Bring a large pot of water to a boil and cook ramen noodles until nearly cooked (I always check them 2 minutes before the recommended cooking time since overcooked ramen is gross). Remove and drain noodles and rinse with cold water. Set aside.
Prepare the sauce- In a bowl whisk together the ingredients for the sauce and set aside.
Slice the tempeh and place it in a small dish (I use a glass storage container) with the apple cider vinegar, tamari and honey (or maple syrup). Set aside to "marinate" until ready to cook.
Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil and the diced yellow onion. Cook the onion for approximately 3-4 minutes, or until translucent. Add the garlic and cook for an additional 30 seconds. Sprinkle with salt and pepper and stir in the shredded carrots, celery and sugar snap peas. Sauté for approximately 3-4 minute, stirring occasionally.
Meanwhile, as the vegetables are cooking, heat a separate skillet over medium heat with 1 tablespoon of olive oil. Add the tempeh and the marinade mixture and cook each side of the tempeh for approximately 2-3 minutes. Remove from heat and set aside.
If your ramen noodles stick together, simply run them through cold water before you're ready to use them.