18 April 2022

Spicy Peanut Tempeh Noodles


A delicious spicy peanut sauce tossed through hand-cut-style noodles with tempeh & veggies, drizzled with chili oil. They're savoury & spicy, nutty, a little sweet and smoky and with a burst of freshness from the ginger.


The lovely people over at Club Cultured sent me some of their tempeh to cook with, I've known them for a few years now and their tempeh is some of the best. Tempeh is a fermented product made from whole soy beans - it's a great source of nutrients and is slightly sour in flavour as well as nutty and a little creamy too. It has a chewy texture and works wonderfully in this dish.
 

The sauce is made from peanut butter, chili oil, Chinese black vinegar, soy sauce and aromatics, it's spicy, creamy and a little smoky too and works perfectly with the hand-cut-style noodles and tempeh. 


If you make any of my recipes, do snap a pic and share with me @euphoricvegan and check out my account for a step-by-step reel of this recipe.


Spicy Peanut Tempeh Noodles | Serves: 4 | Time: 20 mins

You'll need

  • Chopping board
  • Knife
  • Measuring cups & spoons
  • Wok
  • Spatula
  • Saucepan
  • Colander
  • 2x small mixing bowls

Ingredients

Tempeh:
  • 1 block tempeh
  • Sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp black vinegar
  • 1 tsp Chinese 5 spice
Veg & Noodles:
  • Sesame oil
  • 1/4 Chinese cabbage
  • 1 cup beansprouts
  • 1 large carrot
  • 200g hand-cut dried noodles
Sauce:
  • 3 tbsp soy sauce
  • 2 tbsp black vinegar
  • 2 tbsp crunchy peanut butter
  • 1 tbsp brown sugar
  • 1 tbsp Chinese chili oil
  • 2-inch piece ginger, minced
  • 1 clove garlic, minced
  • 1 tsp Chinese 5 spice
  • 1/2 tsp Szechuan pepper
Garnish:
  • 2 spring onions, sliced
  • Sesame seeds
  • Chili oil

Method

  1. Chop the tempeh into cubes and mix together the soy sauce, vinegar and 5 spice in a bowl. Heat the wok, add a splash of sesame oil and cook the tempeh until it's browned on all sides. Remove from the wok and place to one side. 
  2. Meanwhile, bring a pan of water to the boil. Then chop the veg and mix together the sauce ingredients in a bowl. 
  3. Add a splash of sesame oil to the wok and cook the veg. Add the noodles to the pan and cook until al dente, then drain and rinse. 
  4. Add the noodles to the pan along with the sauce, mix together and then stir in the tempeh. 
  5. Serve up and garnish with spring onions, sesame seeds and chili oil and enjoy!
Cassidy xx