Description
A vibrant and crunchy salad featuring tempeh and rice noodles, perfect for a light lunch or dinner.
Ingredients
Scale
- 200g rice noodles
- 200g tempeh, cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili paste
- 1 cucumber, julienned
- 1 carrot, shredded
- 1 bell pepper, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Cook rice noodles according to package instructions, then drain and rinse with cold water.
- Heat sesame oil in a pan over medium heat, add cubed tempeh, and stir-fry until golden brown, about 5 to 7 minutes.
- Add soy sauce and chili paste to the tempeh, mixing well, and let it cook for an additional 2 minutes.
- Combine the cooked rice noodles, cucumbers, carrots, and bell peppers in a large bowl. Gently fold in the spicy tempeh.
- Serve garnished with fresh cilantro and lime wedges for added flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Keep dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg