Recipe Category: Asian
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Ingredients
Makes 4 servings
- 8 ounces tempeh
- 2 tablespoons grapeseed oil
- 3 tablespoons soy sauce
- 8 ounces linguine or thin rice noodles
- 1 tablespoon toasted sesame oil
- 1/2 cup creamy peanut butter
- 2 garlic cloves, minced
- 1 teaspoon Asian chili paste
- 1 teaspoon grated fresh ginger
- 1 teaspoon sugar
- 2 tablespoons rice wine vinegar
- 1/2 cup water
- 1 medium carrot, shredded
- 1 medium red bell pepper, cut into matchsticks
- 1/2 cup frozen baby peas, thawed
- 1/4 cup minced green onions
Method
- In a medium saucepan of simmering water, cook the tempeh for 30 minutes
- Drain and cool slightly, then cut into 1/2-inch dice
- In a large skillet, heat the grapeseed oil over medium heat
- Add the tempeh and cook until browned, about 8 minutes
- Splash with 1 tablespoon of the soy sauce and set aside to cool
- In a large pot of boiling salted water, cook the linguine, stirring occasionally, until al dente, about10 minutes
- (If using rice noodles, cook according to package directions
- ) Drain, rinse under cold water and transfer to a large bowl
- Add the sesame oil and toss to coat the noodles
- In a small bowl, combine the peanut butter, garlic, chili paste, ginger, sugar, vinegar, water and the remaining 2 tablespoons soy sauce, stirring well to blend
- Add the dressing to the noodles along with the carrot, bell pepper, peas, green onions and reserved tempeh
- Toss gently to combine
- Serve at room temperature
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