Introducing you to the best and . Furthermore, it is the best plant-based noodle salad you will ever have. Lastly, vegan noodle salad with rainbow veggies is very easy to make as well.
Ingredients:
Thin rice noodles 185g
Frozen edamame 170g
Peanut sauce:
Ground cinnamon 1/8 tsp.
Coriander ground 1/2 tsp.
Coconut sugar 1 tbsp.
Chili-garlic sauce 1 tbsp.
Lemon zest 1 large
Tamarind paste 1 tbsp.
Grated garlic 1 clove
Peanut butter 1/4 cup.
Soy sauce or tamari 1 1/2 tbsp.
Tempeh:
Tempeh block 227g
Kosher salt
Cooking oil 2 tbsp.
Noodle sauce:
Maple syrup 2 tbsp.
Roasted sesame seed 3 tbsp.
Toasted sesame oil 1 tbsp.
Soy sauce 3 tbsp.
Fresh lemon juice 2 tbsp.
Veggies:
Cilantro leaves 1 cup.
Grated carrots 4 medium
Red cabbage 4 cups.
Instructions:
Take a medium-sized pot, add water to it, and then add the noodles and edamame.
Give them a boil until they become tender and then sprinkle some oil in it.
Make the peanut sauce:
Take a large bowl and then add the required amount of peanut butter along with some cinnamon, coriander, soy sauce, lemon zest, sugar, and chili sauce.
Combine them well and then add the tablespoon of water in it.
Taste and then adjust the seasoning.
Preparing the veggies and the tempeh:
Take the tempeh and then crumble it into small pieces.
Cut the cabbage, and carrots and then chop the cilantro accordingly.
Use a deep round pan and then add the 2 tablespoons of the oil and then add the tempeh.
Toss it for almost 10 to 15 minutes until it becomes crispy.
Transfer it to the plate and then sprinkle the salt as you want.
Noodle sauce:
Take a jar and then add agave tamari and the lime juice.
Lastly, Combine it well by shaking it properly.
Assemble:
Take a large bowl, add the cooked noodles and edamame, and then the veggies in it.
Add the noodle sauce and then add the crispy tempeh and mix properly.
Transfer to the serving bowl along with some peanut sauce over it and then serve.
Nutritional facts:
Calories 582
Protein 25g
Carbohydrates 70g
Saturated fat 4g
Fiber 12g
