Southeast Asian Cold Noodles With Tempeh Recipes

COLD SESAME NOODLES

Steps:

• Cook the noodles al dente and reserve some of the cooking liquid. Rinse the noodles with cold water and drain.
• Stir together all the sauce ingredients in a small bowl until combined. Julienne the scallion, carrot, and cucumber.
• Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain.
• In a bowl, pour the sauce over the noodles. Add the vegetables, chopped cilantro, crushed peanuts and toasted sesame seeds on top and serve immediately, along with extra toppings like chili sauce, rice vinegar, or soy sauce.

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

COLD NOODLES WITH TEMPEH

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 don’t have the tempeh, just eat it with noodles, or vice versa.
• If you can’t 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.