Refreshing Spicy Tempeh Noodle Salad for Hot Days
Too hot to turn on the oven? This spicy tempeh noodle salad is your new summer favorite. It is light, bright, and incredibly satisfying. You will love how the cool noodles balance the warm, crispy tempeh.
Why This Recipe Is a Winner
This dish is a total winner for busy summer nights. It delivers big, bold flavors with very little effort. You get protein-packed tempeh and crunchy vegetables in every bite. It is the perfect choice for a healthy reset when you want to feel energized.
Simple Cooking Steps
Preparing this meal is a breeze for any home cook. You simply boil the noodles and whisk a quick dressing. The tempeh fries up until golden in just a few minutes. Even if you are new to plant-based cooking, you can do this with ease.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh produce makes the flavors truly pop.
- 225g tempeh, cut into 1cm cubes
- 200g rice vermicelli noodles
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon vegetable oil
- 1 large carrot, shredded
- 1 English cucumber, julienned
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh mint leaves, torn
- 0.25 cup roasted peanuts, crushed
- 3 tablespoons fresh lime juice
- 2 tablespoons vegan fish sauce or light soy sauce
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 bird’s eye chili, finely sliced
Step-by-Step
- Whisk lime juice, vegan fish sauce, brown sugar, minced garlic, and sliced chili in a small bowl to create the dressing; set aside.
- Toss tempeh cubes with soy sauce and sriracha in a bowl and marinate for 10 minutes.
- Prepare rice vermicelli according to package instructions, drain, and rinse under cold water to stop the cooking process.
- Heat vegetable oil in a non-stick skillet over medium-high heat and fry tempeh until golden and crispy on all sides, approximately 6-8 minutes.
- In a large mixing bowl, combine the chilled noodles, shredded carrots, julienned cucumber, cilantro, and mint.
- Add the warm fried tempeh to the noodle mixture and pour the dressing over the ingredients.
- Toss thoroughly to ensure even coating of the dressing across the salad.
- Divide into bowls and garnish with crushed roasted peanuts immediately before serving.
Best Ways to Enjoy It
Serve this salad in wide, shallow bowls to show off the colors. Garnish with a generous handful of crushed peanuts for extra crunch. It makes a refreshing outdoor lunch on a sunny day. Pair it with a cold glass of sparkling lime water for a treat.
How to Store Leftovers
Keep your leftovers in an airtight container in the fridge. They will stay fresh for up to two days. The noodles tend to soak up the dressing as they sit. Simply add a squeeze of fresh lime to brighten it back up. Enjoy it cold straight from the refrigerator for a quick meal.
Pro Tips
- Don’t skip the fresh mint for a cooling finish.
- Press your tempeh dry before marinating for maximum crispiness.
- Use a non-stick skillet to prevent the tempeh from sticking.
- Rinse noodles in cold water immediately after boiling.
- For a summer BBQ, double the batch for a crowd.
- Slice your vegetables thinly for the best texture in every forkful.
Ways to Switch It Up
- Swap the rice noodles for zucchini noodles for a lighter twist.
- In summer, add sliced bell peppers for extra crunch and color.
- Use tamari instead of soy sauce for a gluten-free version.
- Replace brown sugar with maple syrup for a milder sweetness.
Common Questions
Can I make this salad ahead of time?
Yes, you can prep the components in advance. Keep the dressing and peanuts separate until you are ready to serve. This keeps the vegetables and nuts perfectly crunchy.
How spicy is this recipe?
The heat comes from the bird’s eye chili and sriracha. You can easily adjust the amount to suit your taste. Remove the chili seeds for a much milder flavor profile.
I hope this vibrant salad brings a little sunshine to your kitchen. It is so fresh and easy to pull together. Happy cooking!
— Clara
Ingredients
Method
- Whisk lime juice, vegan fish sauce, brown sugar, minced garlic, and sliced chili in a small bowl to create the dressing; set aside.
- Toss tempeh cubes with soy sauce and sriracha in a bowl and marinate for 10 minutes.
- Prepare rice vermicelli according to package instructions, drain, and rinse under cold water to stop the cooking process.
- Heat vegetable oil in a non-stick skillet over medium-high heat and fry tempeh until golden and crispy on all sides, approximately 6-8 minutes.
- In a large mixing bowl, combine the chilled noodles, shredded carrots, julienned cucumber, cilantro, and mint.
- Add the warm fried tempeh to the noodle mixture and pour the dressing over the ingredients.
- Toss thoroughly to ensure even coating of the dressing across the salad.
- Divide into bowls and garnish with crushed roasted peanuts immediately before serving.
