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Spicy Tempeh and Rice Noodle Salad

A vibrant and flavorful salad combining earthy tempeh with fresh vegetables and a delightful heat from sriracha, perfect for a light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Asian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Noodles and Tempeh
  • 200 g rice noodles Use thin rice noodles for best texture.
  • 150 g tempeh, sliced Tempeh can be substituted with tofu or chickpeas.
Marinade
  • 2 tablespoons soy sauce For gluten-free, use tamari.
  • 1 tablespoon maple syrup Maple syrup adds sweetness.
  • 1 tablespoon sriracha Adjust for spice preference.
  • 1 tablespoon sesame oil Use for cooking tempeh.
Vegetables and Garnish
  • 1 piece red bell pepper, thinly sliced Add color and crunch.
  • 1 piece cucumber, thinly sliced Provides a refreshing taste.
  • 2 stalks green onions, chopped Adds flavor.
  • Fresh cilantro, for garnish Optional garnish.
  • Lime wedges, for serving Enhances flavors.

Method
 

Preparation
  1. Cook the rice noodles according to package instructions, then rinse under cold water and drain.
  2. In a bowl, mix soy sauce, maple syrup, and sriracha to create a marinade.
  3. Toss the sliced tempeh in the marinade and let it sit for 10 minutes.
Cooking
  1. Heat sesame oil in a pan over medium heat and cook the marinated tempeh until golden brown on both sides.
Assembly
  1. In a large bowl, combine the cooked rice noodles, bell pepper, cucumber, and green onions.
  2. Add the cooked tempeh and mix well.
  3. Serve with fresh cilantro and lime wedges.

Notes

Store in an airtight container in the fridge for up to 3 days. For best results, keep the tempeh separate from the salad until ready to serve.
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