Singapore Noodles with Tempeh Recipe

Recipe Category: Vegan

Singapore Noodles With Tempeh Recipe


Makes 4 servings

  • 8 ounces tempeh, cut into 1/2-inch dice
  • 8 ounces rice vermicelli
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons canola or grapeseed oil
  • 4 tablespoons soy sauce
  • 1/3 cup creamy peanut butter
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon ground cayenne
  • 1 medium red bell pepper, chopped
  • 3 cups shredded cabbage
  • 3 garlic cloves
  • 1 cup chopped green onions
  • 2 teaspoons grated fresh ginger
  • 1 cup frozen peas, thawed
  • salt
  • 1/4 cup chopped unsalted roasted peanuts, for garnish
  • 2 tablespoons minced fresh cilantro, for garnish


  1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
  2. Drain and blot dry
  3. Soak the rice vermicelli in a large bowl of hot water until softened, about 5 minutes
  4. Drain well, rinse and transfer to a large bowl
  5. Toss with the sesame oil and set aside
  6. In a large skillet, heat 1 tablespoon of the canola oil over medium-high heat
  7. Add cooked tempeh and cook until browned on all sides, adding 1 tablespoon of the soy sauce to add color and flavor
  8. Remove the tempeh from the skillet and set aside
  9. In a blender or food processor, combine the peanut butter, coconut milk, water, lemon juice, sugar, cayenne and the remaining 3 tablespoons soy sauce
  10. Process until smooth and set aside
  11. In a large skillet, heat the remaining 1 tablespoon canola oil over medium-high heat
  12. Add the bell pepper, cabbage, garlic, green onions and ginger and cook, stirring occasionally until softened, about 10 minutes
  13. Reduce heat to low; stir in the peas, the browned tempeh and the softened noodles
  14. Stir in the sauce, add salt to taste and simmer until hot
  15. Transfer to a large serving bowl, garnish with chopped peanuts and cilantro and serve

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