Vegan Tempeh Thai Peanut Noodles
These easy tempeh peanut noodles are served with crisp vegetables like carrots and snap peas, and the delicious peanut sauce is sure to satisfy!
Ingredients
- 3 tablespoons vegetable oil divided
- 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce or coconut aminos
- ½ cup chopped carrots
- ½ cup chopped snap peas
- Pinch salt
- 1 block tempeh sliced
- 1 package Annie Hokkien Noodles
- ½ cup Annie Chun’s Peanut Sauce
- ¼ cup chopped scallions
- 2 tablespoons chopped peanuts
Instructions
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Add 1 tablespoon oil to a large skillet over medium heat. Add carrots and snap peas and season with salt. Cook for about 4-5 minutes, stirring. Remove from the pan and set aside.
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Add 1 tablespoon oil, garlic powder and soy sauce to the skillet. Add tempeh and saute on all sides until warmed through. Remove from the pan and set aside.
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Reduce heat to medium low heat. Add the last remaining tablespoon of oil to the skillet and add Hokkien noodles and peanut sauce. Cook until noodles have softened, about 5 minutes. Stir in reserved vegetables.
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Transfer noodles to bowls and top with tempeh slices. Garnish with scallions and peanuts.
Recipe Notes
You can easily substitute tofu or your favorite protein in this vegan Thai peanut noodles recipe, as well as just about any of your favorite vegetables. Bell pepper, broccoli, mushrooms and zucchini would all be delicious!
If you can't find Hokkien noodles, any type of Asian noodle will do, such as soba or rice noodles.