Cold Noodles with Tempeh Recipe

Cold Noodles with Tempeh

6 Servings

Asian noodles have a tender texture that 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, natural food stores or Asian markets.

Tempeh croutons:

1 Tbs. vegetable oil
1 Tbs. soy sauce or tamari
8-oz. pkg. tempeh
chili powder

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. red pepper flakes
2 Tbs. soy sauce or tamari
¼ cup hot water
8 oz. fresh mung bean sprouts
3 scallions (white and pale green parts), thinly sliced
¼ cup chopped fresh cilantro or parsley
2 to 3 Tbs. finely chopped peanuts, optional

Make croutons: In large skillet, heat oil and 1 Tbs. soy sauce over medium heat. Break tempeh into cubes and add to skillet. Cook, stirring often, until nicely browned and crisp. Sprinkle lightly with chili powder and remove pan from heat.
Bring 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 small bowl, whisk together peanut butter, lime juice, sugar, pepper flakes, 2 Tbs. soy sauce or tamari and water. Set aside.
Drain noodles, rinse under cold running water and drain again. In large serving bowl, combine noodles, bean sprouts, tempeh, scallions, cilantro and peanuts if using. Whisk dressing and pour over salad; toss to coat. Serve at room temperature.

April 2002