Southeast Asian Cold Noodles with Tempeh

Step 1

Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

我喜欢这个服务与一个简单的参考reshing 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.

Step 6

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

Step 7

Calories: 375

Step 8

Total Fat: 14g

Step 9

Protein: 20g

Step 10

Carbohydrates: 42g

Step 11

Fiber: 4g

Step 12

Sodium: 240mg