December 10, 2015
Tempeh Noodle Skillet
4 cups (900ml) water
8 ounces (225g) uncooked brown rice noodles (like Thai noodles)
1 teaspoon peanut oil
1 tablespoon vegetarian Thai chili paste
2 medium garlic cloves
1/2 teaspoon turmeric
1/2 teaspoon minced fresh ginger
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 cup (225ml) canned light coconut milk, mixed well before measuring
1 medium yellow or red bell pepper, sliced
1 cup (225g) mushrooms, sliced
8 ounces (225g) tempeh, cubed
2 tablespoons reduced sodium soy sauce
3/4 cup (175g) diced green (spring) onions, white and green parts
6 ounces (170g) baby bok choy, trimmed and leaves separated
1 medium lime, quartered
1/2 cup (small bunch) chopped fresh cilantro (coriander)
1. Bring the water to a boil in a medium pot over high heat. Add the rice noodles and cook over medium heat according to package directions (do not overcook). Drain the noodles and rinse. Set aside.
2. Meanwhile, heat the peanut oil over medium heat in a large skillet or wok. Add the chili paste, garlic, turmeric, ginger, coriander, cumin, cardamom, cloves, cinnamon and 2 tablespoons of the coconut milk. Cook for 1 minute, stirring, to make a paste.
3. Add the bell pepper, mushrooms and tempeh and sauté for 3 minutes.
4. Stir in the soy sauce and remaining coconut milk and mix well.
5. Add the drained, cooked noodles and a 1/2 cup (115g) of the diced green onions and stir well. Place the bok choy leaves on top, cover, and cook for an additional 3 to 4 minutes, until the mixture is heated through and the bok choy leaves are bright green but crisp-tender (to avoid mushiness, do not overcook).
6. Garnish the skillet with the lime quarters, cilantro and remaining 1/4 cup (60g) of chopped green onions.