Chef Wendell: Sweet and spicy peanut noodles with avocado and kale
INDIANAPOLIS (WISH) – Most love chowing down on a bowl of Asian noodles. However, there are greasy dietary landmines out there in some of those take-out that can sabotage your health plus pack on unwanted weight. However, cooking them at home where you are in control can make them much healthier. From start to finish, this easy dish can be made in 15 minutes, it’s so much tastier and healthier than oily take-out.Sweet and Spicy Peanut Noodles with Avocado and Kale Recipe from: Eat Right Now with Chef Wendell Fowler: The Divinity of Food-2017 Lulu Press
1 package tempeh-cut into cubes-protein
3 tbs. coconut oil
2 tbsp. wheat-free soy (Tamari)
2 tbs. maple syrup or brown rice syrup
1 # brown rice noodles or rice noodles
2 avocados
4 cups chopped kale
1 cup fresh or frozen peas
Green onion, chopped
Ground flax or chia seed
Sauce:
2/4 cups peanut butter
3 tbsp. fresh grated ginger
2 garlic cloves, minced
3 tbsp. wheat-free soy (Tamari)
Hot pepper flakes to taste
Juice of two fresh limes
2 tbsp. toasted sesame oil
- Cook pasta per package instructions, drain and reserve.
- Cut tempeh into 1/2 inch cubes
- In a large sauté pan, heat the coconut oil over medium heat and add the tempeh cubes.
- Sauté gently till the edges begin to brown.
- Add the soy and syrup and cook 4- 5 minutes longer. Set aside to cool. Keep warm however.
- Cook noodles to package instructions
- To make dressing, whisk together the peanut butter, ginger, syrup, soy, lime and sesame oil to a mixing bowl. Too thick? Add water.
- To assemble the dish, fill four bowls with noodles and top with kale, peas, and avocado quarters.
- Pour about 1/4-1/3 cup of dressing of each and garnish with sesame seeds, chia / flax, avocado wedges and green onion.
For more on this healthy and delicious recipe,click on the videos.