Rainbow rice noodle salad with tempeh and tamarind dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Rainbow rice noodle salad with tempeh and tamarind dressing

Gluten-Free, Dairy-Free, Vegan

2 Servings, 860 Calories/Serving

25–40 Minutes

This gluten-free riff on our 5-Minute Rainbow Asian Salad pairs protein-packed tempeh with sweet mango and slurpable rice noodles—perfect warm or cold.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces flat rice noodles
  • ½ pound organic flax tempeh
  • 1 organic cucumber
  • 1 organic mango
  • 4 or 5 sprigs organic fresh cilantro
  • 3 ounces organic shredded carrots
  • 3 ounces organic shredded cabbage
  • Sun Basket tamarind dressing (EVOO - coconut vinegar - maple syrup - gluten-free tamari - cashew butter - tamarind - kosher salt - red chile flakes)

Nutrition per serving

Calories: 860, Protein: 28g (56% DV), Fiber: 19g (76% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 400mg (17% DV), Carbohydrates: 114g (38% DV), Total Sugars: 32g, Added Sugars: 4g (8% DV).
Contains: Tree Nuts (cashew), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and toss with 1 to 2 teaspoons oil to prevent sticking. Set aside.
While the water heats and the noodles cook, start the tempeh.

2

Start the tempeh

  • Crumble or cut the tempeh into ½-inch pieces.
In a medium [large] frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate; pat dry with paper towels and season with salt. Wipe the pan dry.
While the tempeh cooks, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Cut the fruit into matchsticks.
  • Coarsely chop the cilantro.

4

Finish the tempeh

In the same pan used to soften the tempeh, warm 2 to 3 tablespoons oil over medium-high heat until hot but not smoking. Add the tempeh and cook, stirring occasionally, until golden brown and crisp, 3 to 5 minutes. Remove from the heat and season to taste with salt.

5

Finish the salad

In a large bowl, toss together the rice noodles, tempeh, cucumber, mango, cilantro, carrots, cabbage, and half the tamarind dressing (set aside the remaining dressing for serving). Season to taste with salt.

Serve

Transfer the rice noodle salad to individual bowls and serve the remaining dressing on the side.
Kids Can!
  • Time the rice noodles.
  • Crumble the tempeh.
  • Measure the water for the tempeh.
  • Measure the oil for the tempeh.
  • Assemble the salad.