Spicy Peanut and Tempeh Noodles

Recipe by Nourish App: Pregnancy Pack


Prep time


Cooking time




  • 300 g High Protein Organic Tempeh

  • 1 Tbsp

  • Smooth Peanut Butter

  • 1 Tbsp Sesame Oil

  • 1 tsp Chilli Flakes

  • 2 Tbsp Lime Juice

  • 2 Tbsp Maple Syrup

  • 2 Tbsp Reduced Salt Soy Sauce

  • ¼ cup Smooth Peanut Butter

  • 3 Tbsp Reduced Salt Soy Sauce

  • 1 Tbsp Chinese Chilli Oil

  • 1½ Tbsp Rice Wine Vinegar

  • ½ Tbsp Crushed Garlic

  • ½ Tbsp Brown Sugar

  • ¼ cup Water

  • 320 Soba Noodles

  • 1 med Broccoli

  • 6 sml Bok Choy

  • 1 handful Fresh Coriander

  • 1 Tbsp White Sesame Seeds

  • 1 whole Spring Onion


  • Tempeh:
  • Slice the tempeh into thin slices.
  • To make the marinade - mix together the first measure of peanut butter, sesame oil, chilli flakes, lime juice, maple syrup, and the first measure of soy sauce. Whisk until smooth.
  • In a bowl, add the tempeh slices then pour over the marinade. Mix to coat the tempeh then set aside in the fridge for at least 1 hour.
  • Once marinated, preheat the oven to 200°C. Lay the tempeh slices on a tray lines with baking paper and bake for 15 minutes until golden. Keep the bowl with any remaining marinade.
  • Once the tempeh is golden, remove from the oven and brush with the remaining marinade.
  • Noodle Sauce:
  • Add the second measure of peanut butter, soy sauce, Chinese chilli oil, rice wine vinegar, garlic, brown sugar and water to a blender. Blend until smooth.
  • Assembly:
  • Cut the broccoli into bite sized pieces and thinly slice the bok choy.
  • Blanch the broccoli in a pot of boiling water for about 2 minutes.
  • Cook the noodles as per packet instructions, then strain and set aside.
  • Stir the noodle sauce through the soba noodles, then mix in the sliced bok choy, broccoli and tempeh slices.
  • Serve hot garnished with sliced spring onion, coriander and sesame seeds. Enjoy!

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