Name: Cold Asian Noodles with Tempeh
Ingredients: 1 tb Canola oil; 1 tb Soy sauce or tamari; 1 8 oz pkg. tempeh; Chili powder; 8 oz Soba or udon noodles or linguine; 1/3 c Natural-style or reduced-fat peanut; Butter; 2 tb Fresh lime juice; 2 tb Light brown sugar or Sucanat; 1/4 ts Dried hot red pepper flakes; 2 tb Soy sauce or tamari; 1/4 c Hot water; 8 oz Fresh mung bean sprouts; 3 Green onions; thinly sliced; (white and pale green parts); 1/4 c Chopped fresh cilantro or parsley; 2 tb Finely chopped peanuts; optional, up to 3

CATEGORY	CUISINE	TAG	YIELD
Grains	Asian	Vegtime4	6	servings

INGREDIENTS

1	tb	Canola oil
1	tb	Soy sauce or tamari
1		8 oz pkg. tempeh
		Chili powder
8	oz	Soba or udon noodles or linguine
1/3	c	Natural-style or reduced-fat peanut
		Butter
2	tb	Fresh lime juice
2	tb	Light brown sugar or Sucanat
1/4	ts	Dried hot red pepper flakes
2	tb	Soy sauce or tamari
1/4	c	Hot water
8	oz	Fresh mung bean sprouts
3		Green onions; thinly sliced
		(white and pale green parts)
1/4	c	Chopped fresh cilantro or parsley
2	tb	Finely chopped peanuts; optional, up to 3

INSTRUCTIONS

TEMPEH CROUTONS
COLD ASIAN NOODLES
6 SERVINGS DAIRY-FREE
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: 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,
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.
Meanwhile, in small bowl, whisk together peanut butter, lime juice,
sugar, rep pepper flakes, soy sauce or tamari and water until smooth
and well blended.
Drain noodles, rinse under cold running water and drain again.
Transfer to large serving bowl.
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.
PER SERVING: 340 CAL.; 19G PROT. 13G TOTAL FAT (2G SAT. FAT); 0 CHOL.;
402MG SOD, 5G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 53
Converted by MM_Buster v2.0l.

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