Cold Peanut Udon

with Smoked Tempeh, Slaw and Marinated Cucumbers

20 min

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What We'll Send

Peanut Butter
Sambal Oelek
Nori Komi Furikake
Asian Slaw (Shredded Sui Choy, Shredded Choy, Matchstick Daikon, Matchstick Carrot)
Cilantro
Lime
Brown Sugar
Rice Vinegar
Persian Cucumber
Green Onion
Smoked Tempeh
Udon Noodles
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites, peanut, tree nut, wheat, gluten, and soy.

Nutrition
Calories 650
Fat 35g
Protein 24g
Carbohydrates 63g

What You'll Need

Cooking Directions

0

Tip: Pay extra attention in Step 5 as these udon noodles cook fast! Noodles are done when they’re tender and chewy. 

1

Boil Water

Bring 2.5 litres (5 litres for 4 servings) salted water to a boil in a large pot.

2

Prepare Ingredients

Wash cucumber, green onion, cilantro, and lime. Thinly slice green onion. Pick and chop cilantro leaves. Zest and cut lime in half. Cut cucumber into ¼ inch rounds. Cut tempeh into ½ inch cubes. 

3

Make Peanut Sauce 

In a small bowl, add peanut butter, rice vinegar, brown sugar, sambal oelek to taste, lime zest, half of the lime juice to taste, and 2 tbsp. (4 tbsp. for 4 servings) water. Whisk until smooth. 

4

Marinate Cucumbers 

In a second small bowl, mix cucumbers with half of the green onion, half of the cilantro, and remaining lime juice and salt to taste.

5

Cook Tempeh 

Heat a large skillet over medium-high. Add 2 tbsp. (4 tbsp. for 4 servings) oil. Add tempeh and cook for 2-4 minutes, turning as needed, until crispy and golden. Season to taste with salt and half of the furikake

6

Cook Udon Noodles

When water is boiling, add udon noodles. Stir gently to separate noodles. Cook noodles for 1 ½ minutes, until tender and chewy. Drain noodles in a fine mesh sieve and rinse under cold running water, until noodles are chilled. Drain again, put noodles back in pot and mix with half of the peanut sauce.

7

Serve

Divide noodles into large serving bowls. Add cucumbers, Asian slaw, and tempeh around perimeter of bowls. Garnish with remaining cilantro and green onion. Drizzle remaining peanut sauce and sprinkle remaining furikake on everything.

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