Rice Noodle Salad with Peanut Butter Tempeh [0000338]

Ingredients:

8 oz gluten-free rice noodles
1 pack (8 oz) tempeh, cubed
3 tablespoons gluten-free soy sauce
2 tablespoons peanut butter
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 cup shredded carrots
Fresh cilantro and chopped peanuts for garnish

Steps:

Cook gluten-free rice noodles according to package instructions. Drain and set aside.
In a pan, sauté cubed tempeh until golden brown.
In a bowl, whisk together gluten-free soy sauce, peanut butter, rice vinegar, sesame oil, and honey or maple syrup.
Toss the cooked tempeh in the peanut sauce until well-coated.
In a large bowl, combine the cooked rice noodles, tempeh in peanut sauce, and shredded carrots.
Mix everything thoroughly, ensuring the noodles and tempeh are evenly coated.
Garnish with fresh cilantro and chopped peanuts.