Cookstr.com

Vietnamese Noodles with Tempeh and Peanuts

Updated August 24, 2017

Cookbook

Vegan Fire & Spice

Published by Vegan Heritage Press

Vietnamese Noodles with Tempeh and Peanuts
Vietnamese Noodles with Tempeh and Peanuts
This image courtesy of Robin Robertson

Editor's Note: Why order delivery when you can whip up this recipe for Vietnamese Noodles with Tempeh and Peanuts? This easy vegan recipe definitely doesn't hold back when it comes to using bold flavors. Featuring hoisin sauce, a vegan take on fish sauce, and vegetables, this dish is presented on a bed of rice noodles. The hearty and filling dinner also has some heat to it, as chile oil is counted among the ingredients. If you want to cool down, then take a look at the author's recipe for Chilled Avocado Soup. It will definitely complement the meal!

The hottest Vietnamese dishes will be found in the South, where cooks make more liberal use of chiles than their Northern counterparts.

Serves4

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Occasional Fresco, Casual Dinner Party, Family Get Together

Recipe CourseMain Course

Dietary ConsiderationVegan

MealDinner

Taste and TextureHerby, Hot & Spicy, Light, Nutty, Umami

Ingredients

  • 1 (8-ounce) package tempeh
  • 2 tablespoons cold-pressed canola oil
  • ¼ cup soy sauce (for Vegan “Fish” Sauce, see Notes below)
  • 3 tablespoons rice vinegar
  • 1½ tablespoons sugar or a natural sweetener
  • 1 tablespoon hoisin sauce
  • 2 teaspoons hot chile oil
  • 8 ounces rice noodles or linguine
  • 1 carrot, shredded
  • 1 bunch scallions, minced
  • 2 tablespoons minced fresh cilantro
  • ½ cup crushed dry-roasted peanuts

Instructions

  1. Poach the tempeh in simmering water for 30 minutes. Drain and cut into ½-inch strips.

  2. Heat the oil in a large skillet or wok over medium-high heat. Add the tempeh and cook until browned, about 10 minutes. Transfer to a large bowl.

  3. In a small bowl, combine the soy sauce, vinegar, sugar, hoisin sauce, and chile oil. Pour the mixture onto the tempeh and set aside.

  4. Cook the noodles according to package directions. About 3 minutes before the noodles are done, add the carrots to the pot and finish cooking. Drain the noodles and carrots well, and add to the tempeh mixture. 

  5. Add the scallions, cilantro, and peanuts, tossing gently to combine. Taste and adjust seasoning, adding more chile oil if desired. Serve warm or at room temperature.

Notes: Vegan “Fish“ Sauce

Known as nuoc nam in Vietnam and nam pla in Thailand, this sauce is traditionally used in much the same way soy sauce or tamari is used in China or Japan. I like the extra dimension this sauce gives to a recipe, although, in a pinch, you could get by with substituting a good-quality soy sauce or tamari. Makes about ¾ cup.

½ cup soy sauce
2 garlic cloves, minced
½ teaspoon hot red pepper flakes
1 tablespoon fresh lemon juice
1 tablespoon sugar, or a natural sweetener
¼ cup water

Combine all the ingredients in a small jar with a tight-fitting lid. Shake until well blended. Store the jar in the refrigerator.

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