Spicy Peanut Noodles with Crispy Tempeh
Spicy Peanut Noodles with Crispy Tempeh Bits, Ginger, Scallions and Cilantro. These spicy peanut noodles are crave-able– vegan and easily gluten-free.
For nights when you are craving saucy, spicy peanut noodles– then these noodles are for you.
A one-pot meal with crispy tempeh bits, spicy sesame and peanut sauce, lots of scallions, cilantro, and chopped peanuts.
These noodles are so easy to make and incredibly satisfying. And, packed with plant-based protein thanks to the tempeh and the noodles!
See below for more details and tips for success, or scroll down to the full recipe below.
Ingredient Notes and Substitution Options
Peanuts and Peanut Butter: Obviously, these are peanut noodles so you’ll use both peanut butter and salted, chopped peanuts as a topping. I don’t know how these will taste with an alternative nut butter, like almond or tahini. If you want a peanut-free option, then I’d recommend tahini over almond butter– kinda like my Sesame Noodles.
Vegetarian Oyster Sauce: If you want to keep these noodles vegetarian, then I recommend using a vegetarian oyster sauce, like the kinda from Lee Kum Kee. Oyster sauce is packed with umami, and adds a depth of flavor that enhances the overall taste of these spicy peanut noodles.
Chili Crisp: Ever since I learned to make my own chili crisp, I’ve been adding it to many recipes– like my chili crisp udon noodles and chili crisp tofu bowls. You can make your own, use store-bought or substitute a chili garlic sauce.
Wide, dried noodles of choice: I prefer wide lo mein noodles if you can find them, but ramen noodles also work. Spaghetti noodles will also work in a pinch!
Tempeh: Many spicy peanut noodle recipes use chicken, so we’re subbing in crispy tempeh bits into these noodles instead. To get the best texture, you’ll want to use a box grater to grate the tempeh into bite-size pieces finely. Or, use a sharp knife to chop the tempeh finely. This is the same technique that’s used in recipes like my vegan stuffing, make-ahead breakfast burritos, and stuffed acorn squash. If you haven’t had tempeh before, then you will want to try it in this recipe!
How to Make These Spicy Peanut Noodles
Make the Tempeh Crumbles
Crumble the tempeh then brown in a skillet with a little sesame oil, grated ginger, soy sauce and garlic.
Make the Sauce
Whisk together the ingredients for the peanut sauce. Heat the sesame oil in a small saucepan or microwave and pour over the sauce.
Combine together the cooked noodles and peanut sauce, cilantro, scallions and lime juice. Toss together.
Add the Tempeh
Add the tempeh crumbles and chopped peanuts. Toss together, season to taste as needed (I sometimes add more chili crisp and lime juice), and serve!
Tips for Success
This peanut sauce is adapted from a recipe in the Delicious Tonight cookbook (one of my top 2024 cookbook picks!) As soon as I saw her recipe, I knew I wanted to make a plant-based version.
The sauce is incredibly adaptable, depending on how you like your peanut noodles. You can make them as spicy as you want by adding more or less chili crisp. When making these for my kids, I omit the chili crisp altogether and then add more to my bowl.
One of the best parts of these peanut noodles is adding on the toppings after you toss the noodles and spicy peanut sauce together. Chopped roasted and salted peanuts, cilantro, and scallions add both texture and flavor.
Wide lo mein-style noodles are best for these spicy peanut noodles, but any long noodle should work. For a gluten-free version, sub in tamari for the soy sauce and rice noodles.
If you prefer to use tofu over tempeh, then I would prepare your tofu like my tofu pad Thai recipe, crumbling the tofu and then cooking until golden brown and crispy.
If you try these Spicy Peanut Noodles, make sure to come back to leave a rating and a comment. Seeing you make my recipes makes my day, and your feedback helps other readers.
Spicy Peanut Noodles with Crispy Tempeh
Equipment
Ingredients
- 1/4 cup peanut butter
- 3 garlic cloves, divided
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon + 2 teaspoons soy sauce, divided
- 1 tablespoon rice wine vinegar
- 2-4 teaspoons chili crisp, depending on spice preference
- 12 ounces wide, dried noodles of choice (I used wide lo mein noodles, but ramen noodles also work)
- 1/4 cup + 1 tablespoon sesame oil, divided
- 1 8 ounce block tempeh, grated
- 1 teaspoon grated fresh ginger
- 1/2 cup thinly sliced scallions
- 1/2 cup chopped fresh cilantro
- 1 lime
- 1/3 cup chopped, salted peanuts
Instructions
- Whisk together the peanut butter, 2 minced garlic cloves, vegetarian oyster sauce, 1 tablespoon soy sauce, rice wine vinegar, and the chili crisp in a medium bowl and set aside.
- Bring a pot of salted water to a boil. Add the noodles and cook until tender, reserving 1/2 cup of water. Rinse under cold water and shake off excess water, set aside.
- While the water is boiling, make the tempeh. Heat 1 tablespoon of sesame oil in a large skillet (cast iron is great) over medium heat. Add the tempeh and cook, stirring often, until golden brown and crispy, about 8-10 minutes. Stir in the remaining 2 teaspoons of soy sauce, 1 minced garlic clove, and ginger. Cook another minute until combined.
- Heat the remaining 1/4 cup of sesame oil in a small saucepan until hot and bubbly; pour over the peanut sauce, and whisk until very smooth and combined.
- To the pot you cooked the noodles, add the noodles, crispy tempeh bits, peanut sauce, scallions, cilantro, and lime— I start with about 1/2 of the lime juice and then add more to taste, depending on preference. Toss together until very well combined, if the mixture is too thick, add in some of the reserved pasta water. Add in the peanuts and lightly toss, then serve immediately.