Description
This Vegan Tempeh Thai Peanut Noodles recipe features a delicious and wholesome combination of sautéed tempeh, fresh vegetables, and tender Hokkien noodles tossed in a creamy peanut sauce. Ready in just 20 minutes, this dish offers a quick and satisfying plant-based meal with vibrant flavors and delightful textures.
Ingredients
Vegetables
- ½ cup chopped carrots
- ½ cup chopped snap peas
- ¼ cup chopped scallions
- Pinch salt
Protein
- 1 block tempeh (sliced)
Sauce and Seasoning
- ½ cup Annie Chun’s Peanut Sauce
- 1 tablespoon soy sauce or coconut aminos
- ½ teaspoon garlic powder
Noodles and Oil
- 1 package Annie Hokkien Noodles
- 3 tablespoons vegetable oil (divided)
Garnish
- 2 tablespoons chopped peanuts
Instructions
- Cook Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add chopped carrots and snap peas, seasoning with a pinch of salt. Sauté for about 4-5 minutes, stirring occasionally, until vegetables are tender-crisp. Remove the vegetables from the skillet and set aside.
- Saute Tempeh: Add another tablespoon of vegetable oil, garlic powder, and soy sauce (or coconut aminos) to the same skillet. Add the sliced tempeh and sauté it on all sides until heated through and slightly browned. Once cooked, remove the tempeh from the pan and set aside.
- Prepare Noodles with Peanut Sauce: Reduce the heat to medium-low, then add the remaining tablespoon of oil to the skillet. Add the Annie Hokkien noodles and the peanut sauce, stirring to combine. Cook until the noodles have softened, approximately 5 minutes. Then fold in the reserved cooked vegetables, mixing everything evenly.
- Serve and Garnish: Transfer the noodle mixture to serving bowls. Top with the sautéed tempeh slices. Garnish with chopped scallions and chopped peanuts to add extra flavor and crunch. Serve immediately.
Notes
- You can substitute Annie Hokkien Noodles with any fresh or dried noodles of your choice, such as rice noodles or udon.
- For a gluten-free version, ensure the soy sauce is tamari or use coconut aminos.
- Add more vegetables like bell peppers or broccoli for extra nutrients and color.
- Toast the peanuts before garnishing for a deeper nutty flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
