Sesame Noodles with Lemongrass Tempeh Crumbles
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
356 kcal
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Course
Main Course
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Cuisine
Fusion, Vietnamese
Sesame Noodles with Lemongrass Tempeh Crumbles
Description
In this recipe, crumbled tempeh is marinated in a blend of garlic, ginger, lemongrass, green onion white parts, soy sauce, maple syrup, and optional sriracha, then sautéed until the marinade absorbs and the edges roast lightly. Cooking the tempeh over medium-high heat develops a rich, savory crumble with subtle caramelized notes. The inclusion of fresh lemongrass imparts a bright, citrusy herbaceousness that distinguishes the protein component.
Separately, rice noodles are cooked and then combined in the tempeh skillet with soy sauce, rice vinegar, and sesame oil, creating moist, flavorful noodles coated in a glossy dressing. The recipe suggests optional additions such as garlic powder, salt, or a nut butter for creaminess. The final dish is garnished with green onion tops, sesame seeds, pepper flakes, and sriracha, adding layers of flavor and heat.
This dish serves well as a standalone meal, offering a plant-based protein with fresh herbs and balanced seasonings. It can be complemented with blanched vegetables or enjoyed on its own.
Substitutions include mashed chickpeas or tofu for tempeh and alternative seasonings for soy sauce, making the recipe adaptable to various dietary needs.
Ingredients
For the Tempeh Crumbles:
- 8 oz tempeh crumbled
- 2 cloves garlic minced
- 1/2 inch ginger minced
- 1/3 cup lemongrass finely chopped
- 1/4 cup green onion white parts, chopped
- 3.5 tbsp soy sauce , tamari for glutenfree
- 1.5 tbsp maple syrup
- 2 to 3 tsp sriracha (optional)
- 1/3 cup water
- 1 tsp sesame oil
For the Sesame noodles:
- 8 oz rice noodles pad thai noodles or stir fry rice noodles
- 2 tbsp soy sauce (tamari for glutenfree)
- 2 tsp rice vinegar
- 1 tsp sesame oil or more
- 1/4 cup green onions (green parts)
- black pepper for garnish
- pepper flakes
- sriracha
- sesame seeds
Instructions
- Crumble tempeh in a bowl. Add the rest of the ingredients except sesame oil and mix well to combine. Chill for atleast 15 mins or a couple of hours.
- Heat a skillet over medium heat. Add 1 tsp sesame oil. Add the tempeh with the marinade and cook over medium high heat until all the marinade is absorbed and some of the tempeh edges get roasted. Press and break the larger pieces during cooking to make an even crumble. 7 to 10 mins. Remove from the skillet.
- Cook the noodles according to package instructions and set aside.
- Add the cooked noodles to the same(tempeh) skillet. Add soy sauce, rice vinegar and sesame oil. (Add 1/4 tsp garlic powder and salt for additional flavor if needed. Add in 2 tbsp smooth peanut or almond butter for creamy sesame noodles). Toss well over medium heat to heat through. If the noodles are drying up, add some lime juice or broth, Taste and adjust flavor.
- Distribute noodles in bowls. Add a generous helping of the tempeh. Add blanched veggies or pickled veggies on the side.
- Garnish with chopped green onion, black pepper, sesame seeds or toasted peanuts. Drizzle some lime juice or sriracha if needed and serve immediately.Store the tempeh rumbles refrigerated for upto 3 days. The noodles are best made fresh.
Notes
- Substitute lemongrass with extra green onion, ginger, and 1 tablespoon lime juice if unavailable.
- Tempeh can be replaced with mashed cooked chickpeas, white beans, crumbled firm tofu, soy curls, seitan, or meat substitutes.
- For soy-free versions, use liquid aminos and additional flavorings like chickpea miso.
- The recipe's nutrition estimate is for one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 810mg | 34% |
| Potassium | 382mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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