Rice Noodles and Tempeh Bowl with Peanut Sauce

1 Reviews
0% would make this recipe again

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Marinade : 15 min Preparation : 20 min Cooking : 10 min
580 calories/serving
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Ingredients

240 g tempeh
2 1/2 tbsp wheat-free soy sauce 38 mL
1 tbsp balsamic vinegar 15 mL
1 clove garlic, pressed
220 g rice sticks (noodles)
4 tsp rice vinegar 20 mL
1 tsp sesame seed oil 5 mL
2 tbsp canola oil 30 mL
1 carrots, grated 100 g
2 green peppers, thinly sliced 300 g
220 g edamame/soybeans, shelled 1 1/3 cup
2 tsp olive oil 10 mL
1/2 cup Peanut Sauce 125 mL

Method

  1. Cut each 8oz (240g) tempeh block into 4 squares, then cut each square into 4 triangles.
  2. Combine the half of the soy sauce, balsamic vinegar, and garlic in a bowl. Place the tempeh into the bowl then let marinate for about 15 min, turning the pieces once to cover them well. Make sure that both sides of the tempeh are covered with the marinade.
  3. Meanwhile, cook the rice sticks in a large pot of salted boiling water until al dente, about 3 min. Rinse in cold water to stop the cooking process and drain thoroughly.
  4. Transfer the noodles to a large bowl, add the rice vinegar, sesame oil and remaining soy sauce. Add canola oil, mix well and set aside.
  5. Prepare the vegetables: Grate the carrots, and thinly slice the peppers. Set aside.
  6. In a pot of salted boiling water, cook the edamame 3-4 min, until just tender. Drain and set aside.
  7. Heat olive oil in a pan over medium-high heat. Add the tempeh pieces and sauté until golden-brown, about 5 min.
  8. Transfer the noodles to each individual bowl, add the vegetables, tempeh and edamame. Serve with the peanut sauce on the side.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (410 g)

Amount

% Daily Value

Calories

580

Fat

24 g

37 %

Saturated 3.6 g
+ Trans 0.2 g

19 %

Cholesterol

0 mg

Sodium

470 mg

20 %

Carbohydrate

71 g

24 %

Fibre

12 g

47 %

Sugars

5 g

Net Carbs

59 g

Protein

24 g

Vitamin A

32 %

Vitamin C

108 %

Calcium

16 %

Iron

29 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Calcium, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Source of  :
Omega-3, Omega-6, Pantothenic Acid
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Fruits 0
Vegetables 1 ½
Meat and Alternatives ½
Fats 2 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (0 with rating only) 0% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

Top Reviews

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Isabelle G.
february 03, 2018

First off I have to say that I made a few changes to this recipe. I used orange and yellow sweet bell peppers instead of the greens as they are easier to digest for my husband, then as I didn’t have the vegetarian “oyster “ sauce (where on earth do we find this?), I decided to make the peanut sauce that accompanies the tofu skewers (another recipe, very good one) instead. The tempeh marinated in soy sauce, garlic and balsamic vinegar is delicious. The things I would change the next time I do this is I would use only half the amount of bell peppers and add mushrooms and broccoli florets. Also add some more soy sauce. That’s why the three stars and the “don’t know if I would do it again”. Well I’m going to do it again but with these changes. Anyone has found vegetarian oyster sauce?

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