Coconut Noodles with Tempeh
This sweet-and-spicy noodle curry features crisp, protein-rich tempeh and fresh, lightly cooked veggies over buckwheat noodles.
Ingredients
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1 eight-ounce package soba or udon noodles
1 eight-ounce package tempeh (fermented soy), cut into 1 inch cubes
2 tablespoons coconut oil
1 teaspoon toasted sesame oil
1 leek, cleaned and cut thin on the diagonal
2 garlic cloves
2 inches ginger, peeled and cut into matchsticks
1/2 cup water or vegetable stock
1/2 cup coconut milk
2 carrots, cut into thin matchsticks
1 cup snow peas
2-3 dashes cayenne pepper
2 scallions, minced
1/4 cup cilantro leaves
Sea salt
Preparation
Level: Intermediate
Servings: 3 to 4
Cook Time:
Ready In:
Cook noodles according to package directions. Set aside.
In a frying pan over medium heat, sauté tempeh in coconut oil for 8-10 minutes or until crispy and brown on all sides.
In a separate large skillet over medium heat, heat toasted sesame oil. Add leek, ginger and garlic, and sauté 2 minutes.
Stir in coconut milk, carrots, snow peas and cayenne pepper. Bring to a boil.
Cover; reduce heat and simmer 5 minutes.
Put noodles in a bowl and toss with vegetables and coconut milk. Top with crispy tempeh and garnish with cilantro.
In a frying pan over medium heat, sauté tempeh in coconut oil for 8-10 minutes or until crispy and brown on all sides.
In a separate large skillet over medium heat, heat toasted sesame oil. Add leek, ginger and garlic, and sauté 2 minutes.
Stir in coconut milk, carrots, snow peas and cayenne pepper. Bring to a boil.
Cover; reduce heat and simmer 5 minutes.
Put noodles in a bowl and toss with vegetables and coconut milk. Top with crispy tempeh and garnish with cilantro.
