Szechuan Noodles with Tempeh

Try this super tasty bean noodle Szechuan dish loaded with crumbled tempeh. It’s spicy with just a hint of saltiness, yet very aromatic. The bean noodles are soft and flavorful and the chili sauce and garlic sauce gives a nice kick that contrasts with the freshness of the scallions. Be forewarned …. it’s super addictive!

Recipe by Chad Sarno

Cooking time:10 minutes

Serves :4

Calories: 329.4kcal


  • 8 ounces (2 packages) tempeh, braised (instructions below), or your favorite meatless crumble
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoon tamari, low sodium
  • 4 cloves of garlic, diced
  • 1 tablespoon oil
  • 6 oz mung bean noodles, softened (see instructions)
  • 1/2 onion, julienne
  • 1/4 cup vegetable broth, low sodium
  • 1 tablespoon chili sauce (we like Salbal)
  • 1 tablespoon soy sauce, low sodium
  • 4 scallions, small diced

Braising the tempeh:

  • Cut tempeh into 8 pieces
  • 5 cups water
  • 1 inch piece of peeled, sliced ginger root
  • 3 cloves of garlic, smashed
  • 1/4 cup soy sauce

How To Prepare

  1. Place the tempeh, water, ginger, garlic, and soy sauce in a medium saucepan and simmer to braise for 20-25 minutes. Remove the tempeh and set aside. Once cooled, crumble tempeh into a bowl.
  2. Soak the bean noodles in warm water until soft for about 10 minutes. Cut all noodles into large pieces using scissors while the noodles are in the bowl. Strain the water and place noodles in another bowl. Set aside.
  3. Mix the crumbled tempeh with the cornstarch, tamari and diced garlic. Set aside a few minutes.
  4. On a high heat, using a wok or large saute pan, heat the oil until hot. Add the tempeh and stir fry for about 1 minute. Remove from the pan, add to bowl and set aside.
  5. Add the onions to the pan and sauté until translucent (they will begin to stick and your pan will be starting to stick). To deglaze, add vegetable broth, chili sauce and soy sauce to the pan and continue to cook on high until mixture begins to simmer. Scrape the pan a bit while simmering. Turn heat down to low, stir in noodles. The bean noodles are done when they are transparent. Mix well. Add the tempeh and most of the scallions to noodles and mix until well blended.
  6. Serve on a platter and garnish with the remaining green onions and fresh chilies.

Szechuan Noodles with Tempeh

  • Use fresh minced hot chilies in this dish to transform this dish into a fiery noodle!
  • For an even bigger protein bump use your favorite high protein meatless crumbles instead of the tempeh.
  • You can also increase the protein by swapping the mung bean noodles for a higher protein variety such as such as edamame or black bean pasta.


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Szechuan Noodles with Tempeh