Rice Noodle Salad
Need a gluten free, dairy free, and vegetarian main course? Rice Noodle Salad could be an outstanding recipe to try. This recipe makes 6 servings with 397 calories, 16g of protein, and 13g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have tempeh, vegetable broth, lime wedges, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Cook the noodles according to package directions.
Drain and toss with 1 teaspoon sesame oil.
Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat.
Add tempeh, and stir-fry 3 minutes or until lightly browned.
Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften.
Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly.
Add soy sauce mixture, and bring to a boil.
Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro).
Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.