Singapore-Style Noodles with Tempeh

Name: Singapore-Style Noodles with Tempeh
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: tempeh; Umami Sauce 2.0; peanut butter; lemon juice; yellow curry powder; cayenne; napa cabbage; red bell pepper; garlic; scallions; ginger; whole-grain angel hair pasta; frozen peas; peanuts; cilantro

Whole-grain angel hair pasta tossed with marinated steamed tempeh, shredded napa cabbage, peppers, and peas in a curry-spiced peanut sauce, topped with chopped peanuts and fresh cilantro. A plant-based take on Singapore-style noodles.

From The How Not to Age Cookbook

Prep: 20 min
Cook: 20 min
Total: 40 min
Yield: 4 servings
Category: Main Course
Cuisine: Singaporean

Nutrition (estimated)

per about 2 cups

Calories: 580 kcal
Protein: 24 g
Fat: 25 g
Carbs: 66 g
Fiber: 11 g
Sugar: 9 g
Sodium: 290 mg

Ingredients

tempeh
Umami Sauce 2.0
peanut butter
lemon juice
yellow curry powder
cayenne
napa cabbage
red bell pepper
garlic
scallions
ginger
whole-grain angel hair pasta
frozen peas
peanuts
cilantro

Tempeh Peanut Butter

Instructions

Steam tempeh 10 min; marinate in Umami Sauce 2.0 for 10 min.
Blend peanut butter, ½ cup water, lemon juice, curry powder, and cayenne until smooth.
Stir-fry cabbage, bell pepper, garlic, scallions, and ginger in ¼ cup water ~8 min. Reduce heat; stir in peanut sauce, tempeh, and marinade.
Cook pasta per package, adding peas for last 4 min; drain. Toss with tempeh-veg mixture.
Serve topped with peanuts and cilantro.