Christian Vegetarian Association
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Christian Vegetarian Association Presents:
Asian Noodle Bowl with Seared Tempeh
Serving Amount: 4
Prep Time: 40 Minutes
1 pkg Organic Soy Tempeh®
6 oz thin rice
noodles (vermicelli style)
1/8 tsp oriental sesame seed oil
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,
Fresh basil leaves, chiffonade; cilantro
sprigs; or 1 1/2 teaspoons toasted sesame seed (optional)
- Prepare sauce; set aside. See recipe below.
- 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
- 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
Your question and comments are welcome
Copyright 2008 © Christian Vegetarian Association. All rights