Sticky Tempeh Noodle Stir Fry
Sticky tempeh noodles tossed with crisp veg and a punchy, sweet and spicy sauce. Quick, high in plant-based protein, and full of flavour.
Tempeh is packed full of protein, and as it is fermented, great for your gut! It’s a great staple to add into your diet to get extra plant-based protein.
The stir fry sauce for this recipe is sweet, savoury and spicy in all the best ways using dark soy sauce, kecap manis, chilli to bring everything together. This recipe is one you’ll go back to time and time again
What you need to make sticky tempeh noodles
- vegetable oil
- tempeh
- cornflour
- onion
- red pepper
- garlic
- ginger
- lime
- rice noodles
- cabbage
- beansprouts
- dark soy sauce
- kecap manis
- ketchup
- chilli sauce (gochujang)
- sesame oil
- maple syrup
- lemon juice
Substitution and Ingredient Notes
Tempeh: A nutrition powerhouse filled with protein and fantastic for your gut. This recipe will also work perfectly with tofu!
Rice noodles: These are my favourite as they have a nice click to them, but this can be substituted for your favourite noodles such as udon, egg or wheat.
Dark soy sauce: This is a fantastic pantry cupboard staple that I’d recommend picking up as they sell in most supermarkets now. It adds a beautiful colour to your stir fry dish. However, if you don’t have it you can substitute this for light soy sauce.
Kecap manis: This is a lovely and sweet soy sauce from Indonesia. It has a syrupy consistency that resembles molasses, and adds a beautiful sweetness to the dish. If you can’t get your hands on this, substitute for dark soy sauce, or up the amount of maple syrup for some added sweetness.
Chilli sauce: I used gochujang as I had some in my fridge from another recipe, but any swpicy sauce or paste would work here.
Maple syrup: Agave syrup or some brown sugar would work fine here too.
How to make Sticky Tempeh Noodles
Coat the tempeh in the cornflour. Heat oil in a large frying pan or wok over a medium to high heat. Then add the tempeh and fry, turning occasionally for 5 to 10 minutes until lightly golden.
As the tempeh cooks, add all the sauce ingredients into a small bowl, whisk and set aside.
Once the tempeh is golden, add the red pepper, garlic, ginger and onions to the pan with a little extra oil. Stir-fry for 2–3 minutes until softened.
Then add the shredded cabbage and cook for 5–8 minutes, pour in the sauce and add the bean sprouts to the pan. Toss through to combine. Cook for a few more minutes to heat.
Meanwhile cook the noodles according to the packet, drain and add to the pan, and mix everything through (you can save a little noodle water to help things to coat).
Serve topped with some sliced fresh chillies, spring onions, chopped coriander, lemon or lime wedges and the peanuts.
Sticky Tempeh Noodles
Ingredients
- 2 tbsp vegetable oil (I used Tina Tempeh, cubed or cut into strips )
- 200 g tempeh (cubed )
- 1 tsp cornflour (cornstarch)
- 1 medium onion (sliced)
- 1 red pepper (sliced)
- 2 garlic cloves (grated or finely chopped )
- 1 tbsp fresh ginger (grated or finely chopped )
- 1 lime (zest of)
- 200 g rice noodles (cooked according to the packet )
- 100 g cabbage (shredded)
- 75 g beansprouts
For the sauce
- 1 tbsp dark soy sauce
- 2 tbsp kecap manis
- 2 tbsp tomato ketchup
- 2 tsp chilli sauce (I used gochujang)
- 2 tsp toasted sesame oil
- 1 tsp maple syrup
- 1 tbsp lime juice (or lemon)
- black pepper (to taste)
To Serve
Instructions
- Coat the tempeh in the cornflour. Heat oil in a large frying pan or wok over a medium to high heat. Then add the tempeh and fry, turning occasionally for 5 to 10 minutes until lightly golden.
- As the tempeh cooks, add all the sauce ingredients into a small bowl, whisk and set aside.
- Once the tempeh is golden, add the red pepper, garlic, ginger and onions to the pan with a little extra oil. Stir-fry for 2–3 minutes until softened.
- Then add the shredded cabbage and cook for 5–8 minutes, pour in the sauce and add the bean sprouts to the pan. Toss through to combine. Cook for a few more minutes to heat.
- Meanwhile cook the noodles according to the packet, drain and add to the pan, and mix everything through (you can save a little noodle water to help things to coat).
- Serve topped with some sliced fresh chillies, spring onions, chopped coriander, lemon or lime wedges and the peanuts.
Notes
- Add a splash of rice vinegar if you prefer a sharper taste.
- Sprinkle with toasted sesame seeds instead of peanuts, should you prefer.
Nutrition
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2 comments
Adrianna
Delicious! Recommend using smoky tempeh for this too.
Isabella
I have no words, this is truly divine. Best sauce I’ve ever tried. Maddy has to be a magician, I have no other explanation