Tempeh and Cellophane Noodles with Lemongrass and Cilantro

Name: Tempeh and Cellophane Noodles with Lemongrass and Cilantro
Ingredients: 3 tablespoons wheat-free tamari; 1 (2-inch) piece lemongrass, inner stalk only, finely chopped; 4 scallions, minced; 1 medium-size zucchini, cut into matchsticks; 1 red bell pepper, seeded and cut into thin strips; 8 ounces tempeh, steamed and cut into ½-inch cubes; 1 tablespoon vegetable oil; 8 ounces cellophane noodles; ½ cup chopped fresh cilantro; 1 tablespoon rice vinegar; 1 teaspoon natural sugar; 1 to 2 teaspoons Asian chili paste; 2 tablespoons water, plus more if needed

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Cellophane noodles are so convenient to cook with because all they need is a quick soaking before adding to a recipe. If you’re not a fan of tempeh, use seitan or extra-firm tofu instead.

Ingredients

8 ounces cellophane noodles
1 tablespoon vegetable oil
8

Pasta
Gluten-free
Vegan

Method

Soak the noodles in warm water until softened, about 30 minutes.
Heat the oil in a large skillet or wok over medium-high heat. Add the tempeh and stir-fry until browned, about 4 minutes. Add the bell pepper, zucchini, scallions, and lemongrass, and stir-fry for 1 minute. Drain the softened noodles, then add them to the skillet along with the tamari, vinegar, su