Buffalo Kimchi Noodles

Bring a medium pot of salted water to a boil for the noodles. Add coleslaw, cucumber, ranch, apple cider vinegar, and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.

Add sweet potato noodles to the pot of boiling water and cook until tender, 5 to 6 minutes. Drain and rinse under cool water to stop the cooking process. Set aside.

Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tempeh and cook until browned and crispy, 6 to 8 minutes. Reduce heat to medium-low and add kimchi with its juice, chili pepper sauce, butter, and noodles to the pan with the tempeh. Toss until butter is melted and everything is coated and warmed through. TIP: Use less or omit the hot sauce if you are sensitive to spice.

Divide the Buffalo kimchi noodles between two bowls and top with zesty slaw. Enjoy!