Tempeh Noodle Bowls

This noodle bowl is one of those recipes you’ll make once—and then crave every week.

It’s creamy, crunchy, savory, and fresh all at once.

The ginger peanut sauce pulls it all together, and the golden pan-seared tempeh adds satisfying protein.

It’s perfect when you want something easy, healthy, and really tasty.

What You’ll Need

• 8 oz rice noodles
• 1 (8 oz) block tempeh, sliced into cubes
• 1 tbsp avocado oil (or any neutral oil)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cucumber, julienned or thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 1 lime, cut into wedges

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 fresh lime juice
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 2–4 tbsp warm water (to thin)

Why I Love This Recipe

This recipe came together on a busy night when I needed something fast but still wanted to feel good after eating. I had tempeh, a bag of rice noodles, and just enough veggies in the fridge. I whipped up a peanut sauce with some ginger and lime and that first bite—yep, instant comfort. It’s been a go-to ever since.

• It’s fast and only takes one pan and one pot
• The sauce is ridiculously good and easy to make
• Tempeh gives it great texture and protein
• Super easy to customize with what’s in your fridge
• Great warm or cold

Serves: 4
Total Time: 30 minutes

Recipe + Instructions

Step 1: Cook the Rice Noodles

Bring a large pot of water to a boil. Add 8 oz rice noodles and cook according to package instructions (usually about 6–8 minutes) until just tender. Drain and rinse with cold water to stop the cooking.

Step 2: Mix the Ginger Peanut Sauce

In a mixing bowl, combine:

• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced

Whisk everything until smooth. Add 2–4 tbsp warm water, one spoon at a time, until the sauce is pourable but still creamy.

Step 3: Cook the Tempeh

Heat 1 tbsp avocado oil in a pan over medium heat. Add the cubed tempeh (from 1 block, 8 oz) and cook for 6–8 minutes, flipping occasionally, until golden and crispy on all sides.

Step 4: Prep the Veggies

While the tempeh cooks, prep:

• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cucumber, julienned
• 1/4 cup chopped cilantro

Step 5: Assemble the Bowls

Divide noodles into 4 bowls. Top each with equal amounts of cooked tempeh, veggies, chopped cilantro, and peanuts. Drizzle a generous amount of the ginger peanut sauce on top. Serve with a lime wedge.

Pro Tips

• Rinse the noodles after boiling to keep them from sticking
• Pan-fry the tempeh until really golden—it makes a big flavor difference
• Use freshly grated ginger for the best sauce flavor
• Thin the peanut sauce slowly so it doesn’t get watery
• Let everyone build their own bowls to customize how much sauce or veggies they want

Tools You’ll Need

• Large pot for noodles
• Strainer
• Large nonstick pan
• Cutting board
• Sharp knife
• Mixing bowl
• Whisk or fork
• Serving bowls and tongs

Substitutions and Variations

• Swap tempeh with tofu or shredded rotisserie chicken
• Try soba or udon noodles instead of rice noodles
• Add shredded cabbage or edamame for extra veggies
• Use almond butter instead of peanut butter for a twist
• Add a little sriracha to the sauce for spice

Make Ahead Tips

• The sauce can be made up to 4 days ahead and kept in the fridge
• Veggies can be prepped in advance and stored separately
• Cooked tempeh holds well in the fridge for 2–3 days

Leftovers and Storage

Store leftover bowls in airtight containers in the fridge for up to 3 days. Keep sauce and noodles separate if possible for the best texture. Reheat tempeh in a skillet or microwave, or enjoy the bowl cold—it’s great either way.

Why This Recipe Works (Quick Science)

Tempeh is naturally fermented, so when it’s pan-fried, its nutty flavor deepens, and the crispy edges make it more satisfying. The peanut butter emulsifies with soy sauce and vinegar to make a creamy sauce that clings to the noodles perfectly. Rinsing noodles in cold water after boiling stops them from overcooking and sticking together.

Common Mistakes

• Not cooking the tempeh long enough—it needs to get golden for the best flavor
• Using cold peanut butter straight from the fridge—it won’t mix well
• Overcooking the noodles—they’ll get mushy
• Forgetting to rinse the noodles—stuck-together noodles are no fun

What to Serve With

• A simple cucumber salad with rice vinegar
• Steamed edamame with sea salt
• Miso soup for a cozy side
• Iced green tea or sparkling water with lime

FAQ

Can I make this gluten-free?
Yes! Use gluten-free soy sauce or tamari and make sure your noodles are rice-based.

Is tempeh safe to eat without cooking?
Technically yes, but it tastes way better cooked. It gets crispier and more flavorful.

Can I use crunchy peanut butter?
Sure! It’ll add texture to the sauce—just make sure it mixes in well.

How spicy is this?
Not spicy at all as written. Add chili flakes or sriracha if you like heat.

Final Thoughts

This Tempeh Noodle Bowl is everything I want in a quick weeknight dinner: fresh, filling, and full of flavor. Once you try that ginger peanut sauce, you’ll be hooked too. Make it your own, mix it up with what’s in your fridge, and don’t forget to come back and let me know how it turned out!