Asian Noodle Salad with Tempeh Recipe

Asian Noodle Salad With Tempeh Recipe

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

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and cool slightly, then cut into 1/2-inch dice
3. In a large skillet, heat the grapeseed oil over medium heat
4. Add the tempeh and cook until browned, about 8 minutes
5. Splash with 1 tablespoon of the soy sauce and set aside to cool
6. In a large pot of boiling salted water, cook the linguine, stirring occasionally, until al dente, about10 minutes
7. (If using rice noodles, cook according to package directions
8. ) Drain, rinse under cold water and transfer to a large bowl
9. Add the sesame oil and toss to coat the noodles
10. 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
11. Add the dressing to the noodles along with the carrot, bell pepper, peas, green onions and reserved tempeh
12. Toss gently to combine
13. Serve at room temperature

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