Cold Asian Noodles With Tempeh
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Vegtime4 | 6 | Servings |
INGREDIENTS
| 1 | T | Canola oil |
| 1 | T | 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 | T | Fresh lime juice |
| 2 | T | Light brown sugar or Sucanat |
| 1/4 | t | Dried hot red pepper flakes |
| 2 | T | 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 | T | Finely chopped peanuts |
| optional up to 3 |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 170
Total Fat: 19.4g
Cholesterol: 41.8mg
Sodium: 606.7mg
Potassium: 130.1mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 2.3g
Protein: 3.1g