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Tempeh Noodle Bowl with Sesame Chickpea Dressing

1 hr + 35 min

Main
A beautiful rainbow of crunchy vegetables with soft rice noodles and flavourful tempeh. The dressing brings it all together with a savoury kick.

Servings

Total

1 hr + 35 min

Prep

15 min

Cook

20 min

Rest

1 hr

Contains

Soy symbol

soy

Sesame symbol

sesame

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

Marinated tempeh

  • ¼ cup (60 mL)
    sodium-reduced soy sauce
  • 3 Tbsp (45 mL)
    rice vinegar
  • 2 Tbsp (30 mL)
    maple syrup
  • 1 Tbsp (6 g)
    freshly grated ginger
  • 3
    cloves garlic, minced
  • 1 tsp (5 mL)
    toasted sesame oil
  • ½ tsp
    ground cumin
  • ½ tsp
    chili flakes
  • ½
    lime, juiced
  • 8.8 oz (250 g)
    tempeh, cut into ½ cm slices
  • 1 Tbsp (15 mL)
    vegetable oil, for frying

Dressing

Salad base

  • 5.3 oz (150 g)
    dry white rice noodles
  • 2 cups (70 g)
    romaine lettuce, chopped
  • 1
    bell pepper, sliced
  • 1
    carrot, thinly sliced with a peeler
  • 1
    avocado, sliced

Optional garnish

  • sliced green onion
  • roasted unsalted peanuts

Directions

  1. In a large shallow bowl, mix together the tempeh marinade ingredients.
  2. Add the tempeh and toss to coat. Cover and marinate in the fridge for at least 1 hour, or preferably, overnight.
  3. To a non-stick pan on medium heat, add a bit of oil. Cook the tempeh slices in a single layer until golden, about 4 - 5 minutes on each side. Spoon over any remaining marinade while cooking.
  4. Add all the dressing ingredients to a blender or small food processor and blend until smooth.
  5. Cook the rice noodles according to package directions, then drain.
  6. To assemble, add the noodles to a bowl, top with veggies and tempeh, and drizzle over the dressing. Add desired garnishes, and enjoy!

Storage

  • This dish is best if enjoyed right away.
  • The salad and dressing can be stored separately in airtight containers in the fridge for up to 3 days.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 41%

• dry white rice noodles

Proteins 18%

• tempeh

• cooked chickpeas

Fruits & Veggies 41%

• freshly grated ginger

• clove garlic

• lime

• clove garlic

• freshly grated ginger

• romaine lettuce

• bell pepper

• carrot

• avocado

Calcium
No significant sources of calcium
Fat

• toasted sesame oil

• vegetable oil

• toasted sesame oil

• avocado

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Poiven Capp - Jan. 31, 2024, 9:56 p.m.

love the dressing! I made this as a nourish bowl with a spinach and rice base and it was amazing. love the tempeh too but I always love tempeh 😄

one thing is that tempeh in my experience takes much longer to cook than this recipe calls for. it takes me about 8-10 minutes per side. I knew this going into it and timed it perfectly with the rice finishing!

PUL Team - Feb. 1, 2024, 12:30 a.m.

Hey there, Poiven, we're so glad that the recipe is being enjoyed 🙂 The nourish bowl sounds wonderful!

Reply
Sheri - Jan. 28, 2024, 3:44 a.m.

Absolutely wonderful dish! My family has always had mixed feelings regarding tempeh. Tonight there was not one leftover bite. Even my picky husband praised this dish! Thank you!

Reply
Britta - Nov. 21, 2023, 11:16 p.m.

Delicious!

Reply
Amanda - Sept. 10, 2023, 8:34 p.m.

This was amazing! I tweaked it a little bit by quickly sautéing the carrots and bell pepper along with some thinly sliced cabbage in some oil (+salt and pepper), since I wanted everything to be warm. Thank you for an amazing recipe as always!

PUL Team - Sept. 11, 2023, 3:06 a.m.

Yayy thanks for sharing the tweaks, Amanda, it means so much! Happy cooking 🤩

Reply
Phillipa - Aug. 13, 2023, 11:50 a.m.

I loved the chickpea sauce and I will be making this as an accompaniment for vegetables and salads in the future. A great way to get more protein into a dish.
The tempeh tasted great (I was on the verge of a few burnt pieces) and my toddler adored it! I had a mixed salad that needed using which had a few bitter leaves so I'm looking forward to using your suggested lettuce next time so I can taste the difference between the two. I personally liked the peppery flavour of the salad but perhaps something with more bite would be good. I could imagine that iceberg would work well too for added freshness.
Could you perhaps do an article on the nutritional benefits of different types
of lettuce/salad leaves?

PUL Team - Aug. 14, 2023, 2:52 a.m.

Aww we're so thrilled the chickpea sauce and tempeh were enjoyed, Phillipa! Experimenting with iceberg lettuce is a lovely idea to add a refreshing twist. We've noted down the idea for an article on different lettuce leaves 😊

Reply
Sophie - Aug. 8, 2023, 2:11 p.m.

I only made the marinated tempeh and rice noodles with sesame oil, but skipped the chickpea sauce and sauteed leeks and carrots. It was delicious.
Can I freeze the leftover tempeh ?

PUL Team - Aug. 9, 2023, 2:22 p.m.

Thanks for sharing your experience with the recipe, Sophie! We haven't tested it ourselves but imagine you could freeze the tempeh in an airtight container :)

Reply
Evi - July 27, 2023, 12:39 p.m.

The marinated temped was absolutely delicious! I wasn’t a fan of the chickpea dressing - somehow too strong and the flavours didn’t do it for me.

PUL Team - July 29, 2023, 9:32 p.m.

Hey Evi, thanks for sharing your experience with the recipe. We're just revisited the dressing and made some modifications to help make sure it's the best version it can be - we hope you enjoy this updated version in case you decide to give it another go 🤗

Evi - Feb. 24, 2024, 6:24 p.m.

Thank you so much! I gave it another change today and it turned out great. The flavours worked for me this time - really love the combo maple syrup and roasted sesame oil! 🍁

Evi - Feb. 24, 2024, 6:25 p.m.

*chance

Reply
Regina - April 22, 2023, 2:43 p.m.

A simple yet flavourful dish! My husband absolutely loved it. I felt something was missing in flavour, although not quite sure what.
However, I did forget I ran out of sesame oil, so had to replace it with vegetable oil. Will make again and hope it is the sesame oil I was missing!
Thanks for the recipe!!

PS. Not sure whether it is only missing in the app or also online, but in the ingredients list the cumin and chili flakes weren’t mentioned. So, when it apparently was time to add them, I didn’t know how much I should’ve used. No biggie, I managed, but just to let you know :-)

PUL Team - April 29, 2023, 5:55 a.m.

Hey there, Regina, thanks so much for sharing your experience with the recipe and for catching this! So sorry for any confusion. The amounts for cumin and chili are now added 🤗

Poiven Capp - Jan. 31, 2024, 9:53 p.m.

I know this is an old comment but sesame oil has a very strong flavor that is one of the base flavors of the dressing. replacing it with vegetable oil would be like replacing the soy sauce with water! hope you try this one again

Reply
Dominique-E. - April 11, 2023, 5:33 p.m.

My first tempeh recipe… wonderful!

Reply