COLD NOODLES WITH TEMPEH

Steps:

• Make croutons: In a large skillet, heat oil and 1 tbs soy sauce over medium heat.
• Break tempeh into small cubes and add to skillet.
• Cook, stirring often, until nicely browned and crisp.
• Sprinkly lightly with chili powder to taste and remove pan from heat.
• Drain on paper if you prefer.
• Bring a large pot of lightly salted water to a boil.
• Add noodles, stirring to prevent sticking.
• Cook according to package directions, until al dente.
• Meanwhile, in a small bowl, whisk together peanut butter, lime juice, sugar, pepper flakes,, 2 tbs soy sauce, and water.
• Set aside.
• Drain noodles, rinse under cold water and drain again.
• In a large bowl, combine noodles, bean sprouts, tempeh, scallions, cilantro, and peanuts.
• Whisk dressing and pour over salad; toss to coat.
• Serve at room temp.
• Makes lovely leftovers.
• ***note:this peanut sauce recipe is excellent.
• If you don’t have the tempeh, just eat it with noodles, or vice versa.
• If you can’t get mung bean sprouts just skip them.
• You could add cucumber or sliced carrots.
• I eat the peanut sauce over a broccoli stir fry, it is so easy to whip up.