This spicy, nutty dish of noodles and vegetables dressed in peanut sauce and topped with tempeh croutons is a fusion of Indonesian and Thai-influences. It’s good served warm or at room temperature. This dish really has it all, so you can finish the meal with a simple soup or a complementary salad like Asian-Flavored Coleslaw. Photos by Hannah Kaminsky.
Serves: 6 to 8
- 1 tablespoon safflower or other neutral vegetable oil
- 1 tablespoon natural soy sauce or tamari
- 8-ounce package tempeh, any variety, diced
- Pinch of chili powder
- 1/3 cup natural peanut butter, chunky or smooth
- 2 tablespoons fresh lime juice
- 1 tablespoon agave nectar
- Sriracha sauce or dried hot red pepper flakes, to taste
- 2 tablespoons natural soy sauce or tamari
- 1/4 cup hot water
- 8 ounces soba or udon noodles (or substitute linguine)
- 8 ounces fresh slender green beans or thawed frozen organic whole green beans
- 2 carrots, cut into thick matchsticks
- 3 scallions, sliced
- 1/4 cup chopped fresh cilantro
- 2 to 3 tablespoons finely chopped peanuts, optional
Slowly heat the oil and soy sauce together in a wide skillet. Add the tempeh and sauté over medium heat, stirring frequently, until nicely browned and crisp. Sprinkle lightly with chili powder, and remove from the heat.
Combine the dressing ingredients in a small bowl, and whisk together. Set aside.
Cook the noodles in plenty of rapidly simmering water until al dente. Once the noodles are just about done, plunge the green beans and carrots into the water and cook for another minute. Drain well in a colander.
Transfer the noodles and veggies to a large serving bowl. Add the tempeh, scallions, cilantro, and peanuts, if desired. Pour in the dressing, toss well, and serve warm or at room temperature.
Per serving: 375 calories; 14g fat; 240mg sodium; 42g carbs; 4g fiber; 20g protein