tempeh peanut noodles

Tempeh Peanut Noodles

I tried my first recipe from Thug Kitchen tonight. For those of you who don’t know it, it is a hilarious profane vegan cookbook. The recipe in the book calls for kale, but I didn’t feel like going to the store so I subbed in mushrooms and zucchini instead. It was pretty frekin’ awesome. 

Tempeh Peanut Noodles
Yields 4
Yummy peanut noodles with protein.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Peanut Sauce
  1. 1/2 cup natural peanut butter (I used chunky)
  2. 1/2 cup warm water
  3. 1/4 cup rice vinegar
  4. 2 teaspoons sesame oil
  5. 2 teaspoons lime juice
  6. 2 teaspoons soy sauce
  7. 1 teaspoon maple syrup
  8. Asian hot sauce (as much as you want!)
Noodles & Veggies
  1. 12 ounces of noodles (I used Udon)
  2. 8 ounces of Tempeh
  3. 1 teaspoon oil (or more as needed)
  4. 1 teaspoon soy sauce
  5. 1 tablespoon rice vinegar
  6. 2 tablespoons minced fresh ginger
  7. 3 cloves garlic, minced
  8. 3 or 4 small mushrooms
  9. 1 zucchini
  10. sliced green onions for garnish
  11. peanuts for crunch factor
  1. In a medium bowl whisk together the peanut butter and water until smooth. Add all the other sauce ingredients and stir.
  2. Cook the noodles according to the package. Drain, and set aside.
  3. While the noodles are cooking, start frying the tempeh until it starts to brown. Add the garlic, ginger, mushrooms, and zucchini. Once all that starts to brown, add the soy sauce and rice vinegar. Now add the noodles and sauce.
  4. Top with the onions and peanuts.
  5. Enjoy!
  1. You can substitute the Tempeh with chicken very easily.
Adapted from Thug Kitchen
Adapted from Thug Kitchen
Leaf And Beef http://www.leafandbeef.com/
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