Cold Noodles With Tempeh Recipes Recipe For Banana

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COLD NOODLES WITH TEMPEH



Cold Noodles with Tempeh image

From the Vegetarian Times Magazine april 2000. Really great recipe, exotic taste but without exotic ingredients.

Provided by pneumatic_sally

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 tablespoon soy sauce or 1 tablespoon tamari
1 (8 ounce) package tempeh
chili powder
8 ounces udon noodles or 8 ounces linguine
1/2 cup natural-style peanut butter
2 tablespoons lime juice
2 tablespoons light brown sugar or 2 tablespoons sucanat
1/4 teaspoon red pepper flakes or 1/4 teaspoon cayenne, to taste
1/4 cup hot water
8 ounces mung bean sprouts
3 scallions, white and light green parts thinly sliced
1/4 cup chopped fresh cilantro or 1/4 cup parsley
2 -3 tablespoons finely chopped peanuts (optional)

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.

SOUTHEAST ASIAN COLD NOODLES WITH TEMPEH



Southeast Asian Cold Noodles with Tempeh image

Categories     Salad     Sauce     Side     Fry     Steam     Spring     Vegan     Noodle

Yield 6 to 8 servings

Number Of Ingredients 12

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

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

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