How To Make Sticky Tempeh, Mango & Lime Noodle Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 8 oz tempeh, sliced into strips
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 8 oz rice noodles
- 1 mango, peeled and sliced
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- ¼ cup chopped fresh cilantro
- ¼ cup chopped peanuts
Instructions
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In a bowl, whisk together soy sauce, maple syrup, rice vinegar, lime juice, and vegetable oil. Add tempeh strips and marinate for 10 minutes.
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Cook rice noodles according to package instructions. Drain and rinse with cold water.
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Heat a skillet over medium heat and add marinated tempeh. Cook for 5-7 minutes, until sticky and browned.
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In a large bowl, combine cooked rice noodles, mango slices, red bell pepper slices, bean sprouts, cilantro, and cooked tempeh.
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Toss the salad with the lime dressing until well coated.
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Serve the salad with chopped peanuts on top.
Nutrition
- Calories : 375kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 607mg
- Total Carbohydrates : 55g
- Dietary Fiber : 6g
- Sugar : 15g
- Protein : 15g
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