Hoisin Tempeh Noodle Salad
This Hoisin Tempeh Noodle Salad is high-protein, vegan & delicious! Perfect for meal prep or a quick dinner. Packed with veggies, noodles & crispy tempeh!
Equipment
Ingredients
FOR THE HOISIN TEMPEH
- 8 ounces tempeh cut in 24 squares
- 2 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 tablespoon oil
FOR THE DRESSING
- 1/4 cup sweet chili sauce
- 3 tablespoons oil I used avocado
- 1 tablespoon sesame oil
- 1/2 teaspoon ginger powder
- 1 clove garlic minced
- 1 tablespoon low sodium soy sauce
- lime juice to taste, start with 1/2 lime
FOR THE SALAD
- 7 ounces vermicelli rice noodles dry
- 2 cups spinach
- 6 green onions diced
- 1 bunch cilantro chopped
- 1 jalapeño sliced in rounds, optional
- 9 ounces edamame cooked and shelled
Instructions
- Bring 2 pots of water to a boil. To one pot add the cubed tempeh and cook for 5 minutes. To the other pot add the rice noodles and cook according to the package instructions. Drain the tempeh and set aside. Drain the noodles and rinse with cold water.
- Combine the hoisin sauce, soy sauce, sesame oil & garlic in a bowl. Mix to combine and set aside.
- Combine all of the dressing ingredients in a bowl. Mix to combine and set aside.
- Heat the oil in a skillet over medium heat. Add the drained tempeh and cook until browned on both sides (approx. 3 minutes per side). Pour in the hoisin sauce and toss until the sauce has caramelized - be sure to keep an eye on it so the sauce doesn't burn. Remove from the heat.
- To assemble, add the noodles, spinach, green onions, cilantro, jalapeño & edamame to a large bowl. Pour the dressing over and toss to combine. Top with the tempeh and serve with extra lime wedges on the side.
Video
Nutrition
Calories: 499kcal | Carbohydrates: 56g | Protein: 17g | Fat: 24g