Craving a dish that tantalizes your taste buds while being both nutritious and satisfying? Look no further than our vibrant Tempeh Rice Noodle Bowl in Peanut Sauce! This delightful Asian-inspired recipe brings together tender rice noodles, crispy tempeh, and a medley of colorful vegetables, all enveloped in a creamy, irresistible peanut sauce. Perfect for a quick weeknight dinner or a meal prep favorite, this bowl is not just food—it's a flavor adventure waiting to happen. Ready to dive into a deliciously healthy meal that’s as easy to make as it is to devour? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 200g rice noodles
- 150g tempeh, cubed
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- Chopped peanuts for garnish
- Fresh cilantro for garnish
Instructions
- Prepare the sauce by whisking together peanut butter, soy sauce, maple syrup, lime juice, and sesame oil in a medium bowl until smooth and well combined. Set aside.
- Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions, typically 3-4 minutes, until tender but still slightly firm. Drain and rinse with cold water to stop cooking, then set aside.
- Cut tempeh into 1/2-inch cubes. Heat a large skillet or wok over medium-high heat with a tablespoon of oil.
- Sauté tempeh cubes for 4-5 minutes, turning occasionally, until golden brown and crispy on multiple sides. Remove from pan and set aside.
- In the same skillet, add sliced bell peppers, broccoli florets, and julienned carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Return tempeh to the skillet with vegetables. Pour prepared peanut sauce over the mixture and gently toss to coat everything evenly.
- Add cooked rice noodles to the skillet and mix thoroughly, ensuring noodles are well coated with sauce and heated through.
- Transfer noodle mixture to serving bowls. Garnish with chopped peanuts and fresh cilantro leaves.
- Serve immediately while hot, with extra lime wedges on the side if desired.
Tips
- Prep Ingredients Ahead: To save time, chop your vegetables and cube the tempeh in advance. This way, you can whip up this dish in just 15 minutes when you're ready to cook!
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Snap peas, zucchini, or even baby corn can add unique flavors and textures.
- Adjust the Sauce: If you prefer a spicier kick, consider adding a dash of sriracha or red pepper flakes to the peanut sauce. For a sweeter taste, increase the maple syrup slightly.
- Don’t Skip Rinsing the Noodles: Rinsing the cooked rice noodles in cold water not only stops the cooking process but also helps prevent them from sticking together.
- Garnish Generously: Elevate the presentation and flavor by generously garnishing with chopped peanuts and fresh cilantro. A squeeze of extra lime juice just before serving can brighten up the dish even more!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 25g
Fat: 30g
Saturated Fat: 6g
Cholesterol: 0mg
