Name: Sesame Noodles with Lemongrass Tempeh Crumbles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: fusion, Vietnamese
Ingredients: 8 oz tempeh (crumbled); 2 cloves of garlic minced; 1/2 inch ginger minced; 1/3 cup finely chopped lemongrass; 1/4 cup chopped green onion ((white parts)); 3.5 tbsp soy sauce (, tamari for glutenfree); 1.5 tbsp maple syrup; 2 to 3 tsp sriracha ((optional)); 1/3 cup water; 1 tsp sesame oil; 8 oz rice noodles, pad thai noodles or stir fry rice noodles; 2 tbsp soy sauce ((tamari for glutenfree)); 2 tsp rice vinegar; 1 tsp or more sesame oil; 1/4 cup green onions ((green parts)); black pepper or pepper flakes, sriracha, sesame seeds for garnish

I had some noodles and tempeh to use up and that’s how this quick stir fry came about. Tempeh is marinated in ginger, garlic, soy sauce, lemon grass and sesame oil. Then cooked until it is golden. The noodles are tossed with sesame oil, rice vinegar, soy sauce and some garlic and sriracha and warmed, then served with the delicious tempeh crumbles.

Add some blanched broccoli, or roasted veggies to the stir fry. Add in some peanut or almond butter to the noodles for creamy noodles. Use tofu or chickpeas! Loads of options. See soy-free option in notes. Lets make this!

Sesame Noodles with Lemongrass Tempeh Crumbles in a white bowl

Ingredients for Sesame Noodles with Lemongrass Tempeh Crumbles

Marinade for the Tempeh has garlic, ginger, lemongrass, green onion, soy sauce(tamari for gluten free), maple syrup, sesame oil and sriracha. Use less sriracha or omit for less heat.
Lemongrass substitute: Use more of the green onion and ginger and add 1 tbsp lime juice
Sesame noodles use any of the rice noodles (pad thai or thin noodles).
The noodles are flavored with sesame oil, soy sauce and vinegar
Tempeh substitute: Use slightly mashed cooked chickpeas or white beans, or crumbled super firm tofu, or soy curls (soak dried soy curls inthe marinade then chop before sauteeing into crumble size), seitan or other meat crumble substitute
Soy substitute: Use liquid aminos and more of the other flavors. Add some chickpea miso for extra savory.

How to make Lemongrass tempeh crumbles with Sesame noodles

Crumble tempeh in a bowl. Add the rest of the ingredients except sesame oil and mix well to combine. Chill for atleast 15 mins or a couple of hours. Ingredients for our Lemongrass tempeh crumbles in bowls

Ingredients for our Lemongrass tempeh crumbles in a white bowl

Heat a skillet over medium heat. Add 1 tsp sesame oil. Add the tempeh with the marinade and cook over medium high heat until all the marinade is absorbed and some of the tempeh edges get roasted. Press and break the larger pieces during cooking to make an even crumble. 7 to 10 mins. Remove from the skillet.

Our Lemongrass tempeh crumbles in grey skillet

Add the cooked rice noodles to the same skillet. Add soy sauce, rice vinegar and sesame oil. (Add a good pinch of salt and pepper, 1/4 tsp garlic powder and a drizzle of sriracha , optional) Toss well over medium heat to heat through. Taste and adjust flavor. Distribute noodles over 2 bowls. Add a generous helping of the tempeh.

Garnish with chopped green onion, black pepper, sesame seeds or toasted peanuts. Drizzle some lime juice or sriracha if needed and serve immediately.