Leftover Thai Noodles and Scrambled Tempeh, Tangerine Tomato-Pepper Salad

I had made a fair amount of Thai noodles on
leftover Thai noodles on Wednesday, and decided to use them up. I was surprised to find that the scrambled tangerine tempeh from two weeks ago was still leftover - I had thought that my wife had finished it for a lunch. It was just fine, so I heated it up, as well. I mixed some fresh coconut milk in to the noodles and, shortly before serving, mixed in some Baja Lime marinade, to give it more of a lime kick.

I made an interesting salad. I cubed an heirloom tomato, about a third of an orange bell pepper, and finely diced a small shallot. I mixed in a little bit of tangerine olive oil, dill weed, salt, and black pepper. It was good!