Hoisin Tempeh Peanut Noodle Bowls (members only)
This post may contain affiliate links, please see our privacy policy for details.
These Hoisin Tempeh Peanut Noodle Bowls are the perfect quick dinner! Crispy tempeh, rice noodles, veggies and the BEST peanut sauce!
When it comes to tempeh vs tofu I always find myself gravitating towards tofu. But then every time I use tempeh I think to myself “why don’t I make this more?“! And these Hoisin Tempeh Peanut Noodle Bowls are the perfect excuse to pick up some tempeh yourself! The tempeh is crispy, the noodles are tender, the veggies are crisp and the peanut sauce is my favorite. It is a must make!
here’s what you need
ingredients
- avocado oil
- tempeh
- hoisin sauce
- low sodium soy sauce
- vermicelli rice noodles
- romaine
- bell peppers
- green onions
- peanut sauce
equipment
You need a skillet, a sauce pan and a small blender!
steps
step 1: prep
The great thing about using rice noodles is they cook super quick. Just boil some water, add the noodles and boil for a few minutes – it will take longer if you use wider rice noodles!
The other thing you can prep is the peanut sauce! I have been using this recipe for years and it is one I come back to at least once a month.
step 2: make the tempeh
Next up is making the tempeh. Cube the tempeh and heat some oil in a skillet. Add the tempeh and cook until browned on both sides (approx. 3 minutes per side).
While the tempeh is cooking, combine the remaining oil, hoisin sauce and soy sauce in a jar. Whisk to combine. Pour over the browned tempeh and continue to cook for a couple of minutes – be sure to turn the heat down if the pan gets too hot so that the sauce doesn’t burn.
step 3: assemble & serve
Now that everything is ready, we can bring it all together.
Grab some bowls and add some noodles, veggies & tempeh to each one. Drizzle over a generous pour of the peanut sauce and you are ready to eat!
These bowls are healthy, easy and great for meal prep!
tips & tricks
You can prep the peanut sauce and noodles ahead of time.
The noodles can be served warm or chilled. If they start to stick together after you drain them, just rinse them with some water.
need more recipe inspo? check these out:
Hoisin Tempeh Peanut Noodle Bowls
Ingredients
- 2 tablespoons avocado oil separated
- 8 ounces tempeh cubed
- 2 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 7 ounces vermicelli rice noodles
- 1 head romaine chopped
- 2 bell peppers sliced thin
- 3 green onions chopped
- peanut sauce
Equipment
- sauce pan
Instructions
- Bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions. Drain and set aside.
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the tempeh and cook until browned on both sides (approx. 3 minutes per side).
- While the tempeh is cooking, combine the remaining oil, hoisin sauce and soy sauce in a jar. Whisk to combine. Pour over the browned tempeh and continue to cook for a couple of minutes – be sure to turn the heat down if the pan gets too hot so that the sauce doesn't burn.
- To assemble, add noodles, veggies & tempeh to each bowl. Top with peanut sauce and enjoy.
Notes
- You can prep the peanut sauce and noodles ahead of time.
- The noodles can be served warm or chilled. If they start to stick together after you drain them, just rinse them with some water.
What brand of tempeh do yu reccommend?
I usually use Trader Joe’s!