This spicy, nutty salad is an amalgam of Indonesian and Thai-influenced ingredients and seasonings.

　　

Ingredients

6 to 8 servings

　　8 ounces udon or other Asian noodles of your choice

　　One 12-ounce package tempeh

　　1 tablespoon light olive oil

　　1 tablespoon reduced-sodium soy sauce

　　Chili powder

　　2 cups small broccoli florets

　　6 large baby carrots, quartered lengthwise

　　3 scallions, green parts only, sliced

　　1/4 cup chopped fresh cilantro or parsley

　　1/4 cup crushed peanuts, optional

　　1/2 cup Thai peanut satay sauce

　　2 tablespoons lime juice, or to taste

　　

Step 1

Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.

　　

Step 2

Cut the tempeh into 1/2-inch dice. Slowly heat the oil and soy sauce together in a wide skillet. Add the tempeh and sauté over medium heat, stirring frequently, until nicely browned and crisp. Sprinkle lightly with chili powder to taste and remove from the heat.

　　

Step 3

Meanwhile, steam the broccoli and carrots in a large saucepan with about 1/2 inch of water until just tender-crisp, about 3 minutes. Drain and rinse under cool water, then drain well again.

　　

Step 4

Combine the noodles, broccoli, and carrots in a serving bowl. Add the tempeh, scallions, cilantro, and optional peanuts. Pour in the satay sauce and lime juice, toss well, and serve.

　　

menu suggestions

Step 5

I like this served side by side with a simple, refreshing salad such as Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Mixed Greens with Sprouts, Apple, and Daikon (page 179). Store-bought vegan spring rolls or dumplings are a fun way to round out the meal.

　　

Step 6

An interesting companion dish is Bell Pepper and Bok Choy Stir-Fry (page 204). Add a platter of grape or cherry tomatoes and sliced cucumbers.

　　

nutrition information

Step 7

Calories: 375

　　

Step 8

Total Fat: 14g

　　

Step 9

Protein: 20g

　　

Step 10

Carbohydrates: 42g

　　

Step 11

Fiber: 4g

　　

Step 12

Sodium: 240mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).