This Spicy Tempeh and Rice Noodle Salad Is Your New Summer Obsession

Summer is finally here. You want something fresh. You need something filling. It’s too hot to spend hours by a stove. This Spicy Tempeh and Rice Noodle Salad hits every single note.

It is bright, zesty, and seriously addictive. This dish brings the heat without weighing you down. Get ready for your new favorite refreshing summer meal. You will want to make this every single week.

Why This Recipe Is a Winner

This recipe is a total winner for a healthy reset. It is packed with plant-based protein. The textures are absolutely wild. You get crispy tempeh. You get silky noodles. You get crunchy peanuts.

It is a party in your mouth. Plus, it is ready in 30 minutes. This makes it perfect for those busy summer nights. Your body will thank you for these fresh ingredients. It feels like a restaurant meal at home.

Simple Method

Don’t let the big flavors fool you. This is incredibly easy to make. You just marinate and fry the tempeh. Boil the noodles quickly. Toss everything with a zesty dressing. Anyone can master this in one try. No fancy kitchen skills are required here.

Ingredients You’ll Need

Most of these are simple pantry staples or fresh garden finds.

• 225g tempeh, cut into 1cm cubes
• 200g rice vermicelli noodles
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon vegetable oil
• 1 large carrot, shredded
• 1 English cucumber, julienned
• 0.5 cup fresh cilantro, chopped
• 0.25 cup fresh mint leaves, torn
• 0.25 cup roasted peanuts, crushed
• 3 tablespoons fresh lime juice
• 2 tablespoons vegan fish sauce or light soy sauce
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 bird’s eye chili, finely sliced

Step-by-Step

1. Whisk lime juice, vegan fish sauce, brown sugar, minced garlic, and sliced chili in a small bowl to create the dressing; set aside.
2. Toss tempeh cubes with soy sauce and sriracha in a bowl and marinate for 10 minutes.
3. Prepare rice vermicelli according to package instructions, drain, and rinse under cold water to stop the cooking process.
4. Heat vegetable oil in a non-stick skillet over medium-high heat and fry tempeh until golden and crispy on all sides, approximately 6-8 minutes.
5. In a large mixing bowl, combine the chilled noodles, shredded carrots, julienned cucumber, cilantro, and mint.
6. Add the warm fried tempeh to the noodle mixture and pour the dressing over the ingredients.
7. Toss thoroughly to ensure even coating of the dressing across the salad.
8. Divide into bowls and garnish with crushed roasted peanuts immediately before serving.

Best Ways to Enjoy It

Serve this in big, shallow bowls. It looks gorgeous on the table. Add an extra squeeze of fresh lime. Pair it with a cold kombucha or iced tea. It is the ultimate meal for a balmy evening. Your guests will be asking for the recipe.

Keep It Fresh

Store the noodles and veggies separately if possible. Keep the dressing in a glass jar. This helps prevent soggy noodles. It stays fresh for two days in the fridge. This makes it a great meal prep option. Just toss everything together right before you eat.

Pro Tips

• Rinse noodles in very cold water.
• Pat the tempeh dry before marinating.
• Use a very sharp knife for julienning.
• Don’t skip the fresh mint leaves.
• Toast your peanuts for extra crunch.
• Adjust the chili for your heat preference.
• Make the dressing ahead of time.

Ways to Switch It Up

• Swap tempeh for extra-firm tofu cubes.
• Add sliced bell peppers for more color.
• Use maple syrup instead of brown sugar.
• Try cashew nuts instead of peanuts.

FAQs

Can I make this gluten-free?

Yes, just use tamari instead of soy sauce. Ensure your vegan fish sauce is certified. Rice noodles are naturally gluten-free.

Is this salad good for meal prep?

It is excellent for lunches. Keep the dressing separate until serving. The veggies stay crispy and fresh that way.

Trust me, your summer needs this bowl of goodness right now!

— Jasmine

Spicy Tempeh and Rice Noodle Salad

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 425

Ingredients Method

Ingredients

  

• 225 g tempeh , cut into 1cm cubes
• 200 g rice vermicelli noodles
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon vegetable oil
• 1 large carrot , shredded
• 1 English cucumber , julienned
• 0.5 cup fresh cilantro, chopped
• 0.25 cup fresh mint leaves, torn
• 0.25 cup roasted peanuts, crushed
• 3 tablespoons fresh lime juice
• 2 tablespoons vegan fish sauce or light soy sauce
• 1 tablespoon brown sugar
• 1 clove garlic , minced
• 1 bird 's eye chili, finely sliced

Method

 

1. Whisk lime juice, vegan fish sauce, brown sugar, minced garlic, and sliced chili in a small bowl to create the dressing; set aside.
2. Toss tempeh cubes with soy sauce and sriracha in a bowl and marinate for 10 minutes.
3. Prepare rice vermicelli according to package instructions, drain, and rinse under cold water to stop the cooking process.
4. Heat vegetable oil in a non-stick skillet over medium-high heat and fry tempeh until golden and crispy on all sides, approximately 6-8 minutes.
5. In a large mixing bowl, combine the chilled noodles, shredded carrots, julienned cucumber, cilantro, and mint.
6. Add the warm fried tempeh to the noodle mixture and pour the dressing over the ingredients.
7. Toss thoroughly to ensure even coating of the dressing across the salad.
8. Divide into bowls and garnish with crushed roasted peanuts immediately before serving.