Ingredients:
- 6 oz. thin rice noodles, also called bean thread noodles
- boiling water for cooking noodles
- 1/8 teaspoon sesame seed oil
- 2 tablespoons + 1 teaspoon canola oil
- 1 package tempeh
- about 1 cup sweet and sour sauce, divided
- 2/3 cup red bell pepper, sliced thin
- 1/2 cup carrot, sliced thin
- 1/2 snow peas, sliced thin
- 2 large green onions, sliced diagonally
- Fresh basil leaves, ribbon-cut
- Fresh cilantro for garnish (optional)
- 1 1/2 teaspoons toasted sesame seeds for garnish (optional)
Preparation:
Cut noodles in half or thirds then return them to the bowl. Add sesame oil and toss until evenly coated. Set noodles aside.
In a heavy skillet, heat 1 tablespoon of canola oil over medium-high heat. 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 canoloa oil and remaining tempeh.
Pour half of the sweet and sour sauce 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 sweet and sour sauce. If desired, garnish with basil, cilantro, or sesame seed.
