Southeast Asian Cold Noodles with Tempeh
Barbara Shaurette
When cookbook authoress Nava Atlas came out with her new title earlier this year, we knew it would be a hit. Vegan Express is chock full of simple, full-proof recipes (all of which can be prepared in 45 minutes or less) from Paella Vegetariana to Chocolate Chip Peanut Butter Cake. With summer in full-force, nothing is better than a main-course salad, and we love this one. Thick, udon noodles are tossed in a peanut sauce with tempeh and crisp vegetables. And don’t forget to check out the full review of Nava’s new book in our July+August issue. Enjoy!
ingredients
- 8 ounces udon or other Asian noodles of your choice
- 1 tablespoon light olive oil
- 1 tablespoon reduced-sodium soy sauce
- One 12-ounce package tempeh, cut into 1/2-inch dice
- Chili powder to taste
- 2 cups small broccoli florets
- 6 large baby carrots, quartered lengthwise
- 3 scallions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crushed peanuts
- 1/2 cup store-bought Thai peanut satay sauce
- 2 tablespoons lime juice
directions
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1. Cook the noodles in plenty of rapidly simmering water until al
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dente. Drain and rinse under cool water, then drain well again.
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2. In a wide skillet, heat the oil and soy sauce. Add the tempeh and
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sauté over medium heat, stirring frequently, until nicely browned and
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crisp. Sprinkle lightly with chili powder and remove from the heat.
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3. Meanwhile, in a large saucepan, steam the broccoli and carrots with
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about 1/2 inch of water until just tender-crisp. Drain and rinse under
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cool water, then drain well again.
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4. Combine the noodles, broccoli, and carrots in a serving container.
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Add the tempeh, scallions, cilantro, and peanuts. Pour in the satay
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sauce and lime juice, toss well, and serve.
Source: Barbara Shaurette
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