Hoisin Tempeh Noodle Salad
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This Hoisin Tempeh Noodle Salad is high-protein, vegan & delicious! Perfect for meal prep or a quick dinner. Packed with veggies, noodles & crispy tempeh!
Crispy tempeh, a light dressing, alllll the veggies and cold rice noodles – this Hoisin Tempeh Noodle Salad is not only delicious, it is also protein-packed. This a great salad for meal prep. Make a batch and eat it all week. Everything you need in one bowl!
Step One: Prep the Tempeh & Noodles
When I posted my Buffalo Tempeh Salad last week I mentioned that you should expect to see more tempeh recipes in the near future. And I was not lying.
To get the tempeh ready, start by cubing it and adding it to boiling water. Boiling the tempeh removes any bitterness and starts the cooking process. You only need to let it boil for 5 minutes before draining.
At the same time the tempeh is boiling, cook the rice noodles. They should take about the same amount of time. Once the noodles are tender, drain them and rinse with cold water.
Step Two: Make the Sauces
For this recipe we need to prep two sauces: the salad dressing and the tempeh glaze.
For the salad dressing you will need:
- sweet chili sauce
- oil – I used avocado
- sesame oil
- ginger powder
- garlic
- low sodium soy sauce
- lime juice
For the tempeh glaze you’ll need:
- hoisin sauce
- low sodium soy sauce
- sesame oil
- garlic
Add the ingredients to separate bowls and mix to combine.
Step Three: Cook the Tempeh
Cooking the tempeh is very quick. That is why we want to have everything prepped ahead of time!
Heat a little 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 pre-made hoisin sauce and toss until the sauce has caramelized. Once the sauce hits the pan, you want to keep a close eye on it and move quickly. The sauce can easily burn if you let it sit too long.
Step Four: Assemble & Serve
I like to prep the rest of the veggies while the noodles/tempeh are cooking so that I can assemble quickly once everything is done.
To a large bowl, add the chilled noodles, spinach, green onion, cilantro, jalapeño, edamame and the dressing. Toss until everything is coated nicely.
I like to transfer the salad to a platter before topping it off with the tempeh. Make sure to have extra lime wedges on the side and dig in!
TIP: If making this for meal prep, keep the salad dressing on the side and add to individual portions as you eat.
Hoisin Tempeh Noodle Salad
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
Equipment
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
This is the 3rd recipe I tried from this site and it’s another keeper. The dressing was a bit strong for me so I cut the dressing with more lime juice and also squeezed some oranges. But we loved how fresh this tasted. Made for some perfect packed lunches.
Thanks Vanessa!!