Cold Noodles With Tempeh
From the vegetarian times magazine april 2000. Really great recipe, exotic taste but without exotic ingredients.
Steps
Make croutons: in a large skillet , heat oil and 1 tbs soy sauce over medium heat.
Break tempeh into small cubes and add to skillet.
Cook , stirring often , until nicely browned and crisp.
Sprinkly lightly with chili powder to taste and remove pan from heat.
Drain on paper if you prefer.
Bring a large pot of lightly salted water to a boil.
Add noodles , stirring to prevent sticking.
Cook according to package directions , until al dente.
Meanwhile , in a small bowl , whisk together peanut butter , lime juice , sugar , pepper flakes , , 2 tbs soy sauce , and water.
Set aside.
Drain noodles , rinse under cold water and drain again.
In a large bowl , combine noodles , bean sprouts , tempeh , scallions , cilantro , and peanuts.
Whisk dressing and pour over salad.
Toss to coat.
Serve at room temp.
Makes lovely leftovers.
If you dont have the tempeh , just eat it with noodles , or vice versa.
If you cant get mung bean sprouts just skip them.
You could add cucumber or slice.
Ingredients
vegetable oil, soy sauce, tempeh, chili powder, soba noodles, natural-style peanut butter, lime juice, light brown sugar, red pepper flakes, hot water, mung bean sprouts, scallions, fresh cilantro, peanuts