Chilli Tempeh Noodles

These Chilli Tempeh Noodles are spicy, savoury, and packed with flavour.

Each serving brings: Almost 30g protein & 14g fibre

Top with crispy onions, sesame seeds, and a drizzle of sriracha mayo for that perfect final kick. You’re gonna want to save this one.

Ingredients (Serves 2)
For the Tempeh:
1 block tempeh
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp rice vinegar
Grated garlic
Grated ginger
1 tsp golden syrup (or maple/agave)
1 tsp sesame oil

For the Veg + Noodles:
2 carrots, peeled into ribbons
1 red pepper, sliced thinly
1 cup edamame (defrosted if frozen)
2 spring onions, sliced
2 servings of dried rice noodles
1 tsp grated garlic
1 tsp grated ginger

For the Sauce:
2 tbsp soy sauce
1 tbsp mirin
1 tsp golden syrup (or similar sweetener)

Toppings (optional but recommended):
Crispy onions
Sesame seeds
Sriracha mayo
Crispy chilli

Method
Steam the Tempeh
Steam the whole block of tempeh for 10–15 minutes. This helps mellow the flavour and improve the texture. Let it cool slightly.

Marinate the Tempeh
In a bowl, mix the gochujang, soy sauce, mirin, garlic, ginger, golden syrup and sesame oil. Crumble the cooled tempeh into the bowl and mix to coat. Leave to marinate for 10+ minutes.

Air-fry the Tempeh
Air-fry at 200°C for 15 minutes until golden and crisp, shaking halfway. (Or pan-fry until crispy.)

Cook the Noodles
Prepare the rice noodles according to packet instructions. Drain and rinse under cold water to prevent sticking.

Stir-fry the Veg
In a large pan or wok, heat a splash of oil. Add garlic, ginger, carrots, red pepper, edamame and spring onions. Stir-fry for 2–3 minutes until just tender.

Add Noodles + Sauce
Mix the soy sauce, mirin and golden syrup in a small bowl. Add cooked noodles to the pan, pour over the sauce and toss everything to combine.

Finish with Tempeh
Stir in the crispy tempeh just before serving.

Serve + Top
Plate up and top with crispy chilli, sesame seeds, crispy onions and a drizzle of sriracha mayo if you like.