Cold Noodles with Tempeh

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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