Monday, June 27, 2011

Spicy Noodles with Basil

Intrigued by a recipe that uses ketchup (as well as other premade sauces I didn't have), I made this noodle dish.  Basil, citrus, cucumber, and ginger freshened up the heavier flavors of sugar, peanut butter, and ketchup.  I found myself wishing for a greater variety and overall amount of veggies, but otherwise this was interesting and satisfying, and I think it could withstand a ton of tweaking based on your tastes and what you have lying around.  I also think rice stick noodles might be better, given that the flavors--insofar as they were anything--seemed more Thai than Japanese.

Spicy Noodles with Basil
(adapted from get sconed)

1 package tempeh, cut into pieces
2-3 servings noodles (I used soba, but rice noodles might be better)
2 TB tamari
1 TB wocerstershire
3 TB water
2 TB peanut butter
1 tsp ketchup
1 tsp sugar
1 tsp garlic chili paste
sesame oil
5 cloves garlic, minced
1-2 in piece ginger, minced
1-2 chilies, minced
carrots, sliced
other vegetables
juice of one lime
1 small cuke, peeled, diced, and divided
scallions, chopped and divided
basil, chopped and divided

1. Steam tempeh, and then save water. Combine marinade/sauce ingredients (tamari through turmeric).
2. Marinate tempeh and cook noodles as directed.
3. In a frying pan or a wok, fry garlic, ginger, and chilies.
4. Pick the tempeh out of the marinade (reserving marinade), add said tempeh into the frying pan along with carrots and other veggies.
5. When tempeh is browned and veggies are slightly cooked, stir in noodles, leftover sauce/marinade, lime juice, and some each of cucumber, scallions, and basil.  Serve warm and top with additional cucumber, scallions, and basil.  Serves about 3.

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