Cold Noodles With Tempeh Recipe

A vibrant and flavorful vegetarian noodle salad inspired by Vegetarian Times Magazine (April 2000). This easy 30-minute recipe boasts exotic tastes without requiring hard-to-find ingredients. Crispy tempeh, crunchy noodles, and a zesty peanut sauce combine for a satisfying and refreshing meal, perfect for a light lunch or dinner. Easily customizable with your favorite veggies!

Prep Time 15 mins
Cook Time 30 mins
Calories 381.6 kcal
Protein 39g
Rating 4.0 (4 Reviews)
Cold Noodles With Tempeh 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cold Noodles With Tempeh

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How to Make Cold Noodles With Tempeh

  1. **Make Crispy Tempeh:** Heat 1 tablespoon of oil and 1 tablespoon of soy sauce in a large skillet over medium heat. Add 8 ounces of tempeh, cubed, and cook, stirring frequently, until golden brown and crispy (about 5-7 minutes). Sprinkle with chili powder to taste. Remove from skillet and drain on paper towels.
  2. **Cook Noodles:** Bring a large pot of salted water to a boil. Add 8 ounces of noodles (your choice!) and cook according to package directions until al dente. Drain, rinse under cold water, and drain again.
  3. **Prepare Peanut Sauce:** In a small bowl, whisk together 1/4 cup peanut butter, 2 tablespoons lime juice, 1 tablespoon sugar, 1/4 teaspoon red pepper flakes, 2 tablespoons soy sauce, and 2 tablespoons of water until smooth. Adjust to taste.
  4. **Assemble Salad:** In a large bowl, combine the cooked noodles, 1 cup bean sprouts (optional), the crispy tempeh, 2 chopped scallions, 1/4 cup chopped cilantro, and 1/4 cup chopped peanuts.
  5. **Dress & Serve:** Pour the peanut sauce over the salad and toss gently to combine. Serve immediately at room temperature. Leftovers are delicious!
  6. **Optional additions:** Add 1/2 cup chopped cucumber or 1/2 cup shredded carrots for extra crunch and flavor.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

33g

Fat

17g

Carbs

14g