Ingredients for Cold Noodles With Tempeh
- Vegetable Oil
- 3 tablespoons soy sauce (divided)
- 8 ounces tempeh, cubed
- Chili powder to taste
- Soba Noodles
- Natural Style Peanut Butter
- 2 tablespoons lime juice
- Light Brown Sugar
- Red Pepper Flakes
- Hot Water
- Mung Bean Sprouts
- 2 scallions, chopped
- Fresh Cilantro
- 1/4 cup peanuts, chopped
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How to Make Cold Noodles With Tempeh
- **Make Crispy Tempeh:** Heat 1 tablespoon of oil and 1 tablespoon of soy sauce in a large skillet over medium heat. Add 8 ounces of tempeh, cubed, and cook, stirring frequently, until golden brown and crispy (about 5-7 minutes). Sprinkle with chili powder to taste. Remove from skillet and drain on paper towels.
- **Cook Noodles:** Bring a large pot of salted water to a boil. Add 8 ounces of noodles (your choice!) and cook according to package directions until al dente. Drain, rinse under cold water, and drain again.
- **Prepare Peanut Sauce:** In a small bowl, whisk together 1/4 cup peanut butter, 2 tablespoons lime juice, 1 tablespoon sugar, 1/4 teaspoon red pepper flakes, 2 tablespoons soy sauce, and 2 tablespoons of water until smooth. Adjust to taste.
- **Assemble Salad:** In a large bowl, combine the cooked noodles, 1 cup bean sprouts (optional), the crispy tempeh, 2 chopped scallions, 1/4 cup chopped cilantro, and 1/4 cup chopped peanuts.
- **Dress & Serve:** Pour the peanut sauce over the salad and toss gently to combine. Serve immediately at room temperature. Leftovers are delicious!
- **Optional additions:** Add 1/2 cup chopped cucumber or 1/2 cup shredded carrots for extra crunch and flavor.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
33g
Fat
17g
Carbs
14g