Tempeh Noodle Bowl with Sesame Chickpea Dressing

Ingredients

Marinated tempeh

• ¼ cup (60 mL)

  sodium-reduced soy sauce
  tamari
• 3 Tbsp (45 mL)

  rice vinegar
  apple cider vinegar
• 2 Tbsp (30 mL)

  maple syrup
  agave syrup
• 1 Tbsp (6 g)

  freshly grated ginger
• 3

  garlic cloves, minced
• 1 tsp (5 mL)

  toasted sesame oil
• ½ tsp

  ground cumin
• ½ tsp

  chili flakes
• ½

  lime, juiced
  fresh lemon juice
• 8.8 oz (250 g)

  tempeh, cut into ½ cm slices
  firm tofu
• 1 Tbsp (15 mL)

  vegetable oil, for frying

Dressing

• ½ cup (82 g)

  cooked chickpeas
• 3 Tbsp (45 mL)

  toasted sesame oil
• 3 Tbsp (45 mL)

  sodium-reduced soy sauce
  tamari
• 1 Tbsp (15 mL)

  rice vinegar
• 1 Tbsp (15 mL)

  maple syrup
• ½ Tbsp (7 mL)

  sriracha hot sauce
  sambal oelek
• 1

  garlic clove
• ½ tsp

  freshly grated ginger

Salad base

• 5.3 oz (150 g)

  dry white rice noodles
• 2 cups (70 g)

  romaine lettuce, chopped
  any lettuce of choice
• 1

  bell pepper, sliced
  cucumber
• 1

  carrot, thinly sliced with a peeler
• 1

  avocado, sliced

Optional garnish

• sliced green onion
• roasted unsalted peanuts