Miso-Chili Tempeh Noodles
Crispy tempeh and springy noodles make this bowl feel hearty without heaviness. The sauce is savory and a little sweet with gentle heat. It’s quick, flexible and easy to love.
Servings: 4
Equipment
- Skillet or Wok, Large Nonstick
- Garlic Press Optional
- Box Grater or Microplane
Ingredients
- 8 Ounces tempeh
- 3 Tablespoons cooking oil
- 3 Tablespoons soy sauce
- 1 Tablespoon white miso paste
- 1 Tablespoon rice vinegar
- 1 Tablespoon maple syrup
- 1 Teaspoon toasted sesame oil
- 1 Teaspoon dark soy sauce
- 1 Teaspoon cornstarch
- 2 Cloves garlic grated or minced
- 1 Tablespoon ginger root grated
- ½ Teaspoon Korean red pepper flakes
- 1 Pound udon noodles or similar long noodles, cooked
- 5 scallions cut into 1-inch pieces
Optional garnish:
- sesame seeds toasted
Instructions
Cook the Tempeh
- Crumble the tempeh into small, pea-sized pieces.
- Add the crumbled tempeh and ½ cup water to a large nonstick skillet.
- Bring to a boil over medium heat, then simmer until the water evaporates, about 5 minutes.
- Pour in the cooking oil and toss to coat.
- Spread the tempeh in an even layer and cook undisturbed for 3 to 4 minutes until deeply browned on one side.
- Continue cooking, stirring occasionally, until crispy and golden, 8 to 10 minutes total.
Add the Sauce
- In a small bowl, whisk together the soy sauce, miso paste, rice vinegar, maple syrup, sesame oil, and cornstarch until smooth.
- Stir in the garlic, ginger and red pepper flakes.
- Pour in the miso-chili sauce, stirring constantly for about 30 seconds until thickened and coating the tempeh.
Add the Scallions and Noodles
- Reduce heat to medium-low, then add the scallions and cooked noodles.
- Toss to combine and cook for 1 to 2 minutes until heated through.
Serve and Enjoy
- Serve hot, garnished with toasted sesame seeds if liked.
Notes
Boil then crisp: A quick pre-simmer tames bitterness and improves texture. It also allows flavors to be better absorbed into the tempeh.
Small crumbles win: More edges mean better browning and crispiness.
Let it rest: Give tempeh contact with the pan before stirring.
Mix the sauce early: Whisk it up while the tempeh cooks, to save time.
Balance to taste: Adjust sweetness, acid and heat until the flavor is perfect.
Small crumbles win: More edges mean better browning and crispiness.
Let it rest: Give tempeh contact with the pan before stirring.
Mix the sauce early: Whisk it up while the tempeh cooks, to save time.
Balance to taste: Adjust sweetness, acid and heat until the flavor is perfect.
Nutrition
Calories: 635kcal | Carbohydrates: 89g | Protein: 30g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 2282mg | Potassium: 337mg | Fiber: 7g | Sugar: 14g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg
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