Cold Noodles with Tempeh

Cold Noodles with Tempeh Recipe from Indonesia

Region / culture: Indonesia | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Cold Noodles with Tempeh is a refreshing and flavorful dish that is perfect for a light and satisfying meal. The combination of chewy tempeh croutons, fresh mung bean sprouts, and a tangy peanut dressing creates a delicious and satisfying dish that is sure to please your taste buds.

History

Cold Noodles with Tempeh is a modern twist on traditional Asian noodle dishes. Tempeh, a fermented soybean product, is a popular meat substitute in vegetarian and vegan cooking. The addition of mung bean sprouts and a peanut dressing adds a fresh and vibrant flavor to the dish.

Ingredients

Tempeh Croutons

1 tbsp vegetable oil
1 tbsp soy sauce or tamari
8 oz (227 g) package of tempeh
chili powder
8 oz (227 g) soba or udon noodles or linguine
0.33 cup natural-style or reduced-fat peanut butter
2 tbsp fresh lime juice
2 tbsp light brown sugar or sucanat
0.25 tsp red pepper flakes
2 tbsp soy sauce or tamari
0.25 cup hot water
8 oz (227 g) fresh mung bean sprouts
3 scallions (white and pale green parts), thinly sliced
0.25 cup chopped fresh cilantro or parsley
2 to 3 tbsp finely chopped peanuts (optional)

How to prepare

1. To make croutons, heat oil and 1 tbsp soy sauce in a large skillet over medium heat. Break tempeh into cubes and add to the skillet. Cook, stirring often, until nicely browned and crisp. Sprinkle lightly with chili powder and remove the pan from heat.
2. 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.
3. Meanwhile, whisk together peanut butter, lime juice, sugar, pepper flakes, 2 tbsp soy sauce or tamari, and water in a small bowl. Set aside.
4. Drain noodles, rinse under cold running water, and drain again. In a large serving bowl, combine noodles, bean sprouts, tempeh, scallions, cilantro, and peanuts if using. Whisk the dressing and pour it over the salad; toss to coat. Serve at room temperature.

Variations

Add sliced bell peppers or shredded carrots for extra crunch and color.
Use almond butter or cashew butter instead of peanut butter for a different flavor profile.
Top the dish with sliced avocado or a sprinkle of sesame seeds for added texture and flavor.

Cooking Tips & Tricks

Be sure to cook the tempeh croutons until they are nicely browned and crisp for the best texture and flavor.

- Rinse the noodles under cold water after cooking to prevent them from sticking together.

- Toss the salad with the dressing just before serving to ensure that the flavors are well combined.

Serving Suggestions

Serve Cold Noodles with Tempeh as a light lunch or dinner. Pair it with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

Be sure to cook the tempeh croutons in a hot skillet to ensure that they are crispy and golden brown.

- Toss the noodles with the dressing just before serving to prevent them from becoming soggy.

Ingredient Substitutions

Use tofu or seitan instead of tempeh for a different protein option.

- Substitute rice noodles or soba noodles for the linguine for a gluten-free option.

Make Ahead Tips

You can prepare the tempeh croutons and dressing ahead of time and store them in the refrigerator until ready to assemble the dish.

- Cook the noodles and chop the vegetables in advance to save time when preparing the dish.

Presentation Ideas

Garnish the dish with a sprinkle of chopped peanuts and fresh cilantro for a pop of color and flavor. - Serve the noodles in individual bowls or on a large platter for a beautiful presentation.

Pairing Recommendations

Pair Cold Noodles with Tempeh with a glass of chilled white wine or a refreshing iced tea.

- Serve the dish with a side of pickled vegetables or kimchi for a tangy and spicy contrast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the noodles in a skillet over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Cold Noodles with Tempeh contains approximately 400 calories.

Carbohydrates

Each serving of Cold Noodles with Tempeh contains approximately 45 grams of carbohydrates.

Fats

Each serving of Cold Noodles with Tempeh contains approximately 15 grams of fat.

Proteins

Each serving of Cold Noodles with Tempeh contains approximately 20 grams of protein.

Vitamins and minerals

Cold Noodles with Tempeh is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains soy and peanuts.

Summary

Cold Noodles with Tempeh is a nutritious and balanced meal that is high in protein and fiber. It is a great option for vegetarians and vegans looking for a satisfying and flavorful dish.

Summary

Cold Noodles with Tempeh is a delicious and satisfying dish that is perfect for a light and refreshing meal. With its flavorful tempeh croutons, fresh mung bean sprouts, and tangy peanut dressing, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Cold Noodles with Tempeh. It was a warm summer day, much like today, when I decided to take a stroll through the bustling market in search of fresh ingredients for dinner. As I meandered through the stalls, the colorful array of fruits and vegetables caught my eye, but it was the smell of sizzling spices and fragrant herbs that led me to a small corner booth where an elderly woman was selling homemade tempeh.

Intrigued by this unfamiliar ingredient, I struck up a conversation with the woman, who introduced herself as Mrs. Li. She explained to me that tempeh was a traditional Indonesian soy product made from fermented soybeans, and that it was a versatile protein that could be used in a variety of dishes. Mrs. Li shared with me her recipe for Cold Noodles with Tempeh, a dish that she had learned to make from her own grandmother many years ago.

As she described the process of marinating the tempeh in a savory sauce and tossing it with chilled noodles and fresh vegetables, my mouth watered in anticipation. I knew I had to try this dish for myself, so I purchased a block of Mrs. Li's homemade tempeh and headed home to recreate her recipe in my own kitchen.

The first step was to marinate the tempeh in a mixture of soy sauce, sesame oil, garlic, and ginger, allowing the flavors to meld together and infuse the tempeh with a rich umami taste. While the tempeh soaked up the marinade, I boiled a pot of water and cooked the noodles until they were tender but still firm to the bite. After draining and rinsing the noodles in cold water to stop the cooking process, I tossed them with a drizzle of sesame oil to prevent them from sticking together.

Next, I sliced the marinated tempeh into thin strips and pan-fried them until they were golden brown and crispy on the outside. The smell of sizzling soy sauce and garlic filled the kitchen, making my stomach growl with hunger. Once the tempeh was cooked to perfection, I assembled the dish by arranging the chilled noodles in a bowl and topping them with the crispy tempeh strips, along with a colorful assortment of julienned cucumbers, carrots, and bell peppers.

The final touch was a drizzle of tangy rice vinegar and a sprinkle of toasted sesame seeds, adding a burst of freshness and crunch to the dish. As I took my first bite of the Cold Noodles with Tempeh, I was transported to a faraway land where the flavors of soy sauce and sesame danced on my taste buds, creating a symphony of deliciousness that left me craving more.

From that moment on, Cold Noodles with Tempeh became a staple in my culinary repertoire, a dish that I would make time and time again for family gatherings and potluck parties. Each time I prepared it, I would think back to Mrs. Li and the serendipitous encounter that had led me to discover this delectable recipe. I felt grateful for the opportunity to learn from her and to carry on the tradition of making Cold Noodles with Tempeh in my own kitchen.

As the years passed, I continued to experiment with the recipe, adding my own twist by incorporating different vegetables and seasonings to create new variations of the dish. Despite the changes, the essence of the recipe remained the same – a harmonious blend of flavors and textures that never failed to impress.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will enjoy making Cold Noodles with Tempeh as much as I have. May it bring you joy and satisfaction, and may you always remember the story of how this dish came to be a beloved part of our family's culinary heritage. Bon appétit!