Rice noodles are coated in a sweet and sour sauce and topped with refreshing vegetables and crispy tempeh nuggets in this Noodle Salad with Rainbow Veggies.
– Frozen shelled edamame – Rice noodles – Peanut butter – Garlic – Tamarind paste – Lime – Soy sauce – Chili-garlic sauce – Coconut sugar – Coriander – Cinnamon – Red cabbage – Carrots – Cilantro – Tempeh
Slice or shred the cabbage and carrots.
Crumble the tempeh into small pieces. To make the crispy tempeh, heat a wok over medium-high heat until it’s starting to smoke, then add the oil.
Make the noodle sauce by stirring the lime juice, tamari, and agave together. Scoop out the sauce into a bowl; stir in the cooled tempeh.
Add the cooked rice noodles to a large bowl along with the cabbage, carrots, and cilantro. Pour the noodle sauce over top and toss together.
Add the fried tempeh nuggets and edamame, then toss again. Before serving, spoon some peanut sauce over each serving.