Low Bowl #16

 

I found a recipe for sriracha tempeh noodles at So Vegan. Since I already had everything on hand to make it, it was immediately something I put on my meal planning list. I had that with some red cabbage slaw (recipe from Café Sucre Farine) and some cucumber slices I tossed with some white shoyu sauce, rice vinegar, mirin, and salt, then topped everything off with scallions and sesame seeds.

The noodles were a bit disappointing--there wasn't nearly enough sauce! But even so, I think the original recipe writer must have really heavily edited the photos to make the noodles and tempeh look coated in sriracha, or they made a huge batch of sauce. They were okay, though. I added more soy sauce and sriracha to mine, to make sure that at least all of the noodles changed color slightly. And it was spicy, but not too spicy--good enough.

I am on the fence about the red cabbage slaw, but I think I liked it. It's hard, because I really am not usually a fan of raw cabbage, so I can't fully judge any recipe I make with raw cabbage. It was definitely beautiful, though, and that goes a long way.

The cucumbers were delicious. No notes.