last night I made a cold noodle dish. fitting because the weather has been stunning. I only know this from the brief moments I have outside between work and class but still it feels different and it is nice to have the windows open in the apartment.
so this is the first time I made this dish it needs a lot of tweaking but I thought I would share it for feedback early on. as always it is a conglomeration of food I had in the fridge and recipes I glanced through and ideas from noodles I had at restaurants. My first reaction is that I need to make the sauce faster next time so it doesn't reduce so much. also it could be less spicy but that is a matter of opinion. I am just afraid that it will get spicer over the next couple days in the fridge.
so here goes.
1 pkg. tempeh-cut into cubes
oil (I used combo peanut and sunflower it would be good to use sesame I think but I didnt have any)
fry the tempeh til crispy brown, season with cayenne, salt & pepper
boil a bunch of spaghetti or some other noodle. drain it.
let the oil cool a little and saute
some mushrooms and crushed chopped garlic
add, soy sauce, roasted red pepper, chopped ginger and lime juice and rice wine vinegar
mix/melt in spoonful of tahini, spoonful of peanut butter, I had the crunchy kind,
a red pepper
dump pasta and chopped veggies into the pan and mix. top with tempeh and any kind of chopped nut you have on hand I had walnuts. also I added some crushed red pepper.
this sounds more complicated than it is.
it really just requires I bunch of ingredients.
all the ingredients are kind of random as I was using up veggies from my fridge.
let me know what you think or if you have any questions or if you want me to try to make up some specific quantities to make for easier cooking. likewise if you want it set up in a traditional recipe format.
if you live in cincinnati, let me know if you want to come over and try some because I made a lot and michael is driving to florida this afternoon.