Fragrant Rice Noodles with Vegetables

Author:Inspired by Moosewood at Home, pg. 228
Yield:4 or 5
Prep time: 00:30
Category:Main Courses


1 1/2 qt. water
2 tbsp. fresh lime juice
1 tbsp. freshly grated lime peel
1/2 cups peanut butter
2 tsp. brown sugar
1 cups vegetable stock
1/2 tsp. salt
cloves of garlic
6 oz. 1/4-inch wide rice noodles
leeks, well rinsed
small zucchini
small yellow squash
3 tbsp. vegetable oil
1/4 cups water
8 oz. tempeh


  1. Stir fry tempeh in oil, with a bit of tamari and garlic until nicely browned. Set aside.
  2. Combine the sauce ingredients and mix them by hand or puree in a blender until smooth.
  3. When the water boils, add the noodles and cook for 3 to 5 minutes, until just tender. Drain, rinse briefly under cool water, drain again and set aside.
  4. Cut the leeks, zucchini, and yellow squash into sticks 5 to 6 inches long and 1/4 to 1/2 inch wide.
  5. Heat the oil in a wok or large skillet. Stir-fry the leek sticks on medium-high heat for 2 to 3 minutes. Add the zucchini and yellow squash and continue to stir-fry for about 3 minutes, until the vegetables are just tender. To prevent scorching or sticking, add about 1/4 cup water while stir-frying.
  6. Add the noodles and the sauce and toss well until heated through. Top with crisped tempeh. Serve at once.


Nutrition Facts

4 or 5 per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 17g26%
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 9g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.