Southeast Asian Cold Noodles with Tempeh Recipe

Name: Southeast Asian Cold Noodles with Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces udon or other Asian noodles of your choice; One 12-ounce package tempeh; 1 tablespoon light olive oil; 1 tablespoon reduced-sodium soy sauce; Chili powder; 2 cups small broccoli florets; 6 large baby carrots, quartered lengthwise; 3 scallions, green parts only, sliced; 1/4 cup chopped fresh cilantro or parsley; 1/4 cup crushed peanuts, optional; 1/2 cup Thai peanut satay sauce; 2 tablespoons lime juice, or to taste

Servings: persons

8 ounces udon or other Asian noodles of your choice
One 12-ounce package tempeh
1 tablespoon light olive oil
1 tablespoon reduced-sodium soy sauce
Chili powder
2 cups small broccoli florets
6 large baby carrots, quartered lengthwise
3 scallions, green parts only, sliced
1/4 cup chopped fresh cilantro or parsley
1/4 cup crushed peanuts, optional
1/2 cup Thai peanut satay sauce
2 tablespoons lime juice, or to taste

1
Cook the noodles in plenty of rapidly simmering water until al dente.
2
Drain and rinse under cool water, then drain well again.
3
Cut the tempeh into 1/2-inch dice.
4
Slowly heat the oil and soy sauce together in a wide skillet.
5
Add the tempeh and saute over medium heat, stirring frequently, until nicely browned and crisp.
6
Sprinkle lightly with chili powder to taste and remove from the heat.
7
Meanwhile, steam the broccoli and carrots in a large saucepan with about 1/2 inch of water until just tender-crisp, about 3 minutes.
8
Drain and rinse under cool water, then drain well again.
9
Combine the noodles, broccoli, and carrots in a serving bowl.
10
Add the tempeh, scallions, cilantro, and optional peanuts.
11
Pour in the satay sauce and lime juice, toss well, and serve.
12
I like this served side by side with a simple, refreshing salad such as Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
13
Store-bought vegan spring rolls or dumplings are a fun way to round out the meal.
14
An interesting companion dish is Bell Pepper and Bok Choy Stir-Fry (page 204).
15
Add a platter of grape or cherry tomatoes and sliced cucumbers.
16
Calories: 375
17
Total Fat: 14g
18
Protein: 20g
19
Carbohydrates: 42g
20
Fiber: 4g
21
Sodium: 240mg

575

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 ounces udon or other Asian noodles of your choice, One 12-ounce package tempeh, 1 tablespoon light olive oil, 1 tablespoon reduced-sodium soy sauce, and more.

Yes, Southeast Asian 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!

Southeast Asian Cold Noodles with Tempeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions