Asian Noodle Bowl with Seared Tempeh

What you'll need: 

Sweet & Sour Sauce:
1/2 cup seasoned rice vinegar
1/2 cup water
2 teaspoons sugar
2 teaspoons fresh lime juice
1/2 teaspoon soy sauce
1/8 teaspoon crushed red pepper
1/4 teaspoon grated fresh ginger (optional)

Tempeh Noodles:
1 package (8 oz) Lightlife® Organic Soy Tempeh
6 ounces thin rice noodles (vermicelli style)
1/8 tsp. toasted sesame oil
2 Tbsp. canola oil
1 Tbsp. canola oil
2/3 cup matchstick-cut red bell pepper, cut into 1 1/2 inch strips
1/2 cup matchstick-cut carrot, cut into 1 1/2 inch strips
1/2 cup snow peas, thin diagonally sliced
2 large green onions, diagonally sliced
fresh basil leaves, cut in a chiffonade (optional)
cilantro sprigs (optional)
1 1/2 tsp. toasted sesame seed (optional)

How to make it: 

Prepare sauce; set aside.

Place noodles in large bowl. Pour over boiling water to cover. Let stand about 10 minutes or until softened. Rinse with cold water; squeeze to drain well. Cut noodles in half or thirds; return noodles to bowl. Add sesame oil; toss until evenly coated. Set noodles aside.

Meanwhile, heat 1 tablespoon of canola oil over medium-high heat in medium-heavy skillet. Add half of the tempeh to the skillet in a single layer. Cook for 2-3 mins. or until golden and crisp, turning pieces over halfway during cooking. Transfer to medium bowl. Repeat with 1 tablespoon of canola oil and remaining tempeh. Pour half of the Sweet & Sour Asian Sauce over the tempeh in bowl; toss to coat tempeh. Set tempeh aside.

To the hot skillet, add remaining 1 teaspoon of oil. Add bell pepper, carrot, snow peas and green onions; cook and stir about 1 minute or until crisp-tender. Transfer to bowl with noodles. Add tempeh mixture; gently toss until combined.

To serve, spoon noodle mixture into individual bowls; drizzle with remaining sauce. If desired, garnish with basil, cilantro or sesame seed.

Recipe Variation - Asian Noodle Wraps with Seared Tempeh: Prepare noodle mixture as directed above. To serve, spoon about 1/2 cup of the noodle mixture onto each of 12 large leaf or iceberg lettuce leaves; fold or roll up. Serve with remaining sauce for dipping. Makes about 12 wraps or 4 servings.

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