Singapore Noodles with Tempeh Recipe

Singapore Noodles With Tempeh Recipe

Ingredients

Makes 4 servings

• 8 ounces tempeh, cut into 1/2-inch dice
• 8 ounces rice vermicelli
• 1 tablespoon toasted sesame oil
• 2 tablespoons canola or grapeseed oil
• 4 tablespoons soy sauce
• 1/3 cup creamy peanut butter
• 1/2 cup unsweetened coconut milk
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground cayenne
• 1 medium red bell pepper, chopped
• 3 cups shredded cabbage
• 3 garlic cloves
• 1 cup chopped green onions
• 2 teaspoons grated fresh ginger
• 1 cup frozen peas, thawed
• salt
• 1/4 cup chopped unsalted roasted peanuts, for garnish
• 2 tablespoons minced fresh cilantro, for garnish

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and blot dry
3. Soak the rice vermicelli in a large bowl of hot water until softened, about 5 minutes
4. Drain well, rinse and transfer to a large bowl
5. Toss with the sesame oil and set aside
6. In a large skillet, heat 1 tablespoon of the canola oil over medium-high heat
7. Add cooked tempeh and cook until browned on all sides, adding 1 tablespoon of the soy sauce to add color and flavor
8. Remove the tempeh from the skillet and set aside
9. In a blender or food processor, combine the peanut butter, coconut milk, water, lemon juice, sugar, cayenne and the remaining 3 tablespoons soy sauce
10. Process until smooth and set aside
11. In a large skillet, heat the remaining 1 tablespoon canola oil over medium-high heat
12. Add the bell pepper, cabbage, garlic, green onions and ginger and cook, stirring occasionally until softened, about 10 minutes
13. Reduce heat to low; stir in the peas, the browned tempeh and the softened noodles
14. Stir in the sauce, add salt to taste and simmer until hot
15. Transfer to a large serving bowl, garnish with chopped peanuts and cilantro and serve

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