This is the antithesis of the watery summer slaw: a bowl-in-one warm-weather meal that gives an Asian treatment to the smoky-sweetness of Grilled Cabbage (see related recipe). If you'd rather have it as a side dish, leave out the tempeh. Omnivores, feel free to sub in grilled chicken, shrimp or pork chunks.
- 2 ounces udon noodles
- 1 teaspoon toasted sesame oil
- 2 teaspoons vegetable oil
- 3 ounces tempeh, cut into 1/4-inch slices
- 1 1/2 teaspoons low-sodium soy sauce, plus more to taste
- 1 cup Grilled Cabbage (see related recipe)
- 1/4 cup mixed salad greens, chopped
- 1 scallion, white and green parts, thinly sliced crosswise
- 1 small carrot, shaved into strips with a vegetable peeler
- 2 teaspoons rice vinegar, preferably unseasoned
- 1 tablespoon chopped cilantro leaves
- 2 tablespoons roasted unsalted peanuts, chopped, for garnish
Cook the udon noodles according to the package directions, drain, and toss in a medium bowl with the sesame oil.
Pour the vegetable oil into a medium skillet over medium-high heat; when the oil starts to shimmer, add the tempeh slices and cook until golden brown, about 3 minutes per side. Turn off the heat, pour in the soy sauce, and toss to glaze the tempeh. Transfer to a plate to cool, and chop into bite-size pieces.
Add the Grilled Cabbage, salad greens, scallion and carrot to the udon noodles, sprinkle the vinegar over, and toss to combine. Taste, and add soy sauce if desired. Transfer to a serving bowl, sprinkle with the cilantro leaves and peanuts, if using, and eat.
From Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).
Tested by Joe Yonan.
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