Per Single Serving
|Nutrition||Amount per Serving|
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Asian Noodle Bowl with Seared Tempeh
Serving Amount: 4 servings (1 1/2 cup each)
Prep Time: 40 mins.
|1 package (8 oz) Lightlife® Organic Soy Tempeh|
|6 ounces thin rice noodles (vermicelli style)|
|1/8 tsp. toasted sesame oil|
|2 Tbsp. canola oil|
|1 Tbsp. canola oil|
|2/3 cup matchstick-cut red bell pepper, cut into 1 1/2 inch strips|
|1/2 cup matchstick-cut carrot, cut into 1 1/2 inch strips|
|1/2 cup snow peas, thin diagonally sliced|
|2 large green onions, diagonally sliced|
|fresh basil leaves, (optional)|
|cilantro sprigs (optional)|
|1 1/2 tsp. toasted sesame seed (optional)|
Prepare sauce; set aside.
Sweet & Sour Asian Sauce: Combine 1/2 cup of seasoned rice vinegar, 1/2 cup of water, 2 teaspoons of sugar, 2 teaspoons of fresh lime juice, 1/2 teaspoon of soy sauce, and 1/8 teaspoon of crushed red pepper. If desired, stir in 1/4 teaspoon of grated fresh ginger. Makes about 1 cup.
Place noodles in large bowl. Pour over boiling water to cover. Let stand about 10 minutes or until softened. Rinse with cold water; squeeze to drain well. Cut noodles in half or thirds; return noodles to bowl. Add sesame oil; toss until evenly coated. Set noodles aside.
Meanwhile, heat 1 tablespoon of canola oil over medium-high heat in medium-heavy skillet. Add half of the tempeh to the skillet in a single layer. Cook for 2-3 mins. or until golden and crisp, turning pieces over halfway during cooking. Transfer to medium bowl. Repeat with 1 tablespoon of canola oil and remaining tempeh. Pour half of the sauce mixture over the tempeh in bowl; toss to coat tempeh. Set tempeh aside.
To the hot skillet, add remaining 1 teaspoon of oil. Add bell pepper, carrot, snow peas and green onions; cook and stir about 1 minute or until crisp-tender. Transfer to bowl with noodles. Add tempeh mixture; gently toss until combined.
To serve, spoon noodle mixture into individual bowls; drizzle with remaining sauce. If desired, garnish with basil, cilantro or sesame seed.
Recipe Variation - Asian Noodle Wraps with Seared Tempeh: Prepare noodle mixture as directed above. To serve, spoon about 1/2 cup of the noodle mixture onto each of 12 large leaf or iceberg lettuce leaves; fold or roll up. Serve with remaining sauce for dipping. Makes about 12 wraps or 4 servings.