Southeast Asian Cold Noodle with Tempeh
This spicy, nutty salad is an amalgam of Indonesian and Thai-influenced ingredients and seasonings.
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
- 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 dice and sauté over medium heat, stirring frequently, until nicely browned and crisp. Sprinkle lightly with chili powder 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. Drain and rinse under cool water, then drain well again.
- 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.