Name: Tempeh Noodle Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4-6
Cuisine: Asian
Ingredients: 2 tbsp rice vinegar; Juice and zest of 2 limes; 1 tsp fresh ginger (grated); 2 tbsp toasted sesame oil; 2 tbsp vegetable oil; 1-2 tsp sriracha; 3/4 tsp salt; 1 package of rice noodles (454 g); 2 cups of diced vegetables (coloured peppers, carrots, cucumber, sweet peas); Tempeh (about 454g); Cilantro leaves and toasted sesame seed

I love dinner-sized salads. Not only are they quick to put together, they are healthy and delicious. This Asian inspired tempeh noodle salad is fresh and fun with a flavour that combines limes, ginger, toasted sesame seeds and sriracha. This 30-minute recipe is the perfect for picnics, barbecues, busy weeknights and easy weekends.

Switch up the recipe

Tempeh noodle salad is a great base recipe for all-sorts of different Asian-inspired salads.

Noodles: Switch out the rice noodles for buckwheat soba or edamame noodles.
Vegetables: Use any fresh vegetables that you have in your kitchen. Add micro greens like radish sprouts or sunflower seed sprouts. Personally, I like to up my selenium intake with a 1/4 cup of soaked wakame.
Protein: Throw in tofu, cooked chicken or roasted peanuts.

Tempeh Noodle Salad

DIY sunflower seed tempeh, soy-free and delicious

This pan-Asian inspired salad is a fresh and tasty meal. The recipe is easy to adjust to whatever vegetables you have in your fridge. Use tempeh, tofu or chicken for a delicious and filling meal.

Author: Emillie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4-6 1x
Category: Salad
Cuisine: Asian

Scale

Ingredients

Dressing

2 tbsp rice vinegar
Juice and zest of 2 limes
1 tsp fresh ginger (grated)
2 tbsp toasted sesame oil
2 tbsp vegetable oil
1–2 tsp sriracha
3/4 tsp salt

Salad

1 package of rice noodles (454 g)
2 cups of diced vegetables (coloured peppers, carrots, cucumber, sweet peas)
Tempeh (about 454g)
Cilantro leaves and toasted sesame seed

Instructions

Mix all of the salad dressing ingredients together.
Dice up the vegetables and mix with the salad dressing to marinate.
Cook the rice noodles, and rinse with cold water. Drain the rice noodles and mix with the rest of the salad.
Taste the salad and adjust the salt, vinegar and sriracha as needed. The salad can be plated before you even start to cook the tempeh.
Dice up tempeh and saute on medium heat.
Serve the cold salad with warm tempeh. Finish by topping it with cilantro and sesame seeds.

Notes

I wrote this recipe to feature homemade tempeh (white bean in the photo at the top and sunflower seed tempeh in the photo below). However, you can replace the tempeh with cubed tofu or cooked chicken breast. Just sprinkle them with a little soy sauce before cooking as they aren’t as flavourful as tempeh.
SUBSTITUTIONS If you don’t have all the specialty ingredients in your larder, feel free to replace them with something similar. For example: cider vinegar for rice vinegar, vegetable oil for sesame oil, hot sauce for sriracha.

Keywords: vegan, vegetarian, gluten free, keto, summer