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Spicy peanut tempeh noodles in white bowls with scallions and sesame seeds.

Spicy Peanut Tempeh Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alexandra Shytsman
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Description

These vegan tempeh noodles with spicy peanut sauce are chewy, savory, and rich.


Ingredients

Scale
  • One 8-ounce package tempeh
  • 1 tablespoon neutral oil, like avocado or refined coconut
  • 1 red or green bell pepper, cut into thin strips
  • 3 cups (about 1/4 medium head) sliced napa cabbage* (see note below)
  • 2 medium garlic cloves, minced
  • 1-inch piece of ginger, peeled and minced (about 1 tablespoon)
  • 1/4 cup natural peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon gochujang*
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice (lemon also works)
  • One 16-ounce package fresh udon noodles*
  • Scallions and sesame seeds, for serving

Instructions

  1. Using your hands, crumble the tempeh into chickpea-sized bits. Place in a large high-sided skillet and add 1/2 cup water. Bring to a simmer over medium heat and cook until all the water has evaporated, about 10 minutes.
  2. Meanwhile, bring a large pot of water to a boil for the noodles.
  3. To the skillet, add 1 tablespoon avocado oil and the peppers, raise the heat to medium-high, and cook until the peppers are just starting to soften, about 3 minutes. Then add the cabbage with a pinch of salt, and cook until everything is nicely browned, 8 to 10 minutes more. (It may seem like a lot of cabbage at first, but it will cook down considerably.) For proper browning, resist the urge to stir the mixture more than 2-3 times.
  4. Meanwhile, in a medium bowl, combine the garlic and ginger with 1/4 cup peanut butter, 2 tablespoons soy sauce, and 1 tablespoon each of gochujang, sesame oil, and lime juice. Stir into a paste.
  5. Cook the noodles according to package directions. Reserve 1/3 cup of the starchy cooking water, then drain the noodles.
  6. Whisk the reserved water into the peanut mixture until smooth.
  7. Add the hot noodles to the skillet with the vegetables, along with the sauce, and toss with tongs to coat.
  8. Garnish with scallions and sesame seeds. Serve immediately.

Notes

  • Napa cabbage has thinner leaves and a milder flavor than European green cabbage. You can sub it with bok choy or curly kale.
  • Gochujang is a Korean fermented chili paste. You can sub with Sriracha or harissa.
  • Can’t find fresh udon? Sub with fresh ramen or pad see ew noodles. If using dried Asian noodles, use 8 ounces instead of a pound.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 475
  • Fat: 22.1 g
  • Carbohydrates: 52.4 g
  • Fiber: 3.5 g
  • Protein: 17.2 g