DinnerDish

Crispy Tempeh Sweet Chili Noodle Bowls

Name: Crispy Tempeh Sweet Chili Noodle Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz rice noodles; 8 oz tempeh, sliced; 3 cups shredded green cabbage; 8 oz snap peas; 2 carrots, shredded; 2 tbsp neutral oil; 1/3 cup sweet chili sauce; 2 tbsp tamari; 1 tbsp lime juice; 1 tsp grated ginger; 2 scallions, sliced; Kosher salt

Vegan rice noodle bowls with crisp tempeh, cabbage, snap peas, sweet chili sauce, tamari, and lime.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

8 oz rice noodles

8 oz tempeh, sliced

3 cups shredded green cabbage

8 oz snap peas

2 carrots, shredded

2 tbsp neutral oil

1/3 cup sweet chili sauce

2 tbsp tamari

1 tbsp lime juice

1 tsp grated ginger

2 scallions, sliced

Kosher salt

Instructions

Step 1

Cook the rice noodles according to package directions and drain.

Step 2

Whisk the sweet chili sauce, tamari, lime juice, ginger, and 2 tablespoons water.

Step 3

Brown the tempeh in neutral oil until crisp, then add half the sauce and glaze it.

Step 4

Stir-fry the cabbage, snap peas, and carrots until crisp-tender.

Step 5

Toss the noodles with the vegetables and remaining sauce.

Step 6

Serve topped with tempeh and scallions.

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Average rating

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Servings

Timing

40 min

Meal type

Dinner

Recipe level

Dish

Visibility

public

Dietary tags

Dairy-freeEgg-freeGluten-freePeanut-freeVeganVegetarian