Step 1

With your hands, crumble the tempeh into small pieces.

Step 2

Heat a medium skillet over medium high heat. Add the oil. Once hot, add the crumbled tempeh and then stir fry the tempeh until lightly golden brown. Do not overcook since this can dry out the tempeh.

Step 3

Meanwhile, prepare the tempeh sauce and feel free to adjust to your taste.

Step 4

Move the tempeh to the side of the pan. Add more cooking oil then stir-fry the minced garlic, ginger, and lemongrass until aromatic, around 1 minute.

Step 5

Over low heat, add the sauce. Mix well to coat the tempeh. Increase the heat to medium heat until the sauce comes to a gentle simmer.

Step 6

Reduce the sauce until it turns into a glaze-like consistency and coats the crumbled tempeh. Finish with sesame oil and chili oil, if desired.

Step 7

Set aside the tempeh. Do note that the sauce will continue to thicken as it cools.

Step 8

Heat a pot of water. Once it comes to a hard boil, cook the noodles until very chewy or done to your liking.

Step 9

You can use the same pan as the tempeh. There will be excess oil from the tempeh as well, which you can use. Heat the oil over medium heat. Once hot, sauté the diced shallot/onion and minced garlic.

Step 10

Lower the heat. Add the soy sauce, sugar, and chili powder. Mix well.

Step 11

Add the cooked noodles and mix to coat well in the sauce. Taste the noodles and feel free to season more if needed.

Step 12

Add the lime juice and mix well.

Step 13

Place the noodles in a bowl. Top with the tempeh crumble and garnish with cilantro and chopped green onions, If desired. Enjoy!