This is a creamy and dreamy rice noodle dish featuring a delicious almond butter sauce, crispy air-fried tempeh, and a vibrant rainbow veggie mix. It's fully vegan and gluten-free.
1. **Prepare the Sauce:** In a bowl, combine 1/4 cup almond butter, 1 tbsp coconut aminos, 1 tbsp maple syrup, 1 tbsp rice wine vinegar, 2 tbsp water, 1 tsp garlic powder, 1 tsp dried chili flakes, and 1 tsp sesame oil. Whisk or stir until well combined and smooth.
2. **Prepare the Tempeh:** Cut the tempeh into cubes. In a separate bowl, marinate the tempeh cubes in a portion of the prepared almond butter sauce.
3. **Cook Tempeh and Noodles:** While you boil the rice noodles according to package directions, air fry the marinated tempeh at 400°F (200°C) for 15 minutes.
4. **Assemble the Dish:** Once the noodles are cooked and tempeh is crispy, add the rice noodles, rainbow veggie mix, and crispy tempeh to a large bowl. Pour the remaining almond butter sauce over everything.
5. **Toss and Garnish:** Toss well to ensure everything is coated in the sauce. Sprinkle with chopped green onion and sesame seeds to garnish. Enjoy your dinner!
