Hoisin Tempeh Noodle Salad (2024)

5 from 3 ratings

Crispy tempeh, a light dressing, alllll the veggies and cold rice noodles – this Hoisin Tempeh Noodle Salad is not only delicious, it is also protein-packed. This a great salad for meal prep. Make a batch and eat it all week. Everything you need in one bowl!

Step One: Prep the Tempeh & Noodles

When I posted my Buffalo Tempeh Salad last week I mentioned that you should expect to see more tempeh recipes in the near future. And I was not lying.

To get the tempeh ready, start by cubing it and adding it to boiling water. Boiling the tempeh removes any bitterness and starts the cooking process. You only need to let it boil for 5 minutes before draining.

At the same time the tempeh is boiling, cook the rice noodles. They should take about the same amount of time. Once the noodles are tender, drain them and rinse with cold water.

Step Two: Make the Sauces

For this recipe we need to prep two sauces: the salad dressing and the tempeh glaze.

For the salad dressing you will need:

• sweet chili sauce
• oil– I used avocado
• sesame oil
• ginger powder
• garlic
• low sodium soy sauce
• lime juice

For the tempeh glaze you’ll need:

• hoisin sauce
• low sodium soy sauce
• sesame oil
• garlic

Add the ingredients to separate bowls and mix to combine.

Step Three: Cook the Tempeh

Cooking the tempeh is very quick. That is why we want to have everything prepped ahead of time!

Heat a little oil in a skillet over medium heat. Add the drained tempeh and cook until browned on both sides (approx. 3 minutes per side).

Pour in the pre-made hoisin sauce and toss until the sauce has caramelized. Once the sauce hits the pan, you want to keep a close eye on it and move quickly. The sauce can easily burn if you let it sit too long.

Step Four: Assemble & Serve

I like to prep the rest of the veggies while the noodles/tempeh are cooking so that I can assemble quickly once everything is done.

To a large bowl, add the chilled noodles, spinach, green onion, cilantro, jalapeño, edamame and the dressing. Toss until everything is coated nicely.

I like to transfer the salad to a platter before topping it off with the tempeh. Make sure to have extra lime wedges on the side and dig in!

TIP: If making this for meal prep, keep the salad dressing on the side and add to individual portions as you eat.