Marinated Tempeh with Sweet Potato Cellophane Noodles
1 package tempeh
1/2 bag sweet potato cellophane noodles (2 servings)
2 cups sugar snap peas, cleaned & de-strung
1 cup shitake mushroom caps, sliced
4 cloves garlic, crushed & chopped
2 Tblsp sriracha Vietnamese Chili Sauce
2 Tblsp Tamari
1 tsp Ume Plum Vinegar
1 tsp Balsamic Vinegar
2. Water saute garlic with sliced mushrooms. Add snap peas, tamari and plum vinegar, stir, cover, stir, cover.
3. Add tempeh and soaking pepper sauce to wok, stir, cover, stir, cover. Meanwhile, boil water and cook the cellophane sweet potato noodles until clear and spongy.