Tempeh & Spicy Noodle Salad
Turn up the heat with our popular Tempeh & Spicy Noodle Salad. Showcasing seared tempeh atop a medley of vegetables and yakisoba noodles, cooked together in our signature sesame chili dressing.
TIME: 20 minutes
SERVING SUGGESTION: 1 bowl per person
FROM YOUR PANTRY
Salt + pepper for seasoning
IN THE BOX
Tempeh
Sesame Chili Sauce
Yakisoba Noodles
Vegetable Mix
Green Onion Garnish
Cilantro Garnish
Lime
Note from the Local Ocean Kitchen - Many Asian-inspired noodle salads are part-hot/part-cold. Our spicy noodle salad is in that style, with the sauce just warming through the vegetables and leaving them crunchy. If you have problems eating crunchy vegetables, you may cook them in in the sauce for a minute to soften slightly. The instructions will teach you the authentic Local Ocean dish.
STEPS
Glaze the Tempeh - Cut the tempeh into 1-inch squares. In a sauté pan, heat 1/2 cup of the sesame chili sauce to a boil. (If you prefer, you can do this step ahead of time and use the same saucepan for the entire dish). Add the tempeh pieces to the pan and cook until to glazed with sauce on all sides, about 2-3 minutes.
Once the sauce reaches a boil, add the yakisoba noodles to the pan. Bring sauce back to a boil and cook for 1-2 minutes until the sauce thickens and begins to coat the noodles.
Prepare the lime by cutting in half widthwise, then each half into quarters as wedges. Set aside for garnish.
Put your raw mixed vegetables into a large metal bowl. Pour the hot noodles & sauce into the bowl. Toss everything together quickly to mix and heat up the vegetables.
Divide noodles & vegetables equally between dinner bowls. Top with the glazed tempeh, cilantro, and green onions. Serve with lime wedges. Any remaining chili garlic sauce can be added to taste or used as a dipping sauce.
