May Contain: Egg, Milk, Mustard, Seafood, and Tree Nuts.
Tip: Pay extra attention in Step 5 as these udon noodles cook fast! Noodles are done when they’re tender and chewy.
Bring 2.5 litres (5 litres for 4 servings) salted water to a boil in a large pot.
Wash cucumber, green onion, cilantro, and lime. Thinly slice green onion. Pick and chop cilantro leaves. Zest and cut lime in half. Cut cucumber into ¼ inch rounds. Cut tempeh into ½ inch cubes.
Make Peanut Sauce
In a small bowl, add peanut butter, rice vinegar, brown sugar, sambal oelek to taste, lime zest, half of the lime juice to taste, and 2 tbsp. (4 tbsp. for 4 servings) water. Whisk until smooth.
In a second small bowl, mix cucumbers with half of the green onion, half of the cilantro, and remaining lime juice and salt to taste.
Heat a large skillet over medium-high. Add 2 tbsp. (4 tbsp. for 4 servings) oil. Add tempeh and cook for 2-4 minutes, turning as needed, until crispy and golden. Season to taste with salt and half of the furikake.
Cook Udon Noodles
When water is boiling, add udon noodles. Stir gently to separate noodles. Cook noodles for 1 ½ minutes, until tender and chewy. Drain noodles in a fine mesh sieve and rinse under cold running water, until noodles are chilled. Drain again, put noodles back in pot and mix with half of the peanut sauce.
Divide noodles into large serving bowls. Add cucumbers, Asian slaw, and tempeh around perimeter of bowls. Garnish with remaining cilantro and green onion. Drizzle remaining peanut sauce and sprinkle remaining furikake on everything.