Cold Noodles with Tempeh
Refreshing, vibrant, and loaded with plant-based goodness, these cold noodles with tempeh are the perfect balance of flavor and texture for a wholesome meal. Featuring nutty soba noodles tossed in a creamy peanut sauce infused with garlic, ginger, and a touch of chili paste, this dish is topped with crispy, soy-marinated tempeh for a protein-packed punch. Crisp julienned cucumber, carrots, and scallions add a refreshing crunch, while sesame seeds and optional cilantro lend a flavorful finishing touch. Ready in just 35 minutes, this recipe is an ideal choice for a quick lunch, light dinner, or meal prep. Perfectly chilled, it’s a delightful combination of savory, sweet, and tangy flavors that will satisfy every palate.
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Recipe Information
Ingredients
- 200 grams Tempeh
- 3 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Sesame oil
- 2 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 300 grams Soba noodles
- 1 large Cucumber, julienned
- 1 large Carrot, julienned
- 3 stalks Scallions, thinly sliced
- 2 tablespoons Sesame seeds
- 2 tablespoons Peanut butter
- 2 tablespoons Rice vinegar
- 1 teaspoon Chili paste (optional)
- 2 tablespoons Water
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Cut the tempeh into small cubes and set aside.
In a small bowl, mix 2 tablespoons of soy sauce, maple syrup, and 1 teaspoon of sesame oil for the tempeh marinade.
Toss the tempeh cubes in the marinade and let them sit for 10 minutes.
Heat a nonstick skillet over medium heat and add the marinated tempeh. Cook for 4-5 minutes on each side until golden and slightly crispy. Set aside to cool.
Bring a large pot of water to a boil. Cook the soba noodles according to package instructions, then drain and rinse thoroughly under cold water. Set aside.
In a large bowl, whisk together peanut butter, rice vinegar, the remaining 1 tablespoon of soy sauce, minced garlic, minced ginger, chili paste (if using), and 2 tablespoons of water. Adjust with additional water if needed for a smoother consistency.
Add the cooked noodles to the bowl with the sauce and toss until evenly coated.
Prepare the vegetables by julienning the cucumber and carrot, and slicing the scallions thinly. Add them to the noodles along with the tempeh.
Toss everything together gently to combine.
Transfer the cold noodle salad to serving bowls and garnish with sesame seeds and fresh cilantro if desired.
Serve immediately or refrigerate for up to 2 hours before serving for an extra refreshing dish.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
