Spicy, savory, and healthy. What more could you want?
Boil the tempeh for 10 minutes over medium heat.
Grab a large skillet on medium heat and add the oil.
Whisk the 2 tablespoons of soy sauce, mirin, rice vinegar, 1 1/2 teaspoons of sesame oil and ginger.
Pour over the tempeh and put on low heat until the tempeh feels dry.
In a saucepan, heat peanut butter, 1 tablespoon of soy sauce and 1 tablespoon of sesame oil, water, and chili sauce on medium heat. Stir occasionally until warm.
Plate the noodles and place the sauce over the noodles, enjoy!