These Tempeh Thai Peanut Noodles feature fresh blanched veggies and my delicious peanut sauce! Flavorful, colorful, and packed with whole grains.
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Tempeh Thai Peanut Noodles with Blanched Kale and Vegetables

These Tempeh Thai Peanut Noodles feature fresh blanched veggies and my delicious peanut sauce! Flavorful, colorful, and packed with whole grains. You won't be able to get enough!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Cuisine: Thai
Keyword: vegan, gluten free, protein
Servings: 4

Ingredients

  • 8 ounces noodles of your choice (soba, udon, or whole wheat spaghetti)
  • 6 cups kale, ripped into bite size pieces
  • 1 cup julienne-cut vegetables of your choice (carrots, peppers, snap peas, zucchini, etc)*
  • 1 tablespoon olive oil
  • 8 ounces tempeh
  • 1 tablespoon soy sauce or gluten-free tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon ginger, grated
  • 3 garlic cloves, grated
  • 1/2 cup green onions, sliced
  • Lime wedges, optional

Peanut Sauce: (makes about 1 cup)

  • 1/2 cup creamy peanut butter**
  • 2 tablespoons fresh lime juice, about 1/2 large lime
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce or gluten-free tamari
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sriracha, or more as desired
  • 2 teaspoons fresh ginger, grated
  • 2 cloves garlic, grated
  • 1/8 cup water

Instructions

  • To make the peanut sauce, add all dressing ingredients to a food processor or blender and blend until smooth. Add more water, if necessary, to achieve desired consistency. Set sauce aside for later.
  • In a large pot, cook noodles according to package instructions. Stir kale and vegetables into the pot 1 minute before the end of the noodles’ cooking time and blanch for 1 minute. Drain the noodle mixture, and run under cold water to stop the cooking process.
  • In a large wok or skillet, heat oil and add the tempeh and sauté until it begins to brown, about 2-3 minutes. Toss with the soy sauce, rice vinegar, ginger, and garlic and cook for 30 seconds more.
  • Turn off the heat and add in the noodle mixture. Stir in desired amount of the peanut sauce (I like to use about half) and mix everything together so the noodles and tempeh are nicely covered and creamy. Top with green onions, lime wedges, and drizzle with more peanut sauce, if desired.
  • This dish can be served warm right away or refrigerated and eaten cold for flavorful leftovers. Refrigerate leftovers and extra sauce for up to five days.

Notes

*These don’t have to be perfect matchstick shapes–just ensure they are sliced thinly into bite-sized pieces.
**If you are nut-free, try using Sunflower Seed Butter instead