COLD NOODLES WITH TEMPEH
From the Vegetarian Times Magazine april 2000. Really great recipe, exotic taste but without exotic ingredients.
Provided by pneumatic_sally
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make croutons: In a large skillet, heat oil and 1 tbs soy sauce over medium heat.
- Break tempeh into small cubes and add to skillet.
- Cook, stirring often, until nicely browned and crisp.
- Sprinkly lightly with chili powder to taste and remove pan from heat.
- Drain on paper if you prefer.
- Bring a large pot of lightly salted water to a boil.
- Add noodles, stirring to prevent sticking.
- Cook according to package directions, until al dente.
- Meanwhile, in a small bowl, whisk together peanut butter, lime juice, sugar, pepper flakes,, 2 tbs soy sauce, and water.
- Set aside.
- Drain noodles, rinse under cold water and drain again.
- In a large bowl, combine noodles, bean sprouts, tempeh, scallions, cilantro, and peanuts.
- Whisk dressing and pour over salad; toss to coat.
- Serve at room temp.
- Makes lovely leftovers.
- ***note:this peanut sauce recipe is excellent.
- If you dont have the tempeh, just eat it with noodles, or vice versa.
- If you cant get mung bean sprouts just skip them.
- You could add cucumber or sliced carrots.
- I eat the peanut sauce over a broccoli stir fry, it is so easy to whip up.
SOUTHEAST ASIAN COLD NOODLES WITH TEMPEH
Steps:
- Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
- Cut the tempeh into 1/2-inch dice. Slowly heat the oil and soy sauce together in a wide skillet. Add the tempeh and sauté over medium heat, stirring frequently, until nicely browned and crisp. Sprinkle lightly with chili powder to taste and remove from the heat.
- Meanwhile, steam the broccoli and carrots in a large saucepan with about 1/2 inch of water until just tender-crisp, about 3 minutes. Drain and rinse under cool water, then drain well again.
- Combine the noodles, broccoli, and carrots in a serving bowl. Add the tempeh, scallions, cilantro, and optional peanuts. Pour in the satay sauce and lime juice, toss well, and serve.
- menu suggestions
- I like this served side by side with a simple, refreshing salad such as Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Mixed Greens with Sprouts, Apple, and Daikon (page 179). Store-bought vegan spring rolls or dumplings are a fun way to round out the meal.
- An interesting companion dish is Bell Pepper and Bok Choy Stir-Fry (page 204). Add a platter of grape or cherry tomatoes and sliced cucumbers.
- nutrition information
- Calories: 375
- Total Fat: 14g
- Protein: 20g
- Carbohydrates: 42g
- Fiber: 4g
- Sodium: 240mg
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