Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 407 | | Total Fat | 12g | | Saturated Fat | 1g | | Trans Fat | 0g | | Cholesterol | 0mg | | Sodium | 536mg | | Carbohydrates | 59g | | Dietary Fiber | 9g | | Sugars | 15g | | Protein | 14g | | Vitamin A | 63% | | Vitamin C | 82% | | Calcium | 11% | | Iron | 17% |
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Entrées
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Asian Noodle Bowl with Seared Tempeh
By: Lightlife
Serving Amount: 4 servings (1 1/2 cup each)
Prep Time: 40 mins.
Ingredients:
| 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, (optional) | | chiffonade (optional) | | cilantro sprigs (optional) | | 1 1/2 tsp. toasted sesame seed (optional) |
Prepare sauce; set aside. Sweet & Sour Asian Sauce: Combine 1/2 cup of seasoned rice vinegar, 1/2 cup of water, 2 teaspoons of sugar, 2 teaspoons of fresh lime juice, 1/2 teaspoon of soy sauce, and 1/8 teaspoon of crushed red pepper. If desired, stir in 1/4 teaspoon of grated fresh ginger. Makes about 1 cup. 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 sauce mixture 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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