Tempeh Cold Noodle Salad with Peanut Dressing

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Tempeh Cold Noodle Salad with Peanut Dressing


This crunchy, nutty Tempeh Cold Noodle Salad with Peanut Dressing showcases roasted tempeh cubes towards a backdrop of soppy noodles, crunchy greens, and a flavorful peanut dressing. Packed with vitamin, this Thai salad inspiration is sort of a meal in a single, and ideal for meal prep, potlucks, picnics, and straightforward meals throughout the week. Just roast tempeh cubes in a flavorful straightforward peanut dressing and toss with cooked soba noodles, cabbage, carrots, broccoli, snap peas, cilantro, and peanuts. Yummy! Colorful and filled with taste, this hearty vegan noodle salad is a winner! Plus, you may make this wholesome salad recipe in simply half-hour. Swap out the components based mostly on what you’ve got out there–strive asparagus, cauliflower, and bell peppers. You could make this recipe gluten-free through the use of gluten-free rice noodles and gluten-free soy sauce. 

What is Tempeh? 

This recipe options roasted tempeh (pronounced temp-ay), which is a standard, fermented Indonesian soy and grain meals that is available in a neatly pressed block, excellent for slicing into dishes as a meat substitute. It has a tangy (due to fermentation), gentle, nutty style and agency texture. You can more and more discover tempeh subsequent to tofu within the refrigerated part of many supermarkets.

Nutrition Highlights

Made of entire, actual plant meals (soy and entire grains), tempeh is nutrient-rich and could be an essential asset to your healthful food plan. One of the beauties of tempeh is its dietary profile: A 1/2-cup serving has 160 kcal, 15 g protein, and 9 g complete fats, to not point out nutritional vitamins, minerals, fiber, phytochemicals, and stay lively cultures as a consequence of fermentation. In addition, the dressing, noodles and greens on this salad present additional fiber, protein, wholesome fat, vitamin A, Bs, C, and E, minerals, and phytochemicals that act as antioxidant compounds. 

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Description

This wholesome, crunchy Tempeh Cold Noodle Salad with Peanut Dressing showcases roasted tempeh cubes towards a backdrop of soppy noodles, crunchy greens, and a flavorful peanut dressing. This salad is vegan, and could be made gluten-free through the use of gluten-free rice noodles and gluten-free soy sauce.

Peanut Dressing:

Tempeh Cold Noodle Salad:

  • 8 ounces tempeh, sliced into small cubes (about 1/2 inches)
  • 7 ounces dried soba noodles
  • 2 cups (8 ounces) sliced contemporary purple cabbage
  • 2 medium carrots, thinly sliced
  • 4 ounces chopped contemporary broccoli florets 
  • 4 ounces contemporary snap peas, halved 
  • ½ cup chopped contemporary cilantro 
  • ¼ cup coarsely chopped peanuts

  1. Prepare dressing by inserting peanut butter, lime juice soy sauce, maple syrup, sesame oil, purple chili flakes, ginger, and garlic powder in a small bowl. Mix along with a whisk till very clean. Set apart. 
  2. Preheat oven to 400 F. 
  3. Place cubed tempeh in a small baking dish (9 x 9-inch). 
  4. Drizzle 2 tablespoons of the peanut dressing over the tempeh, and toss effectively to distribute the dressing. 
  5. Place tempeh within the oven and bake for 15-20 minutes, till golden and crunchy. Remove and funky barely. 
  6. While tempeh is baking, put together the soba noodles. Fill a medium pot half-full with water, cowl, and convey to a boil over excessive warmth. Reduce the warmth to medium, add soba noodles, and cook dinner about 7-8 minutes (in accordance with bundle instructions). Do not overcook. Immediately drain and rinse noodles and put aside to chill barely. 
  7. While tempeh and noodles are cooking, put together the opposite salad components. In a big mixing bowl, add cabbage, carrots, broccoli, snap peas, cilantro, and peanuts. Add cooked and cooled tempeh and noodles. 
  8. Drizzle remaining peanut dressing over salad bowl components and toss with tongs to distribute dressing. 
  9. Serve instantly, or refrigerate in a lined container for as much as 5 days. 
  10. Makes 10 servings (about 1 cup per serving).

Notes

This salad could be made gluten-free through the use of gluten-free rice noodles and gluten-free soy sauce.

  • Prep Time: quarter-hour
  • Cook Time: 20 minutes
  • Category: Salad
  • Cuisine: Asian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 252
  • Sugar: 6 g
  • Sodium: 356 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 14 g

For different hearty salads, take a look at the next:

Kale Quinoa Salad Bowl with Mandarins
French Green Lentils Salad with Cherry Tomatoes
Butternut Squash Salad with Barley and Kale
Blueberry Wheatberry Salad with Turmeric Vinaigrette
Red Plum Wheat Berry Salad
Soba Noodles Seaweed Salad
Shawarma Bulgur Salad Bowl with Black Chickpeas

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