Cost per serving $1.09 view details
- 1 Tbsp. vegetable oil
- 1 Tbsp. soy sauce or possibly tamari
- 1 pkt tempeh - (8 ounce)
- Â Â Chili pwdr as needed
- 8 ounce soba or possibly udon noodles
- Â Â (or possibly linguine)
- 1/3 c. natural-style or possibly reduced-fat peanut butter
- 2 Tbsp. fresh lime juice
- 2 Tbsp. light brown sugar or possibly Sucanat
- 1/4 tsp red pepper flakes
- 2 Tbsp. soy sauce or possibly tamari
- 1/4 c. warm water
- 8 ounce fresh mung bean sprouts
- 3 x scallions, white and pale green parts thinly sliced
- 1/4 c. minced fresh cilantro or possibly parsley
- 3 Tbsp. finely-minced peanuts (optional)
- Make croutons: In large skillet, heat oil and 1 Tbsp. soy sauce over medium heat. Break tempeh into cubes and add in to skillet. Cook, stirring often, till nicely browned and crisp. Sprinkle lightly with chili pwdr and remove pan from heat.
- Bring large pot of lightly salted water to a boil. Add in noodles, stirring to prevent sticking. Cook according to package directions, till al dente.
- Meanwhile, in small bowl, whisk together peanut butter, lime juice, sugar, pepper flakes, 2 Tbsp. soy sauce or possibly tamari and water. Set aside.
- Drain noodles, rinse under cool running water and drain again. In large serving bowl, combine noodles, bean sprouts, tempeh, scallions, cilantro and peanuts if using. Whisk dressing and pour over salad; toss to coat. Serve at room temperature.
- This recipe yields 6 servings.
- Comments: Asian noodles have a tender texture which befits this delicately flavored salad. Soba are Japanese buckwheat noodles shaped like spaghetti, and udon are traditional Japanese wheat noodles shaped like linguine. Look for either in large supermarkets, natural food stores or possibly Asian markets.
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|Amount Per Serving||%DV|
|Serving Size 117g|
|Recipe makes 6 servings|
|Calories from Fat 45||21%|
|Total Fat 5.02g||6%|
|Saturated Fat 0.64g||3%|
|Trans Fat 0.06g|
|Total Carbs 37.23g||10%|
|Dietary Fiber 1.4g||5%|