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Christian Vegetarian Association Presents:
Take Heart!
Asian Noodle Bowl with Seared Tempeh

Serving Amount: 4
Prep Time: 40 Minutes
1 pkg Organic Soy Tempeh®
6 oz thin rice noodles (vermicelli style)
1/8 tsp oriental sesame seed oil
2 Tbsp plus 1 Tbsp canola oil
2/3 c 1 1/2 inch long, matchstick-cut red bell pepper
1/2 c 1 1/2 inch long, matchstick-cut carrot
1/2 c thin diagonally sliced snow peas
2 large green onions, diagonally sliced
 Fresh basil leaves, chiffonade; cilantro sprigs; or 1 1/2 teaspoons toasted sesame seed (optional)
- Prepare sauce; set aside. See recipe below.
- Place noodles in large bowl. Pour over boiling water to cover. Let stand about 10 minutes or until softened. Rinse with cold water; squeeze to drain well. Cut noodles in half or thirds; return noodles to bowl. Add sesame oil; toss until evenly coated. Set noodles aside.
- Meanwhile, heat 1 tablespoon of canola oil over medium-high heat in medium, heavy skillet. Add half of the tempeh to the skillet in a single layer. Cook for 2 to 3 minutes or until golden and crisp, turning pieces over halfway during cooking. Transfer to medium bowl. Repeat with 1 tablespoon of canola oil and remaining tempeh. Pour half of the sauce mixture over the tempeh in bowl; toss to coat tempeh. Set tempeh aside.
- To the hot skillet, add remaining 1 teaspoon oil. Add bell pepper, carrot, snow peas, and green onions; cook and stir about 1 minute or until crisp-tender. Transfer to bowl with noodles. Add tempeh mixture; gently toss until combined.
- To serve, spoon noodle mixture into individual bowls; drizzle with remaining sauce. If desired, garnish with basil, cilantro, or sesame seed.
Makes 4 (1 1/2 cup) servings.
Sweet-Sour Asian Sauce:
- Combine 1/2 cup seasoned rice vinegar, 1/2 cup water, 2 teaspoons sugar, 2 teaspoons fresh lime juice, 1/2 teaspoon soy sauce, and 1/8 teaspoon crushed red pepper. If desired, stir in 1/4 teaspoon grated fresh ginger. Makes about 1 cup.
Recipe Variation: Asian Noodle Wraps with Seared Tempeh: Prepare noodle mixture as directed above. To serve, spoon about 1/2 cup of the noodle mixture onto each of 12 large leaf or iceberg lettuce leaves; fold or roll up. Serve with remaining sauce for dipping. Makes about 12 wraps or 4 servings. 

Your question and comments are welcome

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