An Asian Noodle Bowl With Tempeh Recipe, Vegan & Delicious
 Make this delicious Asian Noodle Bowl for lunch or dinner (photo © Lightlife).
You may have read last week that the Dietary Guidelines Advisory Committee released its 2015 report. The Committee urges Americans to eat less processed meat and turn to plant-based diets for a healthier, more sustainable lifestyle.
Remember Meatless Mondays? If you’re not already observing them, here’s a nudge via a delicious recipe for net Monday. It uses tempeh, a meat substitute made from soybeans.
Tempeh is a soy-based product that originated in Indonesia, where it is a staple protein. It is made by a natural culturing and a controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.
Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. It has a higher content of protein, dietary fiber, and vitamins.
Tempeh has a firm texture and an earthy flavor, and is used worldwide as a meat substitute.
TOFU VS. TEMPEH
Seitan is made from wheat gluten. Like tempeh, it is high in protein with a texture similar to meat,
*Soy milk in turn is made from dried, ground, filtered and boiled soybeans.
RECIPE: ASIAN NOODLE BOWL WITH SEARED TEMPEH
This delicious recipe can be served as a main course or a first course. It makes two main courses or four first courses or wraps.
The recipe is courtesy of Lightlife, which used its organic soy tempeh.
For The Sweet & Sour Sauce
 Look for tempeh in any natural foods market, including Whole Foods (photo © Lightlife).
1. PREPARE sauce; set aside.
2. PLACE the noodles in large bowl. Pour boiling water over the noodles to cover. Let stand for about 10 minutes or until softened. Rinse with cold water; squeeze to drain well.
3. CUT the noodles in half or thirds; return noodles to the bowl. Add the sesame oil; toss until evenly coated. Set the noodles aside. Meanwhile…
4. HEAT 1 tablespoon of oil over medium-high heat in medium-heavy skillet. Add half of the tempeh in a single layer. Cook for 2-3 minutes, or until golden and crisp, turning the pieces over halfway during cooking. Transfer to a medium bowl. Repeat with another tablespoon of the oil and the remaining tempeh. Pour half of the sauce over the tempeh; toss to coat and set the tempeh aside.
5. ADD the remaining teaspoon of oil to the hot skillet, along with the bell pepper, carrot, green onions and snow peas. Cook and stir about 1 minute or until crisp-tender. Transfer to the bowl with the noodles. Add the tempeh mixture; gently toss until combined.
6. SERVE: Spoon the noodle mixture into individual bowls and drizzle with the remaining sauce. Garnish with basil, cilantro, or sesame seeds.
Serve the tempeh in lettuce leaf wraps.
1. PREPARE the noodle mixture as directed above.
2. 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.
For more delicious tempeh recipes, head to Lightlife.com.