Name: Tempeh Rice Noodle Salad
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cloves garlic, minced; 2 limes, juiced; ¼ cup soy sauce; 2 Tbsp agave; 2 Tbsp sesame oil; 1 tsp white miso; 1 tsp fresh grated ginger; 16 oz tempeh, cut into strips; 6 oz wide rice noodles; 1 small head Napa cabbage, thinly sliced; 2 Persian cucumbers, chopped; ½ cup shredded carrots; ½ cup chopped mint; 3 green onions, sliced; ½ cup chopped roasted peanuts

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Looking for a fresh and flavorful meal that satisfies both vegans and non-vegans alike? This Tempeh Rice Noodle Salad delivers a perfect balance of crunch, zest, and protein-packed goodness in just 30 minutes!

If you’re looking for a quick, vibrant, and satisfying meal that’s as healthy as it is delicious, this Tempeh Rice Noodle Salad is about to become your new favorite! Packed with fresh, crunchy veggies, tender rice noodles, and protein-rich tempeh, this dish is tossed in a zesty dressing that brings all the flavors together in just 30 minutes.

Whether you’re fully plant-based or feeding a mixed-diet family, this salad is a perfect fit—easily customizable for everyone at the table and simple enough for busy weeknights. Ready to elevate your salad game? Let’s get cooking!

Why You'll Love This Recipe

This Tempeh Rice Noodle Salad is a fresh, vibrant, and satisfying meal that’s easy to prepare, making it perfect for busy weeknights or light lunches. It’s packed with crunchy vegetables, protein-rich tempeh, and a zesty, umami-rich dressing that ties everything together. Whether you’re fully plant-based or accommodating a mixed-diet family, this salad hits all the marks for flavor, texture, and nutrition. Plus, it’s gluten-free, easily customizable, and comes together in just 30 minutes! If that doesn’t convince you to add this to this week’s dinner plan, here are a few more reasons to give this meal a try:

Quick and easy: With just 15 minutes of prep and 15 minutes of cook time, this recipe is perfect for busy weeknights or when you need a fast, nutritious meal.

Bursting with flavor: The combination of fresh mint, zesty lime, and savory tempeh creates a delicious balance of flavors that will make every bite exciting.

Customizable: Whether you’re serving vegans, vegetarians, or non-vegans, this salad can easily be adapted by swapping in your favorite proteins or toppings.

Nutrient-packed: Loaded with fresh veggies, whole grains, and plant-based protein, this meal is as nutritious as it is satisfying.

Great for meal prep: This salad stores well, making it an excellent choice for meal prepping lunches or dinners throughout the week.

What You Need To Make Tempeh Rice Noodle Salad

For the dressing, you’ll need:

Garlic: Adds a pungent, aromatic flavor that complements the rest of the ingredients.
Limes: Freshly squeezed lime juice adds a zesty brightness to the dressing.
Soy sauce: Brings a savory, umami depth to balance the tanginess.
Agave: Adds a touch of sweetness to round out the bold flavors.
Sesame oil: Infuses a rich, nutty essence that enhances the overall taste.
White miso: Offers a subtle, savory flavor and extra umami.
Fresh ginger: Grated ginger adds a spicy kick and pairs perfectly with the citrus and soy.

For the salad:

Tempeh: A protein-packed, plant-based star of the dish.
Wide rice noodles: The base of the salad, offering a chewy texture that absorbs the dressing beautifully.
Napa cabbage: Crisp and refreshing, adding crunch and bulk to the salad.
Persian cucumbers: Bite-sized and cooling, perfect for balancing the bold flavors.
Shredded carrots: Adds sweetness and vibrant color.
Fresh mint: A burst of refreshing flavor that ties everything together.
Green onions: A mild, zesty garnish for an extra pop of flavor.
Roasted peanuts: Crunchy and savory, they provide texture and a satisfying finish.

How To Make Tempeh Rice Noodle Salad

Whisk up the dressing: Mix garlic, lime juice, soy sauce, agave, sesame oil, white miso, and ginger until combined.
Marinate the tempeh: Toss tempeh strips with some dressing, let them absorb the flavor for 20 minutes.
Cook the noodles: Boil and drain the noodles, then rinse with cold water to stop the cooking. Add them to a large salad bowl with the vegetables and peanuts.
Sear the tempeh: Grill or pan-sear the tempeh until it’s golden and slightly charred.
Toss and serve: Add the cooked tempeh to the bowl of noodles and veggies, toss with the remaining dressing, and serve immediately.

Recipe Tips

Meal Prep:

Pre-cut all your vegetables and make the dressing ahead of time to reduce prep time during the week. You can marinate the tempeh up to a day in advance for even more flavor.

Storage:

While this salad is best enjoyed fresh, you can store leftovers in an airtight container for up to 2 days. Keep the dressing separate and toss everything together right before serving.

Adapting for Non-Vegans:

If you’re feeding non-vegan family members, this salad is easily customizable. Split the marinade, and grill chicken, shrimp, or even steak for the non-vegans in your family. Everyone can enjoy the same meal with minimal extra effort!

What To Serve With Tempeh Rice Noodle Salad

This Tempeh Rice Noodle Salad is hearty enough to be a satisfying standalone meal, but if you’d like to round out the menu, here are a few delicious ideas to complement the dish:

Spring rolls with peanut dipping sauce:

These light and fresh rolls make an excellent appetizer or side, adding extra crunch and flavor to your meal.

Light miso soup:

A warm, soothing bowl of miso soup pairs beautifully with the bright, zesty flavors of the salad.

Edamame with Sea Salt:

Lightly salted edamame is a simple yet satisfying appetizer that complements the salad’s flavors.

Cucumber Sushi Rolls:

Fresh and crunchy cucumber rolls add a fun twist and a refreshing bite.

Roasted Sweet Potato Wedges:

Seasoned and crispy sweet potato wedges offer a hearty side with a touch of sweetness.

Vegetable Tempura:

Lightly battered and fried vegetables offer a crispy, savory contrast to the salad.

Seaweed Salad:

This light, tangy salad provides a deliciously different texture and flavor profile that complements the Tempeh Rice Noodle Salad.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the dressing, noodles, and vegetables ahead of time, but wait to toss everything together until just before serving. Store the dressing separately to avoid soggy noodles and veggies.

What can I substitute for tempeh?

You can use tofu, seitan, or even grilled vegetables if you're not a fan of tempeh. For non-vegans, grilled chicken or shrimp works great as a protein swap.

Is this recipe gluten-free?

Yes! Just make sure to use gluten-free soy sauce or tamari to keep the dish entirely gluten-free.

How long can I store the leftovers?

While best eaten fresh, you can store any leftovers in the fridge for up to 2 days. Keep the dressing and peanuts separate until ready to eat to maintain the crunch and freshness of the salad.

Can I use a different type of noodle?

Yes, you can substitute rice noodles with soba, zucchini noodles (zoodles), or even brown rice for a heartier bowl.

@thestephaniedreyer This Tempeh Rice Noodle Salad is packed with flavor and texture—crunchy veggies, tangy dressing, and perfectly grilled tempeh, all in one bowl! 🥢🍜 This recipe comes together in just 30 minutes! ⏰💚 — and is easy to customize for non-vegans and picky eaters. Tempeh Rice Noodle Salad Prep time: 15 minutes | Cook time: 15 minutes Serves: 4 Ingredients: For the dressing: 4 cloves garlic, minced 2 limes, juiced ¼ cup soy sauce 2 Tbsp agave 2 Tbsp sesame oil 1 tsp white miso 1 tsp fresh grated ginger For the salad: 16 oz tempeh, cut into strips 6 oz wide rice noodles 1 small head Napa cabbage, thinly sliced 2 Persian cucumbers, chopped ½ cup shredded carrots ½ cup chopped mint 3 green onions, sliced ½ cup chopped roasted peanuts Directions: 1. Make the dressing: In a bowl or jar, whisk all of the ingredients together. 2. In a bowl, toss the tempeh with 3 tablespoons of the dressing, coating well. Marinate for 20 minutes. 3. Meanwhile, bring a pot of water to a boil and add the noodles. Cook according to the package directions. Drain and rinse with cold water. Add to a bowl with the cabbage, cucumbers, carrots, mint, green onions and peanuts. 3. In a large skillet or grill pan, cook the tempeh until slightly charred, about 5 minutes. 4. Add the tempeh to the bowl with the noodles and toss with the remaining dressing. #PlantBasedMeals #TempehLove #RiceNoodleSalad #EasyWeeknightMeals #MixedDietFamily #VeganDinnerClub #DinnerIn30 #SaladGoals ♬ Upbeat Kawaii Pop Music for Youtube, Vlogs & Marketing(1152723) - Sauti

Tempeh Rice Noodle Salad

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