Take that package of instant ramen and throw away the soup flavoring (or stash it for another day). Instead, boil the noodles like pasta, then coat them in a tweak-able peanut sauce (fine-tune the levels of honey, Sriracha, and tamari to your taste, or squeeze of lime juice), and enjoy their chewy elasticity, sans soup. (If you haven't had instant ramen since teenage years, you can seek out fresh—and exceedingly delicious—ones.) <br /> <br />The tempeh is crisp outside, chewy within, and along with the earthy root vegetables, earthy and a tad bitter—a welcome contrast to the barely-sweet sauce. Peanuts offer crunch and salt, julienned ginger adds zing, and crispy shallots... well, we'd eat them by the palmful. <br /> <br />Because you'll need to put time into searing the tempeh (we do this in hot, neutral oil and a high-sided pan) and frying those shallots, don't cook the vegetables: Instead, slice them very thin, using a mandoline if you have one, and let them relax under the slick of peanut sauce. <br /> <br />The peanut sauce recipe is just <a href="https://food52.com/recipes/25470-homemade-gluten-free-peanut-sauce">barely adapted from Phoebe Lapine</a href>.

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