Rainbow Veggie Noodle Salad with Red Cabbage

👥 4 servings
🍽️ salad
⏱️ Prep: 25 minutes
🥗 Vegan
🗣️ English (detected)
#salad #rainbow #veggie #noodle #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

  • shelled edamame 6 oz
  • high-heat 2 tbsp
  • Tempeh Crumbles 1
  • Kosher
  • bundles thin rice noodles 5-6.5 oz
  • toasted sesame oil 1 tbsp
  • Noodle Sauce 11 tbsp
  • roasted sesame seeds 3 tbsp
  • Agave nectar and/or soy sauce or tamari
  • red cabbage 0.33
  • medium carrots 2.67
  • cilantro leaves and tender stems 1 cup
  • Peanut Sauce 8 tbsp
  • For serving: sriracha
📝

For heartier appetites, you can (1) use 1 (12-ounce / 340g) bag of edamame, and/or (2) use 4 bundle (~6 1/2 oz) of rice noodles. This dish will be less saucy overall but still delicious (add more soy sauce and/or lime juice to taste). If you’re a tempeh hater and bought tofu instead, try making this Fried Tofu or Simple Baked Tofu. If making pan-fried tofu, make it in step 2 instead of the crispy tempeh. For baked tofu, start making it before starting the Veggie Noodle Salad recipe. Toss the pan-fried or baked tofu with the Noodle Sauce as listed in step 4, then toss with the noodle salad in step 5. If your sesame seeds are raw, heat a frying pan over medium heat. After a minute or two, add the sesame seeds and toast for 2 to 4 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. You’ll use sesame seeds in several of the meal plans, so feel free to toast a big batch. Toasted sesame seeds last about 3 months at room temperature and around 6 months in the fridge. Not a fan of cilantro? If you have access to Thai basil, use it. Otherwise, omit the cilantro. For more details on this recipe, check out my blog post. Storage: Store the noodle salad with tempeh in the fridge for 3 to 4 days, adding the Peanut Sauce on top right before serving. It’s great right out of the fridge! When serving leftovers, if desired, add a dash of soy sauce, a squeeze of fresh lime juice, and/or chili sauce for extra heat. Nutrition boost: For more fiber and protein, use brown rice vermicelli if your store sells it. For more veggies, mix in sliced canned water chestnuts, thinly sliced red/orange/yellow bell pepper, chopped snow or snap peas, or broccoli sprouts. For more protein, use more edamame. Shortcut: If you didn’t buy tempeh, use 1 (12-ounce / 340g) bag of edamame in this recipe, or chop up some pre-baked tofu. Skip step 2, and toss the edamame/tofu with the Noodle Sauce as listed in step 4, then toss with the noodle salad in step 5.

  1. 1
    Gather: shelled edamame , high-heat , Tempeh Crumbles , Kosher salt, bundles thin rice noodles , toasted sesame oil , Noodle Sauce , roasted sesame seeds , Agave nectar and/or soy sauce or tamari . For the 5-6 cup ( timer lb) cabbage-carrot mix labeled “veggie noodle salad” (from vegetable prep): red cabbage , medium carrots , cilantro leaves and tender stems , Peanut Sauce , For serving: sriracha .
  2. 2
    Bring a pot of water to a boil for the noodles. Cook the edamame using the package instructions, or simply defrost: add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry.
  3. 3
    Make the crispy tempeh. Open some windows for ventilation. Line a large plate or a cutting board with a few paper towels. Heat a wok over medium-high heat until it just starts to smoke, then add the oil. (Or heat a 12-inch / 30 cm nonstick frying pan with the oil over medium-high heat until the oil shimmers.) Add the Tempeh Crumbles to the hot oil. Arrange it in a single layer and cook for 2 minutes undisturbed. Toss, then cook for a total of 10 to 12 minutes, stirring only every 1 ½ to 2 minutes, until golden brown and crisp (some pieces will brown before others). Transfer the crispy tempeh to the paper towel-lined surface to absorb excess oil. Season with a couple pinches of salt.
  4. 4
    While the tempeh cooks, cook the noodles and finish the Noodle Sauce. Noodles: Cook according to the package instructions. Drain very well, shaking off excess water. Toss with a drizzle of toasted sesame oil. Noodle Sauce: Scoop out 1 1/2 tbsp of Noodle Sauce into a medium bowl for the tempeh; set aside. To the remaining sauce in the jar, add 1 tbsp toasted sesame oil and the sesame seeds; seal and shake to combine. Taste, adding more agave for sweetness or soy sauce for savoriness.
  5. 5
    Once the tempeh has cooled off a bit, transfer it to the medium bowl with the 1 1/2 tbsp of Noodle Sauce. Toss to coat the tempeh.
  6. 6
    In a large bowl, combine the cooked noodles, Cabbage-Carrot Mix, and chopped cilantro. Pour on the sesame-infused noodle sauce and toss well with tongs. Add in the seasoned tempeh and Cooked Edamame and toss.
  7. 7
    In a small bowl, combine the Peanut Sauce with 1 tbsp of water. Whisk until pourable but still thick, adding more water as needed.
  8. 8
    Divide the noodle salad between bowls and spoon Peanut Sauce on each. Top with sriracha or other chili sauce for extra heat, if desired.

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