Vegan Asian Rainbow Noodle Salad
Dinner, Lunch, Noodles

Vegan Asian Rainbow Noodle Salad

ramyaramesh3007
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This fresh and crunchy peanut rainbow noodle salad is perfect for the hot summer season, with an addition of Sweet Chili Tempeh for that spicy kick.

Asian Rainbow Noodle Salad in 30 minutes

Though we don’t have summer here in Singapore, it’s been incredibly hot this season so here’s a refreshing summer noodle salad recipe that will cool you down for sure.

I used Quinoa Tempeh as a protein source here from Angie’s Tempeh to make Sweet Chili Tempeh! It was crispy, flavorful and paired perfectly with the cold noodle salad.

Tempeh is a great protein source

This recipe can be made gluten free by using gluten free noodles and substituting soy sauce for tamari or coconut aminos. Make sure the sweet Thai chili sauce you use is gluten free as well.

Print Recipe

Asian Rainbow Noodle Salad

This fresh and crunchy rainbow noodle salad is perfect for the hot summer season, with an addition of Sweet Chili Tempeh for that spicy kick.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Fusion
Keyword: asian dressing, noodle salad, rainbow
Servings: 2

Equipment

  • 1 Large Bowl
  • 1 Frying Pan

Ingredients

Peanut Sauce

  • 1 tbsp peanut butter
  • 1 tbsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tsp chili flakes
  • 1 tsp ginger paste
  • hing
  • 3 tbsp water

Sweet Chili Tempeh

  • 200 g tempeh
  • 1/2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp mirin
  • 1 tbsp thai sweet chili sauce
  • 1 tsp corn starch
  • 2 tbsp water

Noodle Salad

  • 2 servings noodles
  • purple cabbage
  • carrots
  • spring onions

Instructions

  • Chop up vegetables into thin slices and keep aside. Cook your noodles according to package instructions.
  • Combine the ingredients for sweet chili sauce – soy sauce, sesame oil, mirin, thai sweet chili sauce, corn starch and water.
  • Chop up tempeh cubes and pan fry them in oil until crispy. You can also air fry them.
  • Pour the sauce over and give it a good mix until the mixture thickens. Add a splash of water if the mixture is too dry.
  • Assemble all the ingredients (noodles, vegetables and tempeh) in a bowl and add noodle sauce. Give it a good mix and top with toasted sesame seeds.

Notes

  1. This recipe can be made gluten free by using gluten free noodles and substituting soy sauce for tamari or coconut aminos. Make sure the sweet thai chili sauce you use is gluten free as well.