Description
Looking for a fresh and flavorful meal that satisfies both vegans and non-vegans alike? This Tempeh Rice Noodle Salad delivers a perfect balance of crunch, zest, and protein-packed goodness in just 30 minutes!
Ingredients
Scale
For the dressing:
- 4 cloves garlic, minced
- 2 limes, juiced
- 1/4 cup soy sauce
- 2 Tbsp agave
- 2 Tbsp sesame oil
- 1 tsp white miso
- 1 tsp fresh grated ginger
For the salad:
- 16 oz tempeh, cut into strips
- 6 oz wide rice noodles
- 1 small head Napa cabbage, thinly sliced
- 2 Persian cucumbers, chopped
- 1/2 cup shredded carrots
- 1/2 cup chopped mint
- 3 green onions, sliced
- 1/2 cup chopped roasted peanuts
Instructions
- Make the dressing: In a bowl or jar, whisk all of the ingredients together.
- Prepare the tempeh: In a bowl, toss the tempeh with 3 tablespoons of the dressing, coating well. Marinate for 20 minutes.
- Make the noodle salad: Meanwhile, bring a pot of water to a boil and add the noodles. Cook according to the package directions. Drain and rinse with cold water. Add to a bowl with the cabbage, cucumbers, carrots, mint, green onions and peanuts.
- Cook the tempeh: In a large skillet or grill pan, cook the tempeh until slightly charred, about 5 minutes.
- Combine and toss: Add the tempeh to the bowl with the noodles and toss with the remaining dressing.
Notes
- Nut Allergy? Omit the peanuts or replace with sunflower seeds.
- Spoiler Alert: Tempeh Rice Noodle Salad is best eaten when served.
- For non-vegans: Divide the marinade and replace the tempeh with protein of choice.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: Asian