Peanut Udon Noodle Salad with Crispy Tempeh

Name: Peanut Udon Noodle Salad with Crispy Tempeh
Yield: 2 servings
Cuisine: Plant-Based
Ingredients: 0.5 package rice udon noodles; 4 oz tempeh (113 g, cut into ½-inch cubes; plus a splash of tamari for the tempeh); 0.75 cup shelled edamame beans (shelled); 1 cup kale (packed, stems removed and finely chopped); 0.5 red bell pepper (thinly sliced); 0.5 carrot (medium, julienned or grated); 0.5 persian cucumber (diced); 1 scallion (thinly sliced); 0.25 cup cilantro (fresh, roughly chopped); 0.25 cup peanut butter (natural); 0.25 cup water (plus more as needed); 0.5 tbsp miso paste (white miso); 0.5 lime (juice of); 0.5 tbsp rice vinegar; 1 tbsp tamari; 0.5 tsp maple syrup; 0.5 tsp gochujang (or more to taste); 1 tbsp sesame seeds (toasted); cilantro (extra); lime (wedges); gochujang (extra; or chili flakes); 1 tbsp sesame oil (for frying the tempeh)

Creamy, crunchy, savory and a little spicy, this cold udon noodle salad combines chewy rice noodles with crispy tempeh, edamame and plenty of fresh vegetables. The peanut-miso dressing brings everything together with lime, tamari and gochujang.

Serves

Difficulty

medium

Cook this in the Rou app

Ingredients

Serves2

Noodles and tempeh

1/2 package rice udon noodles
4 oz tempeh(113 g, cut into ½-inch cubes; plus a splash of tamari for the tempeh)
1 tbsp sesame oil(for frying the tempeh)

Salad

3/4 cup shelled edamame beans(shelled)
1 cup kale(packed, stems removed and finely chopped)
1/2 red bell pepper(thinly sliced)
1/2 carrot(medium, julienned or grated)
1/2 persian cucumber(diced)
1 scallion(thinly sliced)
1/4 cup cilantro(fresh, roughly chopped)

Peanut dressing

1/4 cup peanut butter(natural)
1/4 cup water(plus more as needed)
1/2 tbsp miso paste(white miso)
1/2 lime(juice of)
1/2 tbsp rice vinegar
1 tbsp tamari
1/2 tsp maple syrup
1/2 tsp gochujang(or more to taste)

To serve (optional)

1 tbsp sesame seeds(toasted)
cilantro(extra)
lime(wedges)
gochujang(extra; or chili flakes)

Nutrition

650

Calories

33g

Protein

74g

Carbs

27.5g

Fat

13.7g

Fiber

990mg

Sodium

Per serving · Approximate values

Instructions

Cook the noodles. Cook udon per package. Drain and rinse under cold water until cool. Set aside.
Cook the tempeh. Heat 1 tbsp sesame oil in a nonstick skillet over medium heat. Sauté tempeh cubes until golden and lightly crisp. Near the end, add a splash of tamari. Cool slightly.
Make the dressing. Whisk peanut butter, water, miso, lime juice, rice vinegar, tamari, maple syrup, and gochujang until smooth and pourable. Adjust lime, gochujang, or tamari.
Massage the kale. In a large bowl, toss kale with a spoonful of dressing; massage 30–60 seconds to soften and flavor.
Assemble. Add noodles, edamame, bell pepper, carrot, cucumber, scallion, cilantro, and tempeh. Add remaining dressing; toss to coat.
Serve. Top with sesame seeds (optional), extra cilantro, and lime if using. Serve cold.

Peanut Udon Noodle Salad with Crispy Tempeh

Ingredients

Nutrition

Cook this in Rou

Instructions

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