Singapore-Style Noodles with Tempeh
This dish bursts with flavor. If you don't have a large enough skillet or wok to cook all the ingredients together, you can cook in batches and toss everything together in a large serving bowl.
Servings 4
Daily Dozen 
Ingredients
- 1 (8-ounce) package tempeh, cut into ½-inch (1-cm) dice
- 3 tablespoons Umami Sauce 2.0
- ½ cup creamy peanut butter
- ½ cup water (for the sauce)
- 2 tablespoons fresh lemon juice
- 1½ teaspoons yellow curry powder or more to taste
- ¼ teaspoon ground cayenne
- 3 cups shredded napa cabbage or bok choy
- 1 large red bell pepper, cored, seeded, and chopped
- 2 large garlic cloves, minced
- ½ cup chopped scallions (green and white parts)
- 2 teaspoons grated fresh ginger
- 8 ounces whole-grain angel hair pasta
- 1 cup frozen peas, thawed
- ¼ cup unsalted chopped peanuts
- 2 tablespoons minced fresh cilantro
Instructions
- Steam the tempeh in a metal steamer basket over an inch (2.5cm) or so of boiling water in a covered saucepan or pot for about 10 minutes.Drain and transfer to a shallow bowl. Add the Umami Sauce 2.0 and set aside to marinate for about 10 minutes.
- In a food processor, combine the peanut butter, water, lemon juice, curry powder, and cayenne. Process until smooth, adding a little more water if the peanut sauce is too thick, 1 tablespoon at a time, then set aside.
- In a large skillet or wok, heat a few tablespoons of water over medium-high heat. Add the cabbage, bell pepper, garlic, scallions, and ginger, then cook, stirring occasionally, until softened, about 8 minutes. Lower the heat to low. Stir in the peanut sauce along with the tempeh and its marinade. Keep warm.
- In a pot of boiling water, cook the pasta according to the package directions, adding the peas during the last 4 minutes of cooking time. Drain and transfer the pasta and peas to a large bowl.
- Add the tempeh and vegetable mixture, then toss to combine. Serve topped with the peanuts and cilantro.
Notes
VARIATION: Instead of using tempeh, use soy curls. Simply soak 4 ounces (115g) of soy curls in a bowl of warm water to soften, then drain and squeeze out any remaining liquid. Transfer them to a shallow bowl, add Umami Sauce 2.0 to marinate, then proceed with the recipe.
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