Thai Rice Noodles with Tempeh and Vegetables

We were running low on groceries and it was getting late. Taking advantage of the fact that my parents are about 1/8 mile away, we got some salad ingredients and hot green pepper, and I came up with a good meal.

I sauteed some most of a package of tempeh, cut into matchsticks about 1/4" by 1" till the tempeh started turning brown, then I added half of a red and half of a yellow onion, cut into thick half half-moons. I subsequently added to the saute some bell pepper, okra, and finally rice noodles that I had soaked then drained.

I let the rice noodles be stir fried for a minute or two, adding as well about a tablespoon of diced ginger. I would also have added the hot pepper at this time, but my wife hadn't returned with our supplies yet :-) . Then I added a half can of reduced fat coconut milk and simmered, adding half of the pepper, sliced, when my wife returned. I heard in the autumn that one thing that characterizes good Mexican food (I know, this was a Thai dish, but I thought I'd try the hint) is to use three different kinds of hot pepper in a given dish; in addition to the green pepper, I sprinkled in some red chile powder and several splashes of Mongolian Fire Oil drops. After concluding with a little bit of salt, I served dinner - we both loved it!