Chili Lime Noodles with Tempeh Crumble (Vegan Recipe)

4 from 1 vote

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.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course, Side Dish, Sides, Snack, Snacks, Starters

Cuisine Chinese, East Asian, Fusion, Indonesian, Southeast Asian

Servings servings

Calories 504 kcal

Ingredients

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)

Instructions

TEMPEH

With your hands, crumble the tempeh into small pieces.
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.
Meanwhile, prepare the tempeh sauce and feel free to adjust to your taste.
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!

NUTRITIONAL INFO

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