COLD NOODLES WITH TEMPEH
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
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.
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