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Spicy Sesame Noodles With Grilled Tempeh and Edamame

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Tamara Andersen
Protein-rich angel hair pasta, edamame, sweet pepper, chick peas, and tempeh get a dreamy sesame tahini, sambal oelek (chile garlic sauce), tamari, rice vinegar, and ginger sauce in this oh-so-healthy #meatlessmondays dish!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Vegetarian Main Dish
Cuisine Fusion/Eclectic
Servings 4
Calories 656 kcal

Ingredients
  

Grilled Tempeh

  • 2 tablespoons tamari or soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon garlic - minced
  • 2 teaspoons ginger - grated or minced
  • 1 8 ounce package tempeh - see notes

Chinese Tahini Sauce

  • ¼ cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil - preferably toasted sesame oil
  • 1 tablespoon chili garlic paste - sambal oelek
  • 2 teaspoons ginger - grated or minced
  • ¼ cup vegetable stock or water
  • a few grinds pepper

Pasta

  • 8 ounces pasta - preferably Barilla Plus protein enriched see notes
  • 1 cup edamame
  • 1 cup julienned sweet pepper - any color, but I like red and orange
  • 1 cup chick peas

To Serve

  • 2 scallions - finely chopped
  • ½ cup cilantro - chopped
  • 4 tablespoons roasted cashews - roughly chopped

Instructions

  • Pre-cook the tempeh (10 minutes in a steamer is ideal). See notes.
  • Whisk together the ingredients for the tempeh marinade. Pour into a suitably-sized zip bag. Add the tempeh block. Marinade while you prep the rest of the ingredients and make the sauce.
  • Put a large pot of water with a tablespoon of salt on to boil for the pasta.
  • Whisk together the ingredients for the Chinese Tahini Sauce. Set aside.
  • If the edamame are frozen, bring them to room temperature by running warm water over them in a strainer. Shake off excess water. Add to a bowl large enough to hold the entire pasta dish.
  • Add the julienned sweet pepper and the chick peas.
  • Prep the garnishes.
  • Grill the tempeh - about 4 to 5 minutes per side over medium-high heat. Don't burn it! When it is cool enough to handle, cube, and set aside.
  • Cook the pasta according to your package instructions. When the pasta is al dente, drain. Toss with 1/2 of the sauce while the pasta is hot (even if serving cold). Then toss the pasta and sauce with the edamame, sweet
  • Toss the sauced pasta with the edamame, julienned pepper, and chick peas.

To Serve

  • Plate 1/4th of the pasta. Top with grilled tempeh cubes, scallion, cilantro, and cashews.
  • Enjoy!

Notes

Pre-cooked tempeh softens its chewy texture for a far better result! Don't skip this step. For more on pre-cooking tempeh.
It's not really possible to be precise with macros on this recipe. Only a small amount of the marinade stays on the tempeh, and half the dressing is tossed with the pasta, but the remainder is drizzled over top.
The "take away" with this recipe is the ideal amount of protein in this dish!
Macronutrients (approximation from MyFitnessPal): 656 calories; 30 g protein; 70 g carbohydrates; 32 g fats (approximates)

Nutrition

Calories: 656kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com