Cold Noodles with Tempeh Recipe

Name: Cold Noodles with Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. vegetable oil; 1 Tbs. soy sauce or tamari; 8-oz. pkg. tempeh; chili powder; 8 oz. soba or udon noodles or linguine; ⅓ cup natural-style or reduced-fat peanut butter; 2 Tbs. fresh lime juice; 2 Tbs. light brown sugar or Sucanat; 1/4 tsp. red pepper flakes; 2 Tbs. soy sauce or tamari; 1/4 cup hot water; 8 oz. fresh mung bean sprouts; 3 scallions (white and pale green parts), thinly sliced; 1/4 cup chopped fresh cilantro or parsley; 2 to 3 Tbs. finely chopped peanuts, optional

Servings: persons

1 Tbs. vegetable oil
1 Tbs. soy sauce or tamari
8-oz. pkg. tempeh
chili powder
8 oz. soba or udon noodles or linguine
⅓ cup natural-style or reduced-fat peanut butter
2 Tbs. fresh lime juice
2 Tbs. light brown sugar or Sucanat
1/4 tsp. red pepper flakes
2 Tbs. soy sauce or tamari
1/4 cup hot water
8 oz. fresh mung bean sprouts
3 scallions (white and pale green parts), thinly sliced
1/4 cup chopped fresh cilantro or parsley
2 to 3 Tbs. finely chopped peanuts, optional

1
Make croutons: In large skillet, heat oil and 1 Tbs.
2
soy sauce over medium heat.
3
Break tempeh into cubes and add to skillet.
4
Cook, stirring often, until nicely browned and crisp.
5
Sprinkle lightly with chili powder and remove pan from heat.
6
Bring large pot of lightly salted water to a boil.
7
Add noodles, stirring to prevent sticking.
8
Cook according to package directions, until al dente.
9
Meanwhile, in small bowl, whisk together peanut butter, lime juice, sugar, pepper flakes, 2 Tbs.
10
soy sauce or tamari and water.
11
Set aside.
12
Drain noodles, rinse under cold running water and drain again.
13
In large serving bowl, combine noodles, bean sprouts, tempeh, scallions, cilantro and peanuts if using.
14
Whisk dressing and pour over salad; toss to coat.
15
Serve at room temperature.

1081

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbs. vegetable oil, 1 Tbs. soy sauce or tamari, 8-oz. pkg. tempeh, chili powder, and more.

Yes, Cold Noodles with Tempeh falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Noodles with Tempeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions