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Spicy Szechuan Noodles with Crispy Tempeh: A Vegan Feast
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack for a fiery, flavor-packed meal that screams indulgence without the wallet-ache. Meet my Spicy Szechuan Noodles with Crispy Tempeh—a dish that promises sophistication with a fraction of the cost. Under $2/serving!
Why You’ll Love It:
- Under $2/serving!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients for Spicy Szechuan Noodles
- 8 oz rice noodles
- 8 oz tempeh, sliced
- 2 tbsp soy sauce
- 2 tbsp Szechuan peppercorns
- 1 tbsp chili paste
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 bell pepper, sliced
- Chopped scallions for garnish
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Instructions
- Cook rice noodles according to package instructions, drain and set aside.
- In a large pan, heat vegetable oil over medium heat. Add sliced tempeh and cook until crispy on each side, about 5-6 minutes. Remove and set aside.
- In the same pan, add garlic, Szechuan peppercorns, and bell pepper. Stir-fry for 2-3 minutes.
- Add chili paste and soy sauce, sauté for another minute.
- Return tempeh to the pan, mix in the cooked noodles, and drizzle sesame oil for extra flavor.
- Toss everything to ensure the noodles are coated with the sauce.
- Serve hot, garnished with chopped scallions for a fresh finish.
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Keeping It Real: How This Recipe Fits Your Life
- Monitor your spending by cooking at home and still enjoy tasty, varied meals.
- You don’t need a fancy kitchen or vast cooking skills—Szechuan noodles are straightforward yet intensely flavorful.
- While your noodles simmer, dip into online gigs and make a side hustle out of downtime.
- Eating scrumptious, hearty food shouldn’t mean sacrificing your essentials or breaking the bank.
