Tempeh Peanut Noodles

Serving size:


    • 8 oz
    • tempeh, chopped
    • 4 T
    • lime juice, divided use
    • zest of one lime
    • 1⁄2 c
    • finely chopped green onion, divided use
    • 1 1⁄2 t
    • minced garlic, divided use
    • 2 t
    • minced fresh ginger
    • 2 t
    • peanut or canola oil
    • 2 T
    • chunky natural peanut butter
    • 2 1⁄2 T
    • coconut milk
    • 1⁄2 t
    • brown sugar
    • 1⁄2 t
    • crushed red pepper flakes or to taste
    • 1⁄4 t
    • cayenne pepper, or to taste
    • 2 T
    • hot water (3-tablespoons if needed)
    • 1⁄2 c
    • vegetable broth
    • 4 oz
    • rice noodles, soaked per package directions
    • cilantro sprigs and lime wedges for serving
30 minutes
Ready in
30 minutes


This tempeh dish will make your mouth water!

Recipe adapted from Vegetarian Times Low-Fat & Fast Asian ©1997


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.