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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.