PASTA DAY: Sweet-And-Sour Noodles With Tempeh And Vegetables

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* Exported from MasterCook *

 

Sweet-And-Sour Noodles With Tempeh And Vegetables

 

Recipe By : Pasta East to West by Nava Atlas, page 134

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Main Dishes, Vegetarian

Pasta, Couscous, Etc. Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola oil

3 tablespoons natural soy sauce

3 tablespoons honey or brown rice syrup

8 ounces packaged tempeh -- diced

1 medium onion -- chopped

2 cloves garlic -- minced

1 medium red bell pepper -- diced

2 cups small cauliflower florets

2 cups green beans -- trimmed

and cut into 1-inch lengths

1 cup sliced white or crimini mushrooms

14 ounces canned diced tomatoes -- up to 16

20 ounces canned pineapple chunks in unsweetened

juice

1 teaspoon chili powder

8 ounces quinoa ribbon noodles

OR medium-wide egg noodles

preferably yolk-free

2 tablespoons rice vinegar or white wine vinegar

2 tablespoons cornstarch

dissolved in 1/4 cup cold water

Toasted cashew pieces for topping -- optional

 

6 servings

 

A hearty amalgam of flavors and textures is augmented by high-protein tempeh.

 

Heat 1 tablespoon each of the oil, soy sauce, and honey in a stir-fry

pan. Add the tempeh and stir quickly to coat the pieces. Sauté over

medium-high heat, stirring frequently, until the tempeh is nicely browned

and crisp on most sides. Remove from the pan and set aside.

 

Heat the remaining tablespoon of oil in the stir-fry pan. Add the onion

and garlic, and sauté over medium-low heat until translucent. Add the bell

pepper and continue to sauté until the onion is golden.

 

Stir in the cauliflower, green beans, mushrooms, tomatoes, pineapple chunks

and their juice, and chili powder. Bring to a simmer, then cover and

simmer gently until the vegetables are just tender, about 12 to 15 minutes.

 

Meanwhile, cook the noodles in plenty of rapidly simmering water until just

tender, then drain.

 

Stir the remaining soy sauce and honey into the vegetable mixture, along

with the vinegar. Stir in the dissolved cornstarch, and simmer until the

liquid has thickened. Taste and adjust the sweet-and-sour balance if desired.

 

To serve, place a bed of noodles on each plate, and top with some of the

vegetable mixture. Top each serving with a sprinkling of cashew pieces, if

desired.

 

Calories: 320, Carbohydrate: 50 g, Total Fat: 7 g, Cholesterol: 0 g,

Protein: 12 g, Sodium: 523 mg

 

 

 

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