Sesame Noodles with Lemongrass Tempeh Crumbles

Ingredients

• 227 g (8 oz)tempeh, crumbled
• 2 clovesgarlic, minced
• 1.3 cm (½ inch)ginger, minced
• 80 ml (⅓ cup)lemongrass, finely chopped
• 60 ml (¼ cup)spring onions, chopped (white parts)
• 52.5 ml (3½ tbsp)soy sauce, or tamari for a gluten-free version
• 22.5 ml (1½ tbsp)maple syrup
• 10–15 ml (2–3 tsp)sriracha (optional)
• 80 ml (⅓ cup)water
• 5 ml (1 tsp)sesame oil
• 227 g (8 oz)rice noodles, pad Thai noodles or stir-fry rice noodles
• 30 ml (2 tbsp)soy sauce, or tamari for a gluten-free version
• 10 ml (2 tsp)rice vinegar
• 5 ml (1 tsp) or moresesame oil
• 60 ml (¼ cup)spring onions (green parts)
• to tasteblack pepper or chilli flakes, sriracha and sesame seeds, for garnish

Instructions

1. 1

   Marinate the tempeh

   Put the crumbled tempeh in a bowl. Add the garlic, ginger, lemongrass, white spring onion, soy sauce, maple syrup, sriracha if using and water; mix well. Cover and chill for at least 15 minutes or for a couple of hours.

2. 2

   Cook the tempeh

   Heat a skillet over medium heat and add 1 tsp sesame oil. Tip in the tempeh and its marinade, then cook over medium-high heat for 7–10 minutes, until the liquid has been absorbed and some edges are roasted. Press and break up larger pieces as they cook to make an even crumble. Remove from the skillet.

3. 3

   Cook the noodles

   Prepare the noodles according to the packet instructions, then set them aside.

4. 4

   Dress the noodles

   Add the cooked noodles to the same skillet. Pour in 2 tbsp soy sauce, the rice vinegar and 1 tsp or more sesame oil, then toss over medium heat until warmed through. If desired, add ¼ tsp garlic powder and salt for extra flavour, or 2 tbsp smooth peanut or almond butter for a creamy version. If the noodles seem dry, add a little lime juice or broth; taste and adjust the seasoning.

5. 5

   Divide into bowls

   Share the noodles between bowls and add a generous helping of tempeh to each. Serve blanched or pickled vegetables alongside.

6. 6

   Garnish and serve

   Top with the green spring onion, black pepper, sesame seeds or toasted peanuts. Add a drizzle of lime juice or sriracha if wanted, and serve immediately.

What are sesame noodles with lemongrass tempeh?

This is a fusion-style noodle dish that pairs rice noodles with a savoury tempeh topping and a sesame-soy dressing. Tempeh, a fermented soybean food originating in Indonesia, is crumbled here so it can soak up the marinade and develop browned edges.

Lemongrass, ginger and garlic give the topping a fragrant, punchy flavour, while the quick dressing keeps the noodles simple. Cooking both parts in the same skillet makes the method practical as well as flavourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 356 calories, 14g protein, 55g carbs, 9g fat.

The rice noodles provide most of the carbohydrates, while sesame oil contributes fat and tempeh supplies protein as well as some fat. Serve with blanched vegetables or a crisp salad to round out the bowl.

Why marinate the tempeh

Marinating: Give the crumbles at least 15 minutes in the garlic, ginger, lemongrass, soy, maple syrup, sriracha and water. A longer rest, up to a couple of hours, gives the flavours more time to settle into the tempeh.

Lemongrass: Chop it finely so the pieces mix evenly into the crumble. If the pieces are too large, their texture can stand out against the soft noodles.

Getting a well-browned crumble

Heat: Let the skillet get properly warm before adding the tempeh mixture and sesame oil. Cook over medium-high heat so the marinade reduces and the tempeh can pick up some colour.

Texture: Press and break up any large pieces as they cook. The mixture is ready when the marinade has been absorbed and some edges are roasted; it should still have a little bite.

Cooking the noodles

Packet timing: Rice noodles vary in thickness, so follow the instructions for your chosen type rather than relying on a single cooking time. Drain them when they are tender, then add them to the skillet for a brief toss with the dressing.

Moisture: The noodles can dry out as they warm in the pan. Add a little lime juice or broth if needed, just enough to loosen them without making the dressing watery.

Balancing the dressing

Soy and vinegar: Soy sauce brings saltiness, while rice vinegar adds a sharper note. Toss thoroughly, then taste and adjust before serving.

Sesame oil: Start with the stated teaspoon and add more if you want a stronger sesame flavour. For a creamy variation, the method suggests stirring in smooth peanut or almond butter.

Serving the bowls

Vegetables: Add blanched or pickled vegetables on the side for a fresh, crisp contrast to the warm noodles and tempeh. Spring onion adds a final savoury bite.

Finishing touches: Sesame seeds, black pepper, chilli flakes, sriracha or toasted peanuts can be used as garnishes. A little lime juice is another option if you want a brighter finish.

Recipe notes & tips

• Chop the lemongrass finely so it blends into the tempeh crumble.
• For more flavour, let the tempeh marinate for a couple of hours rather than just 15 minutes.
• Break up larger tempeh pieces in the pan to help the crumble cook evenly.
• Cook the noodles according to their packet, as different rice noodles can need different timings.
• Keep a little broth or lime juice handy to loosen noodles that look dry in the skillet.
• Prepare the noodles close to serving time, as the recipe is best served immediately.

Variations

• Make it creamy: Stir 2 tbsp smooth peanut or almond butter through the noodles.
• Add vegetables: Serve with blanched vegetables alongside the bowls.
• Try pickles: Add pickled vegetables on the side for a tangy contrast.
• Turn up the heat: Add sriracha or chilli flakes to taste.
• Use tamari: Swap both measures of soy sauce for tamari for a gluten-free version.

Common mistakes to avoid

• Large tempeh pieces: Press and break them up in the skillet so the crumble cooks more evenly.
• Skipping the marinade: Chill the mixture for at least 15 minutes to give the tempeh time to take on the seasoning.
• Undercooked or overcooked noodles: Follow the packet instructions for the noodle type you have.
• Dry noodles: Toss in a little lime juice or broth to loosen them as they heat.
• Adding too much sesame oil at once: Start with the stated amount and taste before adding more.

How to store

Refrigerate leftover tempeh crumbles in a covered container for up to 3 days. The noodles are best made fresh; reheat the tempeh gently in a skillet, adding a splash of water if needed.

Frequently asked questions