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 knife-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
- 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.
- Meanwhile, bring a pan of water to the boil. Then chop the veg and mix together the sauce ingredients in a bowl.
- 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.
- Add the noodles to the pan along with the sauce, mix together and then stir in the tempeh.
- Serve up and garnish with spring onions, sesame seeds and chili oil and enjoy!
Cassidy xx
