Sweet and Sour Noodles with Crispy Tempeh & Steamed Vegetables

Sweet and Sour Noodles

with Crispy Tempeh & Steamed Vegetables

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dinner

All across Southeast Asia are cheap, cheerful and incredibly delicious dishes of Malay, Chinese or Indian cuisines. The attraction in this type of dining is that it is both light and complex, making it far superior to many western solutions for quick food. Here we stir-fry everything in one skillet, and the noodles soak up the sauce- so don’t be afraid to turn up the heat.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
740
FAT
15g
CARBOHYDRATES
142g
PROTEIN
32g

MAIN INGREDIENTS

  1. 1 package tempeh
  2. 3 scallions
  3. 7 oz rice noodles
  4. 12 oz mixed fresh vegetables
  5. ¼ cup tamarind chutney
  6. 1 tbsp tamari
  7. 1 tsp ground coriander
  8. 1 tsp ground cumin
  9. 1 tbsp chile garlic sauce
  10. 1 lemon
  11. ¼ cup peanuts
  12. vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: peanuts, soy
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet with a lid

INSTRUCTIONS

1
Prepare the vegetables
Bring a large pot of salted water to a boil for the rice noodles. Crumble the tempeh into a medium bowl. Trim and cut the scallions into 2 inch pieces.
2
Crisp the tempeh
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the crumbled tempeh and sprinkle with a pinch of salt and pepper. Cook, shaking the pan frequently, until browned and crispy, about 4 to 5 minutes. Transfer the crispy tempeh to a plate.
3
Cook the noodles
Add the rice noodles to the boiling water, turn off the heat, and stir. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.
4
Sauté the vegetables
Return the skillet to medium-high heat. Once hot, add the mixed fresh vegetables, a pinch of salt, and ¼ cup water. Cover, and cook until the vegetables are crisp-tender about 2 to 3 minutes.
5
Add the noodles and sauce
Add the scallions, cooked rice noodles, tamarind chutney, tamari, coriander, cumin, and as much of the chile garlic sauce as you’d like to the skillet with the vegetables. Toss well, and cook until the sauce is sticky, about 2 to 3 minutes.
6
Serve
Remove the noodles from the heat. Halve the lemon and add the juice from half to the noodles. Cut the remaining lemon into wedges. Serve the sweet and sour noodles on large plates topped with crispy tempeh, peanuts and lemon wedges. Enjoy!