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Tempeh Peanut Noodles

Prep time
30 mins
Recipe adapted from Vegetarian Times Low-Fat & Fast Asian ©1997


This tempeh dish will make your mouth water!


8 oztempeh, chopped
4 Tlime juice, divided use
  zest of one lime
1⁄2 cfinely chopped green onion, divided use
1 1⁄2 tminced garlic, divided use
2 tminced fresh ginger
2 tpeanut or canola oil
2 Tchunky natural peanut butter
2 1⁄2 Tcoconut milk
1⁄2 tbrown sugar
1⁄2 tcrushed red pepper flakes or to taste
1⁄4 tcayenne pepper, or to taste
1⁄2 cvegetable broth
4 ozrice noodles, soaked per package directions
  cilantro sprigs and lime wedges for serving
2 Thot water (3-tablespoons if needed)


Combine in a large bowl the tempeh, 1-tablespoon lime juice, lime zest, 5-tablespoons green onion, 1-teaspoon garlic, ginger, and 1-teaspoon peanut oil. Toss together thoroughly and set aside to marinate about 15 minutes. While the tempeh is marinating, combine in a small bowl: 3-tablespoons lime juice, peanut butter, coconut milk, brown sugar, 3 tablespoons green onion, red pepper flakes, cayenne if using, and hot water; whisk until smooth and set aside. Remove tempeh from marinade and discard marinade. Heat a wok or large skillet over medium high heat and add remaining teaspoon of oil. Add tempeh and stir-fry about 5 minutes, then add broth, reduce heat, and simmer, partially covered, for about 10 minutes. Stir in peanut sauce, and then gently fold in softened noodles until well mixed. Garnish with cilantro sprigs and lime wedges if desired.


Make this more or less spicy, according to your taste. Serve with stir-fried sesame spinach or broccoli.