Home Health And Wellness Tips Peanut Noodles with Tempeh and Kale

Peanut Noodles with Tempeh and Kale

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peanut tempeh kale noodles

This Peanut Noodles with Tempeh and Kale bowl is a simple and completely nourishing anytime meal. Packed with plant-based protein, leafy greens and noodles of your choosing, this flavorful meal is one so as to add to your weekly rotation.

peanut sauce and tempeh in a bowl

Soba Noodles when you Have them

I’ve made this dish a couple of occasions and I want it greatest with soba noodles. The 100% buckwheat soba noodles to be actual. I really like the texture, taste and superior nutrition profile of buckwheat soba.

It is usually simpler to seek out soba noodles within the grocery retailer which might be a mix of wheat flour and buckwheat flour. Those absolutely work nicely too. But if you’ll find the all-buckwheat soba, go for it! I purchase Eden brand and once I can’t find them at Whole Foods, I have bought in bulk on Amazon.

peanut tempeh kale noodles

Other noodle options for this dish embrace…

  • udon noodles
  • rice noodles
  • any variety of wheat noodle
  • something artistic like a legume-based noodle
  • any noodles you’ve available!
  • rice
  • farro
  • quinoa
  • barley

…So many great options to play around with right here! But once more, attempt the soba should you can, soba noodles just actually work in this Peanut Noodles with Tempeh recipe.

two peanut noodle bowls

Kale with Peanut Sauce

Ok, so in case you have never had peanutty kale, you’re missing out! Kale pairs so nicely with peanut sauce. I typically do a fast saute/wilt of my kale and add some peanut sauce as a veggie aspect dish. So good! Sometimes I add a splash extra maple syrup as a result of the candy compliments out the grassiness of the kale. And the peanut butter acts as the right healthy fats for giving kale some oomph.

Other Veggies to Try…

Today’s recipe is basically made for kale, however if you want to mess around with others, attempt these..

  • spinach
  • broccoli
  • bok choy
  • chard
  • cauliflower
close up of peanut noodles with tempeh

Tempeh Cubes

Tempeh is created from fermented soy beans. It has a nutty taste and is packed with vegan protein. Tempeh is a type of strange meals that you must know easy methods to put together to actually love. Sort’ve like tofu! So listed here are my primary tips for the tempeh in this Peanut Noodles with Tempeh and Kale dish…

1 – Do a fast steam in your skillet. Add your cubes and water. Then cover with a lid. This will steam and hydrate the tempeh. Nothing is worse than DRY tempeh cubes! Some individuals even assume that if you steam the tempeh first, it reduces a few of the natural bitterness.

2 – Let the tempeh prepare dinner in sauce. Once you add a few of the sauce, really permit time for the recent skillet to help marinate the tempeh in sauce. Don’t just toss and serve.

3 – Tiny cubes! I feel tiny cubes are probably the most flavorful because you get a better quantity of sauce per tempeh chew copared to a larger tempeh dice or triangle. Tempeh takes a while to completely marinate .. so since we’ve got not pre-marinated the tempeh in this recipe, you need tiny bits, smothered in sauce.

To Serve: Other Toppings to Try…

Once you plate your dish, there are such a lot of elements you’ll be able to add for additional flavor, veggies, colour and texture. Here are my faves…

  • avocado
  • scorching sauce
  • recent lime juice by way of lime wedges
  • scallions, chopped
  • sesame seeds
  • chopped carrots
  • kimchi
  • thinly sliced radish
  • crispy onions
overhead of peanut noodle bowls with veggies

Alrighty! Let’s get to this Peanut Noodles with Tempeh and Kale recipe…

peanut tempeh kale noodles

Peanut Noodles and Tempeh

Peanut noodles with tofu cubes and wilted kale makes for a balanced and nourishing vegan dinner. Protein and flavor packed.

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Prep: 5 mins

Cook: 20 mins

Total: 25 mins

Servings: 3 servings


  • 8 oz tempeh, small cubes
  • 8 oz soba noodles
  • 1/2 cup peanut sauce, see notes for recipe
  • 1 bunch kale, thick stems eliminated, leaves roughly chopped
  • 2 scallions, chopped – non-compulsory
  • 1 Tbsp olive oil, additional virgin
  • 1/2 – 3/4 cups water
  • salt and black pepper, to taste – elective
  • 1 clove garlic, sliced – optionally available


  • Fill a big soup pot with water and convey to a boil. Add your soba noodles. Cook time can be about 7-8 minutes.

  • While the noodles prepare dinner, put together your peanut sauce in a blender. Set aside. (My recipe in notes)

  • Tempeh: Warm a skillet over medium warmth and add the tempeh and 1/2 cup of water. Cover with lid. Allow the water to steam. It will take in into the tempeh and soften, plump up the tempeh a bit. When the water is gone or just about gone, remove lid and toss tempeh a bit within the pan to stop sticking.

  • Add the olive oil, optionally available sliced garlic and toss tempeh once more – this time to be coated within the oil. Push tempeh over to at least one aspect of the pan and add the kale leaves to the other aspect. Add another splash of water and shortly cowl with lid again and let prepare dinner for an additional two minutes. The kale will start to prepare dinner down as nicely. When the kale is half-wilted, flip off warmth.

  • With the skillet scorching, but turned off, pour about 1/4 cup of peanut sauce over prime the tempeh. Cover with lid once more and let sit.

  • Your noodles must be nearly finished by now. You will need to drain them and the rinse them nicely in chilly water to loosen any which are sticking collectively. This additionally helps rinse any sticky residue off them. The 100% soba noodles will ‘leak’ and stick more than another noodle… Once the water runs clear and noodles are rinsed nicely, drain all of the water one last time.

  • Turn warmth back on – medium -the skillet and push the wilted kale together to create area for the noodles. Add the noodles to your skillet – if frightened about sticking you possibly can add another splash of oil.

  • Now pour more peanut sauce over prime the skillet – tempeh, noodles and a number of the kale. Place lid again on and prepare dinner till the lid begins to steam a bit. You principally simply need to permit the peanut sauce and noodles to completely warm and the sauce to marinate the noodles and the tempeh a bit extra. Using tongs, you’ll be able to toss every little thing around a bit if desired. Add salt and pepper to taste now or after serving and tasting.

  • Serve! Add the noodles, tempeh and kale to your bowls. Top with elective chopped scallions. Add further peanut sauce if desired. Other toppings might embrace: avocado, scorching sauce, sesame seeds, chopped carrots and more…

recipe writer: Kathy Patalsky

nutrition estimate | per serving

Calories: 569kcal | Carbohydrates: 77g | Protein: 29g | Fat: 19g | Saturated Fat: 2g | Sodium: 1185mg | Potassium: 737mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4409IU | Vitamin C: 54mg | Calcium: 181mg | Iron: 5mg

dinner, kale, noodles, peanut butter, soba, tempeh, vegan

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