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Rice Noodle Salad

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 35 mins
Total time 35 mins
Yield 6 servings (serving size: 1 1/3 cups)
Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.

Ingredients

  • 8 ounces uncooked wide rice sticks (banh pho)
  • 2 tablespoons plus 1 teaspoon sesame oil, divided
  • 1/2 cup organic vegetable broth
  • 6 tablespoons ketchup
  • 2 tablespoons lime juice
  • 2 tablespoons lower-sodium soy sauce
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 8 ounces tempeh, cut into 1/2-inch cubes
  • 6 garlic cloves, minced
  • 2 shallots, thinly sliced
  • 2 large eggs, lightly beaten
  • 2 cups fresh bean sprouts
  • 1 1/2 cups thinly sliced English cucumber
  • 5 thinly sliced green onions
  • 1 1/2 cups matchstick-cut carrots
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons finely chopped unsalted, dry-roasted peanuts
  • 12 lime wedges

Nutrition Information

  • calories 370
  • fat 12.6 g
  • satfat 2.3 g
  • monofat 4.7 g
  • polyfat 4.5 g
  • protein 13 g
  • carbohydrate 55.3 g
  • fiber 3.9 g
  • cholesterol 60 mg
  • iron 3.4 mg
  • sodium 420 mg
  • calcium 112 mg

How to Make It

  1. Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.

  2. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.

  3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.

  4. Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.