Cold Noodles With Tempeh Recipes

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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.

COLD SESAME NOODLES



Cold Sesame Noodles image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal
Fresh chopped cilantro leaves, for garnish

Steps:

  • Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
  • In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

COLD NOODLES WITH TOMATOES



Cold Noodles With Tomatoes image

Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that's at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup. Inspired, too, by oi naengguk, a hydrating cold cucumber soup, this dish leans into the wonders of ripe tomatoes and lets you taste them as they are: raw and juicy. Julienned cucumber would taste wonderful here, as would supple poached shrimp or halved hard-boiled eggs.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, weeknight, noodles, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pints ripe cherry tomatoes, halved
2 teaspoons kosher salt (Diamond Crystal)
12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 large garlic clove, finely grated
1/2 teaspoon Dijon mustard
1/2 teaspoon toasted sesame oil
2 cups cold filtered water
1 tablespoon toasted sesame seeds
2 radishes, thinly sliced
2 scallions, thinly sliced at an angle
2 cups crushed or cubed ice

Steps:

  • In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
  • Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
  • Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.

COLD SESAME NOODLES



Cold Sesame Noodles image

This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

1 pound Chinese egg noodles, spaghetti, or linguine
1/2 teaspoon toasted sesame oil
6 tablespoons sesame paste (tahini) or peanut butter
3/4 cup water, plus more if needed
1 tablespoon rice vinegar or white vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar
2 garlic cloves, minced
1 scallion (both white and green parts), thinly sliced
1 1/2 inches of fresh ginger, peeled and chopped (1 tablespoon)
Chinese chili oil (optional)

Steps:

  • Bring a large pot of water to a boil, add the noodles, and cook until just barely tender, 5 to 6 minutes, or according to the package instructions. Drain well. Toss them with the sesame oil to coat. Cover and refrigerate.
  • Meanwhile, in a large bowl, thin the sesame paste by stirring enough water into the paste to achieve the consistency of thick cream. Whisk together the vinegar, soy sauce, and sugar. Add the mixture to the sesame paste. Stir in the garlic, three quarters of the scallion, and the ginger.
  • Just before serving, toss the chilled noodles with the sauce. Garnish with the remaining scallion and drizzle with the chili oil, if using.

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  • Heat 2 Tbsp. oil in same skillet over medium-high until shimmering. Add tempeh in a single layer, season with salt, and cook, undisturbed, until deeply browned, about 2 minutes. Toss, add 1 Tbsp. oil, and continue to cook, stirring occasionally, until browned all over, 3–5 minutes.
  • Stir remaining 1 Tbsp. lime juice, 2 tsp. soy sauce, 1 tsp. sambal oelek, 1 tsp. honey, and 1 Tbsp. water in a small bowl. Reduce heat to low, add lime juice mixture to pan, and cook, stirring occasionally, until liquid is evaporated, 1–2 minutes. Transfer tempeh to a plate; season with salt.


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