Tempeh and Rice Noodle Salad - Bravabod
Recipes

Tempeh and Rice Noodle Salad

Valentina

  • Difficulty Intermediate Difficulty
  • Time 30" min plus marinating

Vietnamese-inspired noodle salad with twirly noodles, crunchy raw veggies, herbs, and umami tamarind tempeh with a simple sesame-lime vinaigrette. Filling, plant-based, and delicious.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    For the Tempeh
  • 8 ounces tempeh
  • 1 garlic clove, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon + 3/4 teaspoon low-sodium tamari
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon coconut sugar
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon tamarind paste (Note 1)
  • red chili flakes, to taste For the Bowls
  • 3 ounces dry rice stick noodles
  • cucumber, diced
  • lettuce (optional)
  • shredded carrot
  • beansprouts
  • peanuts
  • cilantro, basil, and mint
  • tamari or Sesame Lime Vinaigrette, for drizzling

Instructions
  1. Step 1: Stir together the Sesame Lime Vinaigrette, if using. Refrigerate.
  2. Step 2: To help remove bitterness from the tempeh, place a steamer basket in a large pot filled with 1 inch of water. Bring the water to a low boil and add the tempeh. Steam the tempeh for 6 to 8 minutes. Rinse and pat the tempeh dry. Dice the tempeh into small, bite-sized pieces.
  3. Step 3: Mix together all of the tempeh ingredients, except the basil, in a bowl. Coat the tempeh pieces entirely in the marinade and refrigerate in an airtight container for 20 minutes up to overnight.
  4. Step 4: Heat a frying pan over medium-high heat and add the tempeh (with marinade). Cook, stirring often until browned, about 2 to 3 minutes. Add the basil and stir together until wilted. Transfer the tempeh to a bowl.
  5. Step 5: Cook the noodles until soft and pliable, according to package directions. Drain and rinse with cold water (toss with a little sesame oil to help prevent sticking, if needed).
  6. Serve: Prepare each bowl with noodles, warm tempeh, cucumbers, carrots, beansprouts, lettuce, herbs, and nuts (or whatever chopped veggies you have). Drizzle with vinaigrette or tamari.

Recipe Notes

Note 1: Can't find tamarind paste? Try substituting with an equal amount of pomegranate molasses or use 1 teaspoon of lime juice combined with 1/2 teaspoon of tomato paste.

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Tempeh and Rice Noodle Salad

PT30M 8 ounces tempeh 1 garlic clove, chopped 2 tablespoons fresh basil, chopped 1 tablespoon + 3/4 teaspoon low-sodium tamari 1 tablespoon rice vinegar 1/2 tablespoon coconut sugar 1/2 tablespoon olive oil 1/2 tablespoon tamarind paste (Note 1) red chili flakes, to taste 3 ounces dry rice stick noodles cucumber, diced lettuce (optional) shredded carrot beansprouts peanuts cilantro, basil, and mint tamari or Sesame Lime Vinaigrette, for drizzling Gluten Free Vegan 2 Servings Ingredients:

2 Servings

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Takes 1 min