This consisted of firm, chewy, and locally made yakisoba noodles and wok-seared cabbage, carrots, beansprouts,
celery, and onions tossed in a chili oil/tahini Dan Dan style sauce topped with savory ground tempeh saozi, fresh cucumber, and scallions. Served with a side of extra Dan Dan sauce and Korean pickles. The flavors were deep and intensely satisfying, but not excessively spicy. #saveveganrestaurants
