Szechuan Chile Noodles

Bring a large pot of salted water to a boil for the rice noodles. Peel and mince the garlic. Peel the carrot and slice into thin coins. Peel and thinly slice the cucumber into half-moons. Thinly slice the celery stalk.

In a small bowl, combine turbinado sugar, tamari, and Worcestershire powder. Set the stir-fry sauce aside. In another bowl, combine just 1 tsp minced garlic, sliced cucumber, rice vinegar, and a pinch of salt, and set the quick pickles aside.

Once the water is boiling, add rice noodles and cook for 10 to 12 minutes. Drain noodles and rinse under cool water to stop the cooking process. TIP: We suggest tasting your noodles at 10 minutes, as they can become overcooked very quickly.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Crumble tempeh and add to the skillet. Add a pinch of salt and pepper and cook, tossing occasionally, until tempeh is browned and crispy, 5 to 7 minutes.

Move tempeh to one side of the skillet and add 1 tsp vegetable oil, remaining minced garlic, sliced carrot, sliced celery, green beans, and a pinch of salt. Continue to cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 5 minutes. Add the stir-fry sauce and cooked noodles and toss to combine. TIP: Crisp-tender means the vegetables will still have some crunch.

Divide noodle mixture between bowls. Return the skillet to medium heat and add 3 tbsp vegetable oil and the Szechuan chile crisp starter. Stir, and cook until the oil lightly bubbles and spices are fragrant, 2 to 3 minutes. Top the stir-fried noodles and soy-glazed tempeh with quick pickles with drizzle with Szechuan chile crisp. Tuck in!