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1
Cook the noodles in plenty of rapidly simmering water until al dente.
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2
Drain and rinse under cool water, then drain well again.
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3
Cut the tempeh into 1/2-inch dice.
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4
Slowly heat the oil and soy sauce together in a wide skillet.
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5
Add the tempeh and saute over medium heat, stirring frequently, until nicely browned and crisp.
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6
Sprinkle lightly with chili powder to taste and remove from the heat.
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7
Meanwhile, steam the broccoli and carrots in a large saucepan with about 1/2 inch of water until just tender-crisp, about 3 minutes.
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8
Drain and rinse under cool water, then drain well again.
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9
Combine the noodles, broccoli, and carrots in a serving bowl.
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10
Add the tempeh, scallions, cilantro, and optional peanuts.
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11
Pour in the satay sauce and lime juice, toss well, and serve.
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12
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).
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13
Store-bought vegan spring rolls or dumplings are a fun way to round out the meal.
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14
An interesting companion dish is Bell Pepper and Bok Choy Stir-Fry (page 204).
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15
Add a platter of grape or cherry tomatoes and sliced cucumbers.
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16
Calories: 375
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17
Total Fat: 14g
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18
Protein: 20g
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19
Carbohydrates: 42g
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20
Fiber: 4g
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21
Sodium: 240mg
