This delectable dish of cold peanut tempeh noodles is an amalgam of Indonesian and Thai-influenced ingredients and seasonings. Embellished with broccoli and baby carrots, it’s a perfect weeknight meal for tempeh fans.
A high-protein soy food, tempeh has a chewier texture and a flavor with a unique character all its own. It may be an acquired taste, but for those who have acquired it, tempeh is a terrific sources of plant-based protein.
Why this recipe is easy: Save some steps and ingredients by using a good-quality bottled peanut satay sauce. This kind of Thai-influenced sauce is available in the Asian foods section of well-stocked supermarkets as well as natural foods stores. That said, if you’re a DIY kind of person, feel free to make our Coconut Peanut Sauce.
What to serve with peanut tempeh noodles: A simple green salad or slaw is enough to complete the meal. Try Mixed Greens Salad with Cucumber, Radishes, and Herbs or Easy Cabbage and Corn Slaw with Fresh Dill.
Get to know tempeh
A staple soyfood that originated in Indonesia, tempeh (pronounced tem-PAY) has gained popularity in western markets, much as tofu did before it. But whereas tofu is bland and soft, tempeh has a chewier texture and a flavor with a unique character all its own.
Basically, tempeh is a dense, coagulated cake (or block, if you will) made of cooked fermented soybeans. The fermentation process breaks down some of the components of soybeans to make them easier to digest. It’s high in protein and rich in B vitamins.
Look for tempeh in the refrigerator section of natural food stores and in well-stocked supermarkets, where you’ll find it shelved near tofu and plant-based meat alternatives. Find out lots more in our Guide to Tempeh with Tips, Ideas & Recipes.
Recipe is adapted from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
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- 8 ounces udon noodles, Chinese wheat noodles, or linguine
- 4 cups small broccoli florets
- 1 cup baby carrots, quartered lengthwise
- 8-ounce package tempeh, any variety
- 1 tablespoon neutral vegetable oil
- 1 tablespoon soy sauce or tamari
- 3 scallions, thinly sliced
- 1/4 cup fresh cilantro leaves, or more, to taste
- 3/4 cup bottled Thai peanut satay sauce, more or less as needed
- 2 tablespoons lime juice, or to taste
- Sriracha or other hot sauce, to taste
- 1/2 cup roasted unsalted peanuts for serving, or more, as needed
- Cook the noodles according to package directions until al dente. Drain and rinse under cool water, then drain well again.
- Meanwhile, steam the broccoli and carrots in a skillet or stir-fry pan with about 1/2 cup of water, or enough to keep the pan moist, until just tender-crisp. Drain and rinse under cool water, then drain well again.
- Cut the tempeh into 1/2-inch dice. Slowly heat the oil and soy sauce together in the same pan used for the broccoli and carrot. Add the tempeh dice and sauté over medium-high heat, stirring frequently, until nicely browned.
- Combine the noodles, broccoli, and carrots in a serving container. Add the tempeh, scallions, and cilantro.
- Pour the peanut satay sauce and lime juice over the noodles and toss together gently to combine.
- Serve at once at room temperature, or cover and refrigerate until needed. Pass the sriracha and peanuts around for embellishing individual servings.
See more delectable pasta and noodle recipes.