Peanut Noodles with Seared Tempeh and Fried Shallots

Ingredients

• For the peanut sauce:
• 1 inch piece fresh ginger, peeled and roughly chopped
• 1 clove garlic, peeled
• 1 tablespoon honey
• 1 teaspoon Sriracha
• 1/2 cup smooth peanut butter
• 1/4 cup tamari or soy
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 squeeze lime juice, or more to taste
• For the noodle salad:
• 8 ounces tempeh, cut into 1 to 1 1/2-inch cubes or triangles
• Neutral oil, for cooking tempeh and shallots
• 1 or 2 thinly sliced shallots
• 13 to 16 ounces ramen noodles, cooked according to package instructions
• An assortment of carrots, radishes, and beets, thinly sliced
• Julienned ginger, for garnishing
• Roasted, salted peanuts, roughly chopped, for garnishing

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