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This bowl of Chili Lime Noodles is topped with a sweet & savory tempeh crumble that goes perfectly with the tangy and spicy flavors of the noodles. I used wheat knife cut noodles with the distinct curly edges that I cooked in a simple mix of seasonings and finished with a generous amount of lime juice for that extra layer of flavor and acidity. 

WHAT IS TEMPEH?

Tempeh is made of fermented soy beans and is packed with plant-based protein. Unlike tofu, it has a nuttier flavor and chunkier texture from the whole soy beans. I personally prefer tofu or tempeh, but I do like to switch it up from time to time and use tempeh for certain recipes where I want more bite and texture.

This tempeh crumble is packed full of flavor and is great with the chili lime noodles, or in other dishes, really! It’s also great with rice, mixed in salads, or even enjoyed in wraps.

WHAT NOODLES SHOULD I USE?

I highly recommend using wheat-based noodles. I personally love these kuan miao or hand shaven wheat noodles cause of their curly edges and texture! But you’re free to use other noodles you’d like and cook them accordingly.

INGREDIENTS YOU’LL NEED TO MAKE THIS RECIPE

TEMPEH

• 1/2 lb tempeh I used Lightlife Food tempeh

TEMPEH SAUCE

• 2 tbsp soy sauce
• 3 tbsp maple syrup or other sweetener of choice
• 2 tsp sesame oil
• 2 tsp chili oil

FOR STIR-FRYING

• 2 cloves garlic minced
• 1/2 tbsp minced ginger
• 1/2 tbsp minced lemongrass

TO FINISH (TEMPEH)

• 2 tsp sesame oil
• 2 tsp chili oil

CHILI LIME NOODLES

• 5.2 oz dry wheat noodles , I used knife cut or hand shaven noodles (I used 3 portions or noodle ‘cakes’)
• 1/2 small red onion or 1 small shallot, small dice
• 4 cloves garlic minced
• 2 tbsp soy sauce or to taste
• 1 tsp chili powder , I used gochugaru
• 1/2 to 1 tsp sugar , adjust to taste
• 1 tbsp lime juice (juice from 1/2 lime), or more to taste

TO SERVE

• Cilantro and chopped green onions for garnish (optional)

TEMPEH

• With your hands, crumble the tempeh into small pieces.

PAN FRY THE TEMPEH

• Heat a medium skillet over medium high heat. Add the oil. Once hot, add the crumbled tempeh and then stir fry the tempeh until lightly golden brown. Do not overcook since this can dry out the tempeh.

PREPARE THE SAUCE

• Meanwhile, prepare the tempeh sauce and feel free to adjust to your taste.

STIR-FRY WITH THE REST OF THE INGREDIENTS

• Move the tempeh to the side of the pan. Add more cooking oil then stir-fry the minced garlic, ginger, and lemongrass until aromatic, around 1 minute.
• Over low heat, add the sauce. Mix well to coat the tempeh. Increase the heat to medium heat until the sauce comes to a gentle simmer.
• Reduce the sauce until it turns into a glaze-like consistency and coats the crumbled tempeh. Finish with sesame oil and chili oil, if desired.
• Set aside the tempeh. Do note that the sauce will continue to thicken as it cools.

NOODLES

• Heat a pot of water. Once it comes to a hard boil, cook the noodles until very chewy or done to your liking.
• You can use the same pan as the tempeh. There will be excess oil from the tempeh as well, which you can use. Heat the oil over medium heat. Once hot, sauté the diced shallot/onion and minced garlic.
• Lower the heat. Add the soy sauce, sugar, and chili powder. Mix well.
• Add the cooked noodles and mix to coat well in the sauce. Taste the noodles and feel free to season more if needed.
• Add the lime juice and mix well.

TO SERVE

• Place the noodles in a bowl. Top with the tempeh crumble and garnish with cilantro and chopped green onions, If desired. Enjoy!

MORE RECIPES YOU’LL LOVE

• Shoyu Udon
• Chili Garlic Oil Noodles
• Mie Goreng (Indonesian Fried Noodles)
• Pad Thai
• Wonton Noodle Soup
• Saucy Ramen Noodles
• Wonton Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles

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