Take Heart!
From Christian Vegetarian Association (CVA)

Asian Noodle Bowl with Seared Tempeh

Serving Amount: 4

Prep Time: 40 Minutes


1 pkg Organic Soy Tempeh®
6 oz thin rice noodles (vermicelli style)
1/8 tsp oriental sesame seed oil
2 Tbsp plus 1 Tbsp canola oil
2/3 c 1 1/2 inch long, matchstick-cut red bell pepper
1/2 c 1 1/2 inch long, matchstick-cut carrot
1/2 c thin diagonally sliced snow peas
2 large green onions, diagonally sliced
Fresh basil leaves, chiffonade; cilantro sprigs; or 1 1/2 teaspoons toasted sesame seed (optional)


  • Prepare sauce; set aside. See recipe below.
  • Place noodles in large bowl. Pour over boiling water to cover. Let stand about 10 minutes or until softened. Rinse with cold water; squeeze to drain well.
  • Cut noodles in half or thirds; return noodles to bowl. Add sesame oil; toss until evenly coated. Set noodles aside.
  • Meanwhile, heat 1 tablespoon of canola oil over medium-high heat in medium, heavy skillet.
  • Add half of the tempeh to the skillet in a single layer. Cook for 2 to 3 minutes or until golden and crisp, turning pieces over halfway during cooking.
  • Transfer to medium bowl. Repeat with 1 tablespoon of canola oil and remaining tempeh. Pour half of the sauce mixture over the tempeh in bowl; toss to coat tempeh. Set tempeh aside.
  • To the hot skillet, add remaining 1 teaspoon oil. Add bell pepper, carrot, snow peas, and green onions; cook and stir about 1 minute or until crisp-tender.
  • Transfer to bowl with noodles. Add tempeh mixture; gently toss until combined.
  • To serve, spoon noodle mixture into individual bowls; drizzle with remaining sauce. If desired, garnish with basil, cilantro, or sesame seed.

Makes 4 (1 1/2 cup) servings.

Sweet-Sour Asian Sauce:


Combine 1/2 cup seasoned rice vinegar
1/2 cup water
2 teaspoons sugar
2 teaspoons fresh lime juice
1/2 teaspoon soy sauce
1/8 teaspoon crushed red pepper

If desired, stir in 1/4 teaspoon grated fresh ginger.

Makes about 1 cup.


Asian Noodle Wraps with Seared Tempeh:

  • Prepare noodle mixture as directed above.
  • To serve, spoon about 1/2 cup of the noodle mixture onto each of 12 large leaf or iceberg lettuce leaves; fold or roll up.
  • Serve with remaining sauce for dipping.

Makes about 12 wraps or 4 servings.

See more Vegan Recipes