Cooking Index - Cooking Recipes & IdeasCold Noodles With Tempeh Recipe - Cooking Index

Cold Noodles With Tempeh

Asian noodles have a tender texture that befits this delicately flavored salad. Soba are Japanese buckwheat noodles shaped like spaghetti, and udon are traditional Japanese wheat noodles shaped like linguine. Look for either in large supermarkets, natural food stores or Asian markets.

Courses: Vegetarian
Serves: 6 people

Recipe Ingredients

  Tempeh Croutons
1 tablespoon 15mlVegetable oil
1 tablespoon 15mlSoy sauce or tamari
1   Tempeh - (8 oz)
  Chili powder - as needed
  Salad and Dressing
8 oz 227gSoba or udon noodles
  = (or linguine)
1/3 cup 65g / 2.3ozNatural-style or reduced-fat peanut butter
2 tablespoons 30mlFresh lime juice
2 tablespoons 30mlLight brown sugar or Sucanat
1/4 teaspoon 1.3mlRed pepper flakes
2 tablespoons 30mlSoy sauce or tamari
1/4 cup 59mlHot water
8 oz 227gFresh mung bean sprouts
3   Scallions, white and pale green parts - thinly sliced
1/4 cup 4g / 0.1ozChopped fresh cilantro or parsley
3 tablespoons 45mlFinely-chopped peanuts - (optional)

Recipe Instructions

Make croutons: In large skillet, heat oil and 1 tablespoon soy sauce over medium heat. Break tempeh into cubes and add to skillet. Cook, stirring often, until nicely browned and crisp. Sprinkle lightly with chili powder and remove pan from heat.

Bring 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 small bowl, whisk together peanut butter, lime juice, sugar, pepper flakes, 2 tablespoon soy sauce or tamari and water. Set aside.

Drain noodles, rinse under cold running water and drain again. In large serving bowl, combine noodles, bean sprouts, tempeh, scallions, cilantro and peanuts if using. Whisk dressing and pour over salad; toss to coat. Serve at room temperature.

This recipe yields 6 servings.

Per Serving: 364 Cal; 19g Prot; 16g Total Fat (3 Sat. Fat); 44g Carb.; 0mg Chol; 866mg Sod.; 4g Fiber.

Source:
Vegetarian Times, April 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.