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A vibrant bowl of Spicy Tempeh and Rice Noodle Salad with fresh herbs and crushed peanuts.

Spicy Tempeh and Rice Noodle Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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.