Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 407 KCAL | | Total fat | 12g | | Saturated fat | 1g | | Trans fat | 0g | | Cholesterol | 0 MG | | Sodium | 536 MG | | Carbohydrates | 59g | | Dietary fiber | 9g | | Sugars | 15g | | Protein | 14g | | Vitamin A | 63% | | Vitamin C | 82% | | Calcium | 11% | | Iron | 17% |
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Entrées
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Asian Noodle Bowl with Seared Tempeh
By: Lightlife
Serving Amount: 4
Prep Time: 40 Minutes
Ingredients:
| 1 pkg Organic Soy Tempeh® | | 6 oz thin rice noodles (vermicelli style) | | 1/8 tsp oriental sesame seed oil | | 2 Tbsp plus 1 Tbsp canola oil | | 2/3 c 1 1/2 inch long, matchstick-cut red bell pepper | | 1/2 c 1 1/2 inch long, matchstick-cut carrot | | 1/2 c thin diagonally sliced snow peas | | 2 large green onions, diagonally sliced | | Fresh basil leaves, chiffonade; cilantro sprigs; or 1 1/2 teaspoons toasted sesame seed (optional) |
Prepare sauce; set aside.
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 to 3 minutes 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 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.
Makes 4 (1 1/2 cup) servings.
Sweet-Sour Asian Sauce: Combine 1/2 cup seasoned rice vinegar, 1/2 cup water, 2 teaspoons sugar, 2 teaspoons fresh lime juice, 1/2 teaspoon soy sauce, and 1/8 teaspoon crushed red pepper. If desired, stir in 1/4 teaspoon grated fresh ginger. Makes about 1 cup.
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.
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