This spicy, nutty salad is an amalgam of Indonesian and Thai-influenced ingredients and seasonings.

Southeast Asian Cold Noodle with Tempeh

8 ounces udon or other Asian noodles of your choice
1 (12-ounce) package tempeh
1 tablespoon light olive oil
1 tablespoon reduced-sodium soy sauce
Chili powder to taste
2 cups small broccoli florets
6 large baby carrots, quartered lengthwise
3 scallions (green onions), 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

1. Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
2. Cut the tempeh into 1/2-inch dice. Slowly heat the oil and soy sauce together in a wide skillet. Add the tempeh dice and sauté over medium heat, stirring frequently, until nicely browned and crisp. Sprinkle lightly with chili powder and remove from the heat.
3. Meanwhile, steam the broccoli and carrots in a large saucepan with about 1/2 inch of water until just tender-crisp. Drain and rinse under cool water, then drain well again.
4. Combine the noodles, broccoli, and carrots in a serving container. Add the tempeh, scallions, cilantro, and optional peanuts. Pour in the satay sauce and lime juice, toss well, and serve.

Makes 6 to 8 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.