Cold Noodles With Tempeh

Recipe Ingredients

		Tempeh Croutons
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Soy sauce or tamari
1		Tempeh - (8 oz)
		Chili powder - as needed
		Salad and Dressing
8 oz	227g	Soba or udon noodles
		= (or linguine)
1/3 cup	65g / 2.3oz	Natural-style or reduced-fat peanut butter
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Light brown sugar or Sucanat
1/4 teaspoon	1.3ml	Red pepper flakes
2 tablespoons	30ml	Soy sauce or tamari
1/4 cup	59ml	Hot water
8 oz	227g	Fresh mung bean sprouts
3		Scallions, white and pale green parts - thinly sliced
1/4 cup	4g / 0.1oz	Chopped fresh cilantro or parsley
3 tablespoons	45ml	Finely-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

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