CHIPPED BOWL

Chile-Lime Noodles, adapted from Vegetarian Times

Ingredients

• 4oz soba/udon/rice noodles
• 3 Tb soy-sauce
• 1 Tb ketchup
• 4 Tb lime juice
• 1 tsp chili-garlic sauce
• 1/2 tsp sriracha sauce
• 1 1/2 TB toasted sesame oil, divided
• 1 8oz package plain tempeh, diced
• 12 oz button mushrooms, trimmed and sliced
• 1 lb baby bok choy, thinly sliced
• 6 green onions, sliced
• 2 1/2 Tb fresh ginger, minced
• 1/2 cup chopped fresh basil

Directions

1. Cook noodles according to directions.  Set aside.
2. Whisk together soy sauce, ketchup, lime juice, chili-garlic sauce and sriracha.
3. Heat 1 1/2 tsp sesame oil in a skillet over high heat.  Add tempeh and stir-fry for 4 minutes, until golden.  Add 1/4 cup water and cook 2 minutes, transfer to a bowl.
4. Add remaining 1 TB sesame oil to skillet.  Add mushrooms and bok choy; stir fry for 2 minutes.  Stir in noodles and cook for 2 minutes.  Stir in soy sauce mixture, green onions, ginger and tempeh.  Cook for 1 minute.  Serve topped with fresh basil and lime wedges.