Indonesian Noodles made High in Protein, Plants, and Nutrition

0

Noodles have always been big in my family, so I love the idea of enjoying long noodles for the New Year. Technically, it’s a Chinese New Year tradition, but we carry it over as a symbol for longevity on January first, too. This year, I’m trying a new recipe for Indonesian Noodles from The Plant Protein Revolution Cookbook by Robin Robertson. This dish isn’t just symbolic for well being, it also helps to ensure it, since the recipe is packed with healthy ingredients!

Plant-Based Indonesian Noodles with Braised Tempeh and Bok Choy - a High Protein, Vegan Recipe that's loaded with Vegetables, Other Healthy Ingredients, and Flavor. Gluten-free Optional

Indonesian Noodles made High in Protein, Plants, and Nutrition

“How do you get enough protein?” This is easily one of the top 5 questions vegans receive. I even get it from people when they ask about being dairy free! Fortunately, there are plenty of protein-rich, plant-based foods, and Robin showcases them in her latest collection, The Plant Protein Revolution Cookbook.

Plant-Based Chickpea Piccata Recipe with Dairy-Free Lemon Caper Sauce and Mushrooms. High in protein, healthy, easy, and delicious.Asian noodle dishes tend to be higher in carbs, but Robin makes this recipe with loads of vegetables, and protein-rich peas, peanuts, and tempeh for a more balanced meal. Tempeh can be tricky for some of us, but Robin makes it seamless with a quick braising technique.

Braising tempeh in liquid helps mellow the flavor of the tempeh and makes it more digestible. I always braise tempeh before using it in recipes. If you’d like to add more flavor, sauté the tempeh first in a little oil with some chopped onion and garlic, then add the water and tamari and simmer.

Robin uses various simple cooking techniques and a wide range of flavors to keep meals interesting and to help work more protein and plants into your diet. In a pinch, you can substitute tofu in these Indonesian Noodles, but tempeh does add that extra layer of flavor and nutrition.

Plant-Based Indonesian Noodles with Braised Tempeh and Bok Choy - a High Protein, Vegan Recipe that's loaded with Vegetables, Other Healthy Ingredients, and Flavor. Gluten-free Optional

Special Diet Notes: Plant-Based Indonesian Noodles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, tree nut-free, vegan, and vegetarian.

Indonesian Noodles with Braised Tempeh
 
Prep time
Cook time
Total time
 
Also known as bami goreng, these flavorful noodles are a popular dish in Indonesia. Tofu or seitan can be used instead of tempeh, if you prefer. Substitute rice for the noodles and you will have a dish called nasi goreng.
Author:
Recipe type: Entree
Cuisine: Indonesian
Serves: 4 servings
Ingredients
  • 8 ounces (225 g) rice vermicelli (or use cooked ramen or cooked spaghetti)
  • 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil
  • 8 ounces (225 g) Braised Tempeh (see below), cut into ½-inch [1 cm] dice
  • ⅓ cup (70 ml) tamari (gluten-free, if needed)
  • ½ cup (130 g) creamy natural peanut butter
  • ⅔ cup (140 ml) low-fat unsweetened coconut milk
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it)
  • 1 teaspoon natural sugar
  • 1¼ cups (295 ml) water
  • 1 red bell pepper, seeded and chopped
  • 6 cups (420 g) chopped bok choy
  • 1 large carrot, shredded
  • ½ cup (50 g) chopped scallions, white and green parts
  • 3 garlic cloves
  • 1 tablespoon (8 g) grated fresh ginger
  • 1 cup (134 g) frozen peas, thawed
  • ¼ cup (35 g) chopped unsalted dry roasted peanuts
  • 2 tablespoons (8 g) minced fresh cilantro
Instructions
  1. Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well and rinse.
  2. Heat the water in a large skillet or wok over medium high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet.
  3. In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth.
  4. Heat the remaining ¼ cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes.
  5. Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce.
  6. Serve garnished with peanuts and cilantro.
Notes
Braised Tempeh: Cut one (8-ounce / 225g) block of tempeh to create four ¼-inch (6 mm) thick slices. In a saucepan over medium heat, whisk together 2 cups (475ml water) and ¼ cup (60ml) tamari. Bring the liquid to a boil. Add the tempeh, reduce the heat to low, cover, and simmer for 15 minutes, turning occasionally. Transfer the tempeh to a plate, and use in recipes or let cool, cover, and refrigerate for up to one week.

This recipe is reprinted with permissions from The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients by Robin Robertson.
Nutrition Information
Serving size: ¼ recipe Calories: 680 Fat: 31g Carbohydrates: 73g Sugar: 8g Fiber: 7g Protein: 31g

More Flavorful Vegan Recipes from Robin Robertson

Creamy Thai Curry Pasta

Vegan Thai Curry Pasta Recipe - rich, creamy, delicious, dairy-free, and soy-free recipe from the cookbook Vegan Mac and Cheese

One-Pot Sicilian Couscous

One-Pot Sicilian Couscous Recipe - A Plant-Based Dinner Recipe from One-Dish Vegan

Moroccan-Spiced Pumpkin Hummus

Moroccan-Spiced Pumpkin Hummus (Naturally Vegan, Dairy-Free + Gluten-Free Recipe)

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: