Mains, Vegan, Vegetarian

Tempeh Satay Noodles

Cooking method:

  • Prep Time: 15 mins
  • Total time: 15 mins
  • Skill Easy
  • Serves 2 people

Tempeh Satay Noodles

The creamy nutty satay sauce is the perfect accompaniment to veggies and noodles, as it adds a gorgeous flavour and makes even the plainest of vegetables taste delicious. This can be whipped together and on your table in less than 15 minutes so works wonderfully as a quick and easy vegan midweek meal.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Peanuts, Soy

Recipe tags


  • 1 block Temphe
  • 1 Red pepper
  • 80g Mangetout
  • 2 handfuls Fresh or frozen peas
  • 2 servings Whole-wheat noodles
  • 90g Smooth peanut butter
  • 1 tbsp Soy sauce
  • 1 tbsp Sriracha
  • 1/4 tsp Garlic granules
  • 1 Lime
  • 300ml Water
  • 90g Coconut milk (from a can)
  • 1/2 Red chilli
  • A handful Chopped spring onions
  • A handful Chopped peanuts
  • Fresh coriander

Cooking mode

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  • Step 1

    Begin preparing the sauce by adding the peanut butter, soy sauce, sriracha, garlic granules, juice from 1 a lime, coconut milk and water to the Ninja blender and blending until smooth. Set to one side.

  • Step 2

    In a large saucepan add a drizzle of oil along with the red pepper and tempeh cubes.

  • Step 3

    Meanwhile in another saucepan of boiling water add the noodles.

  • Step 4

    After a few minutes add the mangetout and peas to the pan with the peppers and tempeh and cook for a few minutes.

  • Step 5

    Once the noodles are cooked (this should take approximately 8 minutes), drain them and rinse with cold water before adding the pan and coating evenly with the sauce.

  • Step 6

    Plate up, and finish by garnishing with red chilli, crushed peanuts, fresh coriander, spring onion and the remaining lime cut into wedges.