Recently, I’ve been in a food rut. Meaning, I’ve fallen into the routine of NOT meal prepping and just cooking easy fast options over and over again (i.e. lots of salmon burgers, eggs and roasted veggies). Although I love these options, they become boring and unsatisfying after ohhhh the third week or so.
In order to remedy this, I perused the Internet for fresh, different, and more “exotic” if you will, recipes to try. I found one for Thai peanut noodles and I decided to take a stab at my own version with one of my girlfriends one night. I’m glad we did, because this recipe turned out AMAZING. It came together fast, is packed with veggies and utilizes a somewhat new-to-me vegetarian source of protein, tempeh!
Like tofu, tempeh is made from soybeans. However, it is fermented during processing and is much firmer than it’s tofu cousin. I actually prefer cooking with tempeh because 1.) I like the nutty flavor and 2.) the firmer texture is easier to cook with and also makes it more satisfying to me. Tempeh is also CHEAP! About $4 for an 8oz block, making it a great substitute for meat every once and awhile.
The key to cooking tempeh is marinating it in some sort of sauce before cooking so it soaks of all the flavors. Another note, I like spice. A lot. If you are not much of a spice lover, simply omit or decrease the amount of Sriracha you use. Finally, I’ve enjoyed adding a fried egg on top of my noodles for extra protein every once and awhile so give that a go if that sounds good to you!
Spicy Thai Vegetable & Tempeh Noodles
1 10 oz. package spaghetti noodles
1/4 cup + 2 Tbs warm water
½ cup soy sauce
¼ cup + 2 Tbs peanut butter
3 tsp sesame oil
3 tsp rice vinegar (can sub white wine vinegar)
1 Tbs Sriracha (more or less to taste depending on how spicy you like it)
2 Tbs honey or brown sugar
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 cup carrots, chopped
1 head broccoli crowns
2 green onions, chopped
½ cup cilantro, chopped
8 oz. tempeh, crumbled
Prepare pasta according to package. Meanwhile, make sauce by combining warm water, soy sauce, peanut butter, sesame oil, vinegar Sriracha, honey and garlic. Place half of the sauce in a separate bowl and add tempeh, coating well. Soak tempeh in the sauce for 5-7 minutes.
Place a medium-large skillet on medium heat. Add olive oil (enough to coat pan and prevent sticking), pepper, carrots and broccoli and sauté for 3-4 minutes until vegetables are slightly softened. Add tempeh and cook an additional 3-4 minutes. Turn off heat.
Drain pasta and add to vegetable/tempeh skillet. Add additional sauce and toss to coat. Mix in cilantro and green onions. Plate (or bowl) up and eat!