Cook thenoodles according to package directions. Drain and toss with 1 tsp sesame oil.

Combine broth and thenext 4 ingredients (through Sriracha), stirring with a whisk.

Heatremaining 2 Tbsp oil in a large non stick skillet over medium high heat, swirl to coat. Add tempeh and stir fry 3 minutes or until lightly browned. Add garlic and shallots, stirfry 1 minute or untilshallots begin to soften.Add eggs, stirfry for 30 seconds or until soft scrambled, stirring constantly. Add soy sauce mixture and bring to a boil. Add noodles and bean srouts, toss gently to coat. Cook 1 minute or until the sauce is thickened.

Remove from heat and top with cucumberand the next 5 ingredients (through fresh cilantro). Sprinkle each servingwith 1 tsp dry roasted peanuts and the juice from 2 lime wedges.