There’s something so comforting about a noodle bowl.
It’s warm, cozy, and packed with flavor.
This version uses pan-crisped tempeh and a creamy, zingy ginger peanut sauce that’s just chef’s kiss.
You can prep it ahead, mix and match veggies, and it holds up great for lunch the next day. Let’s dive in.
What You’ll Need
For the Tempeh:
- 1 (8 oz) block tempeh, cut into bite-sized cubes
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp avocado oil (or olive oil)
For the Ginger Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 1 garlic clove, minced
- 2–3 tbsp warm water (to thin the sauce)
For the Noodle Bowl:
- 8 oz brown rice noodles (or your favorite noodles)
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 small cucumber, thinly sliced
- 1/4 cup chopped peanuts
- Fresh cilantro, chopped
- Lime wedges for serving
Ingredient
Why I Love This Recipe
This is one of those meals I come back to again and again. It’s super satisfying, full of textures, and it keeps me full for hours.
I first made this after trying a similar bowl at a local café and couldn’t believe how easy it was to recreate at home.
Here’s why I love it:
- The tempeh is crispy and flavorful, not bland at all.
- That peanut sauce? I could eat it by the spoonful.
- It’s fresh, fast, and flexible.
- You can make it with any veggies you’ve got.
Servings & Time
Serves: 4
Cook Time: 30 minutes
Why This Recipe Works (Quick Science)
- Tempeh gets its crispy edges when pan-fried with a little oil, soaking up the soy-maple glaze.
- Peanut butter and soy sauce emulsify into a creamy, umami-packed sauce.
- Fresh veggies balance the richness with crunch and color.
- Rice noodles are light and perfect for soaking up all that saucy goodness.
Meal Plan Ideas
- Lunches for the week: Double the batch and keep veggies/sauce separate until serving.
- Meatless Monday dinner.
- Wrap leftovers in rice paper for a next-day spring roll situation.
Common Mistakes
- Not steaming the tempeh first if it tastes too bitter to you. A quick steam helps!
- Overcooking the noodles — they get mushy fast. Check early.
- Adding sauce while noodles are too hot — it can separate. Let them cool a bit first.
What to Serve With
- A light miso soup
- Edamame with sea salt
- Fresh mango slices for dessert
- Jasmine tea or sparkling water with lime
FAQ
Can I use tofu instead of tempeh?
Yes! Press and cube tofu, then pan-fry just like the tempeh.
Can I make the sauce ahead?
Absolutely. It keeps for up to 5 days in the fridge.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari and you’re good to go.
Pro Tips
- Crisp the tempeh in a hot pan for max texture.
- Taste the sauce and adjust—some like more ginger, others less.
- Rinse rice noodles in cold water to stop cooking instantly.
- Keep veggies raw for crunch and color.
- Prep the components separately for easy assembling through the week.
Tools You’ll Need
- Cutting board & knife
- Frying pan
- Tongs or spatula
- Mixing bowls
- Whisk
- Saucepan (for noodles)
- Grater (for ginger)
Substitutions and Variations
- Tempeh → tofu, chickpeas, or grilled chicken
- Peanut butter → almond butter or sunflower seed butter
- Rice noodles → soba or spaghetti
- Veggies → anything crunchy: bell peppers, radish, snap peas
Make-Ahead Tip
- Cook the tempeh and sauce up to 3 days ahead
- Slice the veggies the night before and store in containers
- Cook noodles fresh for best texture
Instructions
1. Marinate the Tempeh
In a bowl, toss tempeh cubes with 2 tbsp soy sauce and 1 tbsp maple syrup. Let it soak for 10 minutes.
2. Cook the Tempeh
Heat 1 tbsp avocado oil in a pan over medium heat. Add tempeh and cook until golden and crispy on all sides, about 8–10 minutes.
3. Make the Peanut Sauce
In a bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and 2 tbsp warm water. Add more water if it’s too thick.
4. Cook the Noodles
Boil noodles according to package directions. Drain and rinse under cold water.
5. Prep the Veggies
Slice the cucumber thinly, and shred the carrots and cabbage if not already done.
6. Assemble the Bowls
Divide noodles into bowls. Top with tempeh, veggies, and drizzle with peanut sauce. Finish with chopped peanuts, cilantro, and lime.
Leftovers and Storage
Store everything separately in airtight containers. Noodles can clump, so toss with a little oil.
Reheat tempeh in a pan for best texture. Sauce may thicken—just stir in a splash of warm water.
Wrap-Up
These bowls are fresh, satisfying, and so easy to make your own. I hope you give them a try—and when you do, drop a comment below and let me know how they turned out or ask me anything!