Hoisin Tempeh Peanut Noodle Bowls
These Hoisin Tempeh Peanut Noodle Bowls are the perfect quick dinner! Crispy tempeh, rice noodles, veggies and the BEST peanut sauce!
Equipment
- sauce pan
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
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.
Nutrition
Calories: 569kcal | Carbohydrates: 73g | Protein: 19g | Fat: 22g