15-Min Peanut Miso Tempeh Noodles
Dinner, Lunch, Noodles

15-Min Peanut Miso Tempeh Noodles

ramyaramesh3007
Jump to Recipe Print Recipe

These peanut miso noodles are tasty, nutritious and don’t compromise on protein.

Miso Peanut Noodles

These 15-minute noodles are made with simple ingredients like mild sodium miso, gochujang and soy sauce. You can easily make them for lunch, dinner or meal prep.

The tempeh is also seasoned well with soy sauce and the sauce mixture prepared for the noodles. Tempeh is an incredible source of protein for vegans and vegetarians, packing up to 18g of protein per 100g of serving. Though it slightly less than meat, you can pair this additionally with high protein ingredients, like peas, edamame or roasted chickpeas!

The gluten free version of this recipe requires the noodles to be substituted with gluten free noodles (like brown rice ramen or rice noodles), soy sauce with tamari and gochujang with chili paste or chili flakes. Remember to also check if your miso is gluten free. I use the organic low sodium miso as shown below.

Organic Mild Sodium Miso
Print Recipe

15-min Peanut Miso Tempeh Noodles

These peanut miso noodles are tasty, nutritious and don't compromise on protein.
Cook Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian, Fusion
Keyword: asian, noodles, ramen, tempeh
Servings: 1

Equipment

  • 1 Plate
  • 1 Small Pot

Ingredients

  • 1 serving vegan ramen noodles
  • 1 tbsp peanut butter (unsweetened)
  • 1 tsp miso
  • 1 tsp gochujang
  • 1 tsp light soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 2 tbsp water

Pan Fried Tempeh

  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp peanut sauce mixture
  • 1 tsp corn starch
  • 3 tbsp water

Instructions

  • Mix together all the ingredients for the sauce. Cook the noodles according to package instructions.
  • Make the mixture for the tempeh. Pan fry tempeh on both sides in olive oil for about 5-10 minutes until crispy.
  • Pour the sauce over and sauté until mixture thickens.
  • Pour peanut miso sauce over noodles and mix well. Serve with fried tempeh, spring onions and sesame seeds!

Notes

  1. The gluten free version of this recipe requires the noodles to be substituted with gluten free noodles (like brown rice ramen or rice noodles), soy sauce with tamari and gochujang with chili paste or chili flakes. Remember to also check if your miso is gluten free. 
  2. You can sub rice wine vinegar with mirin or white vinegar. 
  3. I used soy bean tempeh for this recipe, but any type of tempeh should work. 
  4. You can substitute peanut butter with cashew butter or sunflower seed butter, if you have a nut allergy.Â