If you had told me even a year ago that I’d eat kale and tempeh and like it, I would have laughed at you. But this saucy number changed everything.
The original recipe is from The Thug Kitchen. This is my lazy-ass thug version.
Noodles with peanut sauce, kale and tempeh
10 oz linguine (or other pasta)
8 oz tempeh
1 bunch kale (about 6-8 cups once you’ve torn and washed it)
For the sauce
1/3 cup peanut butter (NOT the stuff with extra chemicals and sugar – just peanuts peanut butter)
1/3 cup vegetable broth
2 tsp chili paste (I used sambal oelek)
1 green onion sliced
2 cloves garlic minced
2 tsp grated ginger (or if you’re feeling super lazy, use ½ tsp ground ginger)
1 ½ Tbsp dark sesame oil
Juice of ½ lime
1 ½ Tbsp rice vinegar
2 Tbsp soya sauce or tamari
Cook the linguini according to package instructions. Use a big pot because you’ll be adding the kale and tempeh.
Wash and tear the kale into bite-size pieces. Do not worry about drying the kale. It’s going in the pot.
Cut the tempeh into dice-sized cubes.
When the noodles are done, turn off the heat. Add the kale and tempeh. Doing this blanches the kale quickly and perfectly preps the tempeh, which can have a sour aftertaste if it’s not cooked/steamed.
As soon as you have everything in the pot, drain the water. Put it in a big bowl, awaiting sauce.
For the sauce – in a sauce pan, mix all the sauce ingredients over medium heat until they are blended. Pour over the noodles/kale/tempeh and toss together.
Enjoy!! Makes 4 delicious servings.