Vietnamese Rice Noodle and Sesame Tempeh Bowl
Author: 
Recipe Type: Main
Cuisine: Vegan, Vietnamese
Serves: 6 servings
 
A vegan Vietnamese rice noodle bowl is packed with bright flavors from crunchy vegetables, fresh herbs, spicy sesame tempeh and a tangy vinaigrette. Adapted from Thug Kitchen
Ingredients
Ginger-Sesame Tempeh:
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • Juice of half a lime
  • 1 tablespoon brown sugar or coconut sugar
  • 2 teaspoons grated ginger
  • 1 teaspoon sesame oil
  • 2 teaspoons sriracha
  • 2 garlic cloves, minced
  • 1-2 teaspoons coconut oil
Salad:
  • 8 ounce package thin brown rice noodles
  • 1 head of butter lettuce, chopped
  • 2 large carrots, peeled into ribbons using a vegetable peeler
  • 1 large cucumber, julienned
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 1 cup sliced green onion
  • ½ cup cashews, toasted
  • Lime wedges, for serving
Toasted Sesame Dressing:
  • Find the recipe for the dressing in the link above.
Instructions
  1. First, make the tempeh. Cut the tempeh into 16 slices width-wise. In a medium bowl, whisk together the rest of the tempeh ingredients. Pour over the tempeh in a shallot bowl, flip to coat evenly with marinade. Refrigerate at least 2 hours or overnight.
  2. When ready to cook, warm 1-2 teaspoons in a large skillet on medium high heat. Add tempeh slices and cook 3-4 minutes, flip, then cook 3-4 minutes on the other side. Remove and set aside while you prepare the rest of the salad.
  3. To make the salad, bring a large pot of water to a boil. Add the rice noodles and cook according to package directions. When they are done, drain, rinse under cold water until cool, then set aside.
  4. While the noodles are cooking, whisk together the dressing ingredients.
  5. Divide the salad greens between four plates or large bowls. Top with a scoop of rice noodles in the center. Place the carrot, cucumber, herbs and green onion in piles around the noodles. Drizzle with dressing, top with cashews and serve.
Recipe by Honest Cooking at https://honestcooking.com/vietnamese-rice-noodle-and-sesame-tempeh-bowl/