Vegan Challenge Recipe: Thai Tempeh Noodle Bowl & Asian Slaw

Try this healthy recipe for Thai Tempeh Noodle Bowl & Asian Slaw, featured in our 21-day vegan challenge.
Author:
Publish date:
Social count:
0

Ingredients

  • 4 oz Asian brown-rice noodles
  • 1/2 tsp sesame oil
  • 1/2 diced red pepper
  • 3/4 cup sliced mushrooms
  • 4 oz cubed tempeh
  • 1 small clove minced garlic
  • 1/2 tbsp chili garlic sauce
  • 1/2 tsp minced ginger
  • 1/4 tsp turmeric
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • pinch of cinnamon and cardamom
  • 1/2 cup light coconut milk
  • 1/2 tbsp reduced-sodium soy sauce
  • 1/2 tbsp peanut butter
  • 2 cups chopped mustard greens
  • 2 chopped green scallions
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp chopped peanuts
  • 3/4 cup fresh shredded cabbage
  • 1/2 cup shredded carrots
  • 2 tbsp fresh cilantro
  • 1 tsp chopped peanuts
  • 1 tsp 
rice vinegar
  • 1 tsp sesame oil
  • ½ tsp agave nectar
  • 1 pear
  • 1/4 cup granola

Preparation

2 servings

Cook 4 oz Asian brown-rice noodles until al dente. Drain, rinse, and set aside. In a large skillet over medium-low heat, heat 1/2 tsp sesame oil. Sauté 1/2 diced red pepper, 3/4 cup sliced mushrooms, and 4 oz cubed tempeh for 5 minutes. Add 1 small clove minced garlic, 1/2 tbsp chili garlic sauce, 1/2 tsp minced ginger, 1/4 tsp turmeric, 1/4 tsp coriander, 1/4 tsp cumin, and a pinch of cinnamon and cardamom. Stir in 1/2 cup light coconut milk, 1/2 tbsp reduced-sodium soy sauce, and 1/2 tbsp peanut butter. Add 2 cups chopped mustard greens on top and cook 2–3 minutes without stirring. Add noodles, stir, and cook until heated through and greens are barely wilted, 1–2 minutes. Serve topped with 2 chopped green scallions, 1/4 cup chopped fresh cilantro, and 2 tbsp chopped peanuts. Refrigerate leftovers in an airtight container for up to 3 days.

1 serving

Combine 3⁄4 cup fresh, shredded cabbage, 1/2 cup shredded carrots, 2 tbsp fresh cilantro, 1 tsp chopped peanuts, 1 tsp rice vinegar, 1 tsp sesame oil, and ½ tsp agave nectar.

Serve with 1 sliced pear sprinkled with 1/4 cup granola.