Singapore noodles with Tempeh
By joeyagielo
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Ingredients
- 8 ounces tempeh -- cut into 1/2-inch dice
- 8 ounces rice vermicelli
- 1 tablespoon toasted sesame oil
- 2 tablespoons canola oil -- or or grapeseed oil
- 3 tablespoons soy sauce
- 1/3 cup creamy peanut butter
- 1/2 cup unsweetened coconut milk
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon ground cayenne
- 1 medium red bell pepper -- coarsely chopped
- 3 cups shredded cabbage
- 1 cup coarsely chopped green onions
- 3 garlic cloves
- 2 teaspoons grated fresh ginger
- 1 cup frozen peas -- thawed
- Salt
- 1/4 cup coarsely chopped unsalted roasted peanuts -- for garnish
- 2 tablespoons minced fresh cilantro -- for garnish
Details
Servings 2
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. In a medium saucepan of simmering water, cook the tempeh for 30
minutes. Drain and blot dry. Soak the rice vermicelli in a large bowl of
hot water until softened, about 5 minutes. Drain well, rinse, and transfer
to a large bowl. Toss with the sesame oil, and set aside.
2. In a large skillet, heat 1 tablespoon of the canola oil over
medium-high heat. Add cooked tempeh and cook until browned on all sides,
adding 1 tablespoon of the soy sauce to add color and flavor. Remove the
tempeh from the skillet and set aside.
3. In a blender or food processor, combine the peanut butter, coconut
milk, water, lemon juice, sugar, cayenne, and the remaining 2 tablespoons
soy sauce. Process until smooth and set aside.
4. In a large skillet, heat the remaining 1 tablespoon canola oil over
medium-high heat. Add the bell pepper, cabbage, garlic, green onions, and
ginger and cook, stirring occasionally until softened, about 10 minutes.
Reduce heat to low, stir in the peas and the browned tempeh and softened
noodles. Stir in the sauce, add salt to taste, and simmer until hot.
5. Transfer to a large serving bowl, garnish with the chopped peanuts and
cilantro, and serve
This popular Indonesian dish is also known as Bami Goreng or
Mee Goreng, a counterpart to rice dish Nasi Goreng. Tofu or seitan may be
used instead of tempeh, if you prefer.
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