SOUTHEAST ASIAN COLD NOODLES WITH TEMPEH

Southeast Asian Cold Noodles with Tempeh image

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