Southeast Asian Cold Noodles with Tempeh
- 8 ounces udon or other Asian noodles of your choice
- One 12-ounce package tempeh
- 1 tablespoon light olive oil
- 1 tablespoon reduced-sodium soy sauce
- Chili powder
- 2 cups small broccoli florets
- 6 large baby carrots, quartered lengthwise
- 3 scallions, green parts only, sliced
- 1/4 cup chopped fresh cilantro or parsley
- 1/4 cup crushed peanuts, optional
- 1/2 cup Thai peanut satay sauce
- 2 tablespoons lime juice, or to taste
- 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 saute 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.
- 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.
- Calories: 375
- Total Fat: 14g
- Protein: 20g
- Carbohydrates: 42g
- Fiber: 4g
- Sodium: 240mg
udon, light olive oil, soy sauce, chili powder, broccoli florets, baby carrots, scallions, fresh cilantro, peanuts, lime juice
Taken from www.epicurious.com/recipes/food/views/southeast-asian-cold-noodles-with-tempeh-390508 (may not work)