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Flavorful Spicy Tempeh and Rice Noodle Salad

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A quick and easy spicy tempeh and rice noodle salad that balances bold, spicy notes with fresh, cooling elements. Perfect for a light dinner or lunch, this salad is packed with personality and satisfying textures.

Ingredients

Scale
  • 8 ounces (225 grams) firm tempeh, cut into ½-inch cubes
  • 6 ounces (170 grams) thin rice noodles (vermicelli)
  • 1 medium carrot, julienned
  • 1 small cucumber, thinly sliced
  • 1 cup fresh cilantro leaves
  • 2 green onions, thinly sliced
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon chili garlic sauce or Sriracha
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 tablespoon toasted sesame seeds
  • Crushed roasted peanuts or cashews (optional)

Instructions

  1. Bring a medium pot of water to a boil. Add 6 ounces (170 grams) rice noodles and cook according to package instructions (3 to 5 minutes) until tender but still firm. Drain immediately and rinse under cold water to stop cooking and prevent sticking. Set aside to drain well.
  2. In a mixing bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon chili garlic sauce, 1 minced garlic clove, and 1 teaspoon grated fresh ginger. Taste and adjust spice or sweetness to your liking. Reserve half of this mixture for tossing with the noodles and vegetables later.
  3. Place the cubed tempeh in the remaining half of the marinade. Let it sit for 10 minutes to soak up flavors (minimum 5 minutes if short on time).
  4. Heat a skillet over medium-high heat and add a splash of oil. Add marinated tempeh cubes in a single layer, cooking 3 to 4 minutes per side until golden and slightly crispy. Cook in batches if necessary to avoid steaming.
  5. While the tempeh cooks, julienne 1 carrot, thinly slice 1 cucumber and 2 green onions, and roughly chop 1 cup fresh cilantro leaves.
  6. In a large bowl, combine the drained rice noodles, prepared vegetables, and fresh herbs. Pour the reserved dressing over and toss gently but thoroughly to coat.
  7. Add the cooked tempeh cubes and toss lightly again.
  8. Sprinkle with 1 tablespoon toasted sesame seeds and a handful of crushed peanuts or cashews if using. Serve immediately at room temperature or slightly chilled.

Notes

Press tempeh between paper towels before marinating to remove excess moisture for extra crispiness. Do not overcrowd the pan when cooking tempeh to avoid steaming. Rinse noodles under cold water immediately after cooking to prevent mushiness. Adjust chili garlic sauce to control spice level. Fresh herbs like cilantro or basil brighten the dish. Store leftovers in an airtight container for up to 2 days; store tempeh separately if possible to maintain texture.

Nutrition

Keywords: spicy tempeh salad, rice noodle salad, vegan salad, gluten-free salad, quick dinner, healthy salad, tempeh recipe, easy stir-fry

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