Rice Noodle Salad

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

Preparation

1. 1. Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.
2. 2. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
3. 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. 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.