November 21st, 2024
Recipes
Tempeh and Rice Noodle Salad
Valentina P
- Difficulty
•
- Time 30" min plus marinating
Vietnamese-inspired noodle salad with twirly noodles, crunchy raw veggies, herbs, and umami tamarind tempeh with a simple sesame-lime vinaigrette. Filling, plant-based, and delicious.
How To MakeDiet Type: Plant-based
Shopping List
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For the Tempeh
- 8 ounces tempeh
- 1 garlic clove, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon + 3/4 teaspoon low-sodium tamari
- 1 tablespoon rice vinegar
- 1/2 tablespoon coconut sugar
- 1/2 tablespoon olive oil
- 1/2 tablespoon tamarind paste (Note 1)
- red chili flakes, to taste For the Bowls
- 3 ounces dry rice stick noodles
- cucumber, diced
- lettuce (optional)
- shredded carrot
- beansprouts
- peanuts
- cilantro, basil, and mint
- tamari or Sesame Lime Vinaigrette, for drizzling
Instructions
- Step 1: Stir together the Sesame Lime Vinaigrette, if using. Refrigerate.
- Step 2: To help remove bitterness from the tempeh, place a steamer basket in a large pot filled with 1 inch of water. Bring the water to a low boil and add the tempeh. Steam the tempeh for 6 to 8 minutes. Rinse and pat the tempeh dry. Dice the tempeh into small, bite-sized pieces.
- Step 3: Mix together all of the tempeh ingredients, except the basil, in a bowl. Coat the tempeh pieces entirely in the marinade and refrigerate in an airtight container for 20 minutes up to overnight.
- Step 4: Heat a frying pan over medium-high heat and add the tempeh (with marinade). Cook, stirring often until browned, about 2 to 3 minutes. Add the basil and stir together until wilted. Transfer the tempeh to a bowl.
- Step 5: Cook the noodles until soft and pliable, according to package directions. Drain and rinse with cold water (toss with a little sesame oil to help prevent sticking, if needed).
- Serve: Prepare each bowl with noodles, warm tempeh, cucumbers, carrots, beansprouts, lettuce, herbs, and nuts (or whatever chopped veggies you have). Drizzle with vinaigrette or tamari.
Recipe Notes
Note 1: Can't find tamarind paste? Try substituting with an equal amount of pomegranate molasses or use 1 teaspoon of lime juice combined with 1/2 teaspoon of tomato paste.
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What you should eat next
Tempeh and Rice Noodle Salad
PT30M 8 ounces tempeh 1 garlic clove, chopped 2 tablespoons fresh basil, chopped 1 tablespoon + 3/4 teaspoon low-sodium tamari 1 tablespoon rice vinegar 1/2 tablespoon coconut sugar 1/2 tablespoon olive oil 1/2 tablespoon tamarind paste (Note 1) red chili flakes, to taste 3 ounces dry rice stick noodles cucumber, diced lettuce (optional) shredded carrot beansprouts peanuts cilantro, basil, and mint tamari or Sesame Lime Vinaigrette, for drizzling Gluten Free Vegan 2 Servings
Ingredients:
