Vegan Satay Noodles

Combine all the ingredients for the peanut sauce in a bowl: peanut butter, soy sauce, sugar, rice vinegar, sesame oil, and lime juice. Add some warm water and whisk until you have the desired consistency.
Cook the noodles following the package instructions. We recommend draining the water when the noodles are al dente so they don't overcook when mixed with the rest of the ingredients. Leave aside.
Cut the tempeh into small pieces and sautée using a frying pan. When it starts to brown, add some soy sauce to season it. Leave aside.
Finely chop the garlic and ginger and slice the red pepper, carrot, broccoli, shallots, and shiitake mushrooms.
Heat some oil in a pan and add the crushed garlic and ginger and cook for a couple of minutes. Then add the rest of the veggies and cook at high heat until they start to brown.
Deglaze the pan with some water and keep cooking for a few more minutes.
Add the cooked noodles, tempeh, and some of the peanut sauce. Stir well.
You can optionally add some red chili.
Keep adding peanut sauce to taste, and water if you want a thinner texture.
Finally, add the sesame oil and soy sauce, and your favorite garnish.