Prepared by Mike & Carole, July 2004

1 ½ Pkg Your Favorite Tempeh, Total	1 Cup Bean Sprouts, Blanched
-12 Oz.	2 Or 3 Scallions, Cut Very Thin
1 ½ Pkg Udon Noodles (Cooked To Pkg	1/2 Lemon, Juice Of
-Directions), Total 12 Oz.	4 Tsp Ume Vinegar
6 Cups Snow Peas, Beans And	Safflower Oil, (for Frying Tempeh)
-Carrots, Cut Into 1/2" Pieces &	Toasted Nori Cut Into Match Stick
-Blanched	-Pieces, 1" Long
-Or Veggies Of Choice

Steam tempeh for 10-12 min. Place on plate to dry and sprinkle with a few drops of shoyu. Deep fry in oil for 3-5 min. Should be golden brown. When cool crumble with hands. Assemble all ingredients and add lemon juice, vinegar and scallions. Sprinkle Nori flakes over top.