Tempeh Noodle Salad
This Asian-inspired salad is a fresh and healthy meal. The recipe is easy to adjust to whatever vegetables you have in your fridge. Use tempeh, tofu, or peanuts for a delicious and filling meal. See the section above for more suggestions on how to adjust the recipe to suit your taste buds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
- Category: Salad
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Dressing
- 2 Tbsp rice vinegar
- Juice and zest of 2 limes
- 2 Tbsp toasted sesame oil
- 2 Tbsp vegetable oil
- 1 tsp grated fresh ginger
- 1 tsp soy sauce
- 1–2 tsp sriracha
- 3/4 tsp salt, to taste
Salad
- 1 small package of rice noodles (about 300 g)
- 1 colored pepper, diced
- 1 cucumber, diced
- 1 package of tempeh
- Cilantro leaves and toasted sesame seed
Instructions
- Mix all of the salad dressing ingredients together in the bottom of a large bowl.
- Dice up the vegetables and mix with the salad dressing to marinate.
- Cook the rice noodles according to the package. When they are done, rinse with cold water.
- 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.
- Chop the tempeh into strips or bite-sized cubes. Fry on medium heat until warmed through and browning.
- Add the tempeh to the salad and serve immediately with a pinch of cilantro and sesame seeds.
Keywords: vegan, vegetarian, gluten free, soy-free, nut free, dairy free, egg free, spring, summer, picnic, barbecue, potluck, 30 minutes or less
Find it online: https://www.fermentingforfoodies.com/tempeh-noodle-salad/