This spicy, nutty salad is an amalgam of Indonesian and Thai-influenced ingredients and seasonings.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Step 2
Cut the tempeh into 1/2-inch dice. 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 to taste and remove from the heat.
Step 3
Meanwhile, steam the broccoli and carrots in a large saucepan with about 1/2 inch of water until just tender-crisp, about 3 minutes. Drain and rinse under cool water, then drain well again.
Step 4
Combine the noodles, broccoli, and carrots in a serving bowl. Add the tempeh, scallions, cilantro, and optional peanuts. Pour in the satay sauce and lime juice, toss well, and serve.
menu suggestions
Step 5
I like this served side by side with a simple, refreshing salad such as Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Mixed Greens with Sprouts, Apple, and Daikon (page 179). Store-bought vegan spring rolls or dumplings are a fun way to round out the meal.
Step 6
An interesting companion dish is Bell Pepper and Bok Choy Stir-Fry (page 204). Add a platter of grape or cherry tomatoes and sliced cucumbers.
nutrition information
Step 7
Calories: 375
Step 8
Total Fat: 14g
Step 9
Protein: 20g
Step 10
Carbohydrates: 42g
Step 11
Fiber: 4g
Step 12
Sodium: 240mg
