Vietnamese Tempeh Salad

Instructions

1. 1

   Rinse the tempeh under cold water and cut it into small cubes.

   Tip: Use a sharp knife to get even pieces.

2. 2

   Cook the noodles according to the package instructions and set aside.

   Tip: Use a large pot to boil water and add a pinch of salt.

3. 3

   Heat 1 tablespoon of sesame oil in a large pan over medium heat.

   Tip: Use a non-stick pan to prevent the tempeh from sticking.

4. 4

   Add the tempeh to the pan and cook until crispy on all sides, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

5. 5

   Add the carrots, cucumber, and bell peppers to the pan and cook for an additional 2-3 minutes.

   Tip: Use a spatula to stir and toss the vegetables.

6. 6

   In a small bowl, whisk together the soy sauce, rice vinegar, fish sauce, sugar, and chili flakes.

   Tip: Adjust the seasoning to taste.

7. 7

   Pour the dressing over the tempeh and vegetables, and toss to combine.

   Tip: Use a pair of chopsticks to mix the salad.

8. 8

   To serve, place a portion of noodles on a plate, top with the tempeh and vegetable mixture, and garnish with mint and pumpkin seeds.

   Tip: Sprinkle peanuts over the top for added crunch.