This recipe is from Beth May, better known as Tempeh Girl (http://www.tempehgirl.com/). It uses gluten-free ramen noodles and two local products: her tempeh and Two Chicks Farm kimchi (read about Two Chicks here).
- Jade pearl rice ramen from Lotus Foods
- 2 oz Tempeh Girl tempeh
- Two Chicks Farm kimchi
1. Cook the tempeh: Cut it into strips that are 1/8 to 1/4 inch thick. You can steam or boil it (to soften the texture and enhance browning) before browning. Fry it in a neutral oil until nicely browned.
2. Make the ramen according to the directions on the package.
3. Serve the finished ramen in a bowl, then add the other ingredients as shown.