nutritional information

Per Serving:

  • Calories: 340
  • Protein: 19 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 23 g
  • Cholesterol: mg
  • Sodium: 402 mg
  • Fiber: 5 g
Vegan

Cold Asian Noodles with Tempeh

6 Servings

Asian noodles have a tender texture which befits this delicately flavored salad. Soba are Japanese buckwheat noodles shaped like spaghetti, and udon are traditional Japanese wheat noodles shaped like linguine. Look for either in large supermarkets, health food stores or Asian markets.
Tempeh Croutons
  • 1 Tbs. canola oil
  • 1 Tbs. soy sauce or tamari
  • 8-oz. pkg. tempeh
  • chili powder
Noodles
  • 8 oz. soba or udon noodles or linguine
  • ⅓ cup natural-style or reduced-fat peanut butter
  • 2 Tbs. fresh lime juice
  • 2 Tbs. light brown sugar or Sucanat
  • ¼ tsp. dried hot red pepper flakes
  • 2 Tbs. soy sauce or tamari
  • 8 oz. fresh mung bean sprouts
  • 3 green onions (white and pale green parts), thinly sliced
  • ¼ cup chopped fresh cilantro or parsley
  • 2 to 3 Tbs. finely chopped peanuts, optional
  1. Tempeh Croutons: In large skillet, heat oil and soy sauce over medium heat. Add tempeh and cook, stirring often, until nicely browned and crisp. Sprinkle lightly with chili powder to taste and remove pan from heat.
  2. Bring large pot of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook according to package directions, until al dente.
  3. Meanwhile, in small bowl, whisk together peanut butter, lime juice, sugar, rep pepper flakes, soy sauce or tamari and 1/4 cup hot water until smooth and well blended.
  4. Drain noodles, rinse under cold running water and drain again. Transfer to large serving bowl.
  5. Add bean sprouts, tempeh croutons, green onions, cilantro or parsley, and peanuts if desired. Whisk dressing and pour over noodle-tempeh mixture; toss to mix and coat. Serve at room temperature, or cover and refrigerate until thoroughly chilled.
July 1998

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