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Tofu and Soyfoods Cookery Publisher: The Book Publishing Company © 1998 by Peter Golbitz ISBN: 1570670501

Reprinted with permission from the publisher, The Book Publishing Company.

Thai Noodle Salad (p. 58)
Yield: 8 to 9 cups

Add fresh hot pepper to this salad to make it as fiery as you like.

Ingredients

• 1/2 pound tempeh
  
• 1/2 pound soba or angel hair noodles
  
• 2 tablespoons water
• 1 tablespoon lime juice or rice vinegar
• 1 tablespoon tamari
• 2 teaspoons grated gingerroot
• 1/8 teaspoon cracked red pepper or hot pepper of choice
• 1/2 tablespoon soy or peanut oil
• 2 cups grated carrots
• 1 cup thinly sliced celery
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions
• 1/4 cup chopped peanuts
• 2 tablespoons lime juice
• 2 tablespoons sweetener of choice
• 1 tablespoon tamari
• 2 teaspoons toasted sesame or peanut oil
• 1 teaspoon grated gingerroot
• 1 clove garlic, minced

Directions

1. Steam the tempeh for 20 minutes. Cut into 1/4 x 1/2-inch pieces.
2. Cook the pasta in boiling water until tender, then rinse and drain.
3. Mix together the water, 1 tablespoon lime juice, 1 tablespoon tamari, 2 teaspoons gingerroot, and red pepper. Pour over the tempeh pieces, and toss to distribute the sauce evenly. Brown in a nonstick skillet with the 1/2 tablespoon oil.
4. In a salad bowl, mix together the carrots, celery, cilantro, green onions, peanuts, 2 tablespoons lime juice, sweetener, 1 tablespoon tamari, 2 teaspoons oil, 1 teaspoon gingerroot, and 1 clove garlic. Add the browned tempeh and the pasta, toss, and serve.

Nutritional Information

Per cup: Calories 206, Total Protein 10 g, Soy Protein 5 g, Fat 6 g, Carbohydrates 27 g, Calcium 61 mg, Fiber 3 g, Sodium 279 mg