Vietnamese Noodles with Tempeh and Peanuts Recipe

Name: Vietnamese Noodles with Tempeh and Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) package tempeh; 2 tablespoons cold-pressed canola oil; 1/4 cup soy sauce (for Vegan Fish Sauce see Notes); 3 tablespoons rice vinegar; 1 1/2 tablespoons sugar or a natural sweetener; 1 tablespoon hoisin sauce; 2 teaspoons hot chile oil; 8 ounces rice noodles or linguine; 1 carrot, shredded; 1 bunch scallions, minced; 2 tablespoons minced fresh cilantro; 1/2 cup crushed dry-roasted peanuts

Servings: persons

1 (8-ounce) package tempeh
2 tablespoons cold-pressed canola oil
1/4 cup soy sauce (for Vegan Fish Sauce see Notes)
3 tablespoons rice vinegar
1 1/2 tablespoons sugar or a natural sweetener
1 tablespoon hoisin sauce
2 teaspoons hot chile oil
8 ounces rice noodles or linguine
1 carrot, shredded
1 bunch scallions, minced
2 tablespoons minced fresh cilantro
1/2 cup crushed dry-roasted peanuts

1
Poach the tempeh in simmering water for 30 minutes.
2
Drain and cut into 1/2-inch strips.
3
Heat the oil in a large skillet or wok over medium-high heat.
4
Add the tempeh and cook until browned, about 10 minutes.
5
Transfer to a large bowl.
6
In a small bowl, combine the soy sauce, vinegar, sugar, hoisin sauce, and chile oil.
7
Pour the mixture onto the tempeh and set aside.
8
Cook the noodles according to package directions.
9
About 3 minutes before the noodles are done, add the carrots to the pot and finish cooking.
10
Drain the noodles and carrots well, and add to the tempeh mixture.
11
Add the scallions, cilantro, and peanuts, tossing gently to combine.
12
Taste and adjust seasoning, adding more chile oil if desired.
13
Serve warm or at room temperature.

445

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

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 12 ingredients. The key ingredients include: 1 (8-ounce) package tempeh, 2 tablespoons cold-pressed canola oil, 1/4 cup soy sauce (for Vegan Fish Sauce see Notes), 3 tablespoons rice vinegar, and more.

Yes, Vietnamese Noodles with Tempeh and Peanuts 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!

Vietnamese Noodles with Tempeh and Peanuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions