Szechuan Dan Dan Noodles

Ingredients

• 12 oz Thin Wheat Noodles
• 1 package (8 oz) Tempeh
• 4 heads Baby Bok Choy
• 3 tbsp Soy Sauce
• 2 tbsp Chili Garlic Sauce
• 2 tbsp Tahini
• 1 tbsp Rice Vinegar
• 1 tbsp Maple Syrup
• ½ tsp Ground Szechuan Peppercorns
• 3 cloves Garlic
• 1 tbsp Sesame Oil
• 1 tbsp Vegetable Oil
• ¼ cup Roasted Peanuts
• 3 whole Green Onions

Instructions

1. Cook noodles according to package directions. Drain. In the last minute of cooking, add bok choy to the pot to blanch.
2. Whisk together soy sauce, chili garlic sauce, tahini, rice vinegar, maple syrup, Szechuan peppercorns, and 3 tbsp water.
3. Heat vegetable oil in a skillet over medium-high heat. Cook crumbled tempeh 5 minutes until golden and crispy. Add garlic, stir 30 seconds.
4. Toss drained noodles and bok choy with the sauce and sesame oil.
5. Divide among bowls. Top with crispy tempeh, chopped peanuts, and green onions.