Print

Tempeh Noodle Salad

How to make a tempeh noodle salad with lime, ginger and sesame dressing
Print Recipe

★★★★★

5 from 1 review

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.

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

  1. Mix all of the salad dressing ingredients together in the bottom of a large bowl.
  2. Dice up the vegetables and mix with the salad dressing to marinate.
  3. Cook the rice noodles according to the package. When they are done, rinse with cold water. 
  4. 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.
  5. Chop the tempeh into strips or bite-sized cubes. Fry on medium heat until warmed through and browning.
  6. 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/