Southeast Asian Cold Noodles With Tempeh Food

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.

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

SWEET-CHILLI UDON NOODLES WITH TEMPEH AND ASIAN GREENS RECIPE BY TASTY

Steps:

• Combine minced garlic, chilli jam, brown sugar, pepper, soy sauce, water, and 1 chopped spring onion to a small bowl and stir to combine. Set aside to rest.
• Salt Tempeh block and cut into ½ in -1 cm cubes. Add to a preheated pan on high heat.
• Once lightly browned, add peas and corn. Continue cooking until golden-brown.
• Lower temperature of pan to medium-high heat and add a third of the sauce mixture to the pan. Stir to combine, remove from heat, transfer mixture into a bowl and set aside.
• Meanwhile, halve the pak choy leaves and cut both broccolini and spring onion into 1 ½ in -3 cm long pieces using a diagonal cut.
• Add about 1⁄2 cup of water to the pan that the tempeh was cooked in and scrape the remaining material from the pan over medium-high heat.
• Add broccolini stalks and bring water to the boil.
• Then, add the whites of the spring onion, broccolini heads and pak choy to the pan and reduce until soft, stirring occasionally.
• Add darker parts of spring onion and cover the pan, venting the lid and leaving a gap for the steam to escape until all water is gone. Remove from heat and set aside.
• Cut udon blocks in half and add to the same pan with 1 tbsp water over high heat.
• Add half of the remaining sauce mixture and heat until warmed. Then, add the remaining sauce mixture and sauté until cooked through. Remove from heat and set aside.
• Add water to the pan to deglaze and add back tempeh mixture. Add 1⁄4 tsp salt and pepper to the pan and mix. Cook until heated, then remove from heat.
• Serve noodles, then top with desired amount of greens and tempeh mix.
• Enjoy!