Sesame Noodles with Lemongrass Tempeh Crumbles. Tempeh is marinated then roasted to make a delicious savory crumble which is served over quick noodles dressed in sesame oil and soy sauce. Vegan Gluten-free Nut-free Recipe. Jump to Recipe
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!
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. 
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.
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.
More Tempeh Recipes
- Teriyaki Tempeh with soba noodles
- Tempeh potato cauliflower in Tamarind curry
- Sriracha BBQ Tempeh Tacos
- Tempeh tikka Masala
More Stir fries
- Sticky ginger Sesame Tofu Veggie Stir fry
- Hoisin Noodles and Tofu stir fry
- Cashew Tofu and veggies
- Soy-free tofu stir fry with sunbutter sauce
Recipe Card
Sesame Noodles with Lemongrass Tempeh Crumbles
Ingredients
For the Tempeh Crumbles:
- 8 oz (226.8 g) tempeh crumbled
- 2 cloves of garlic minced
- 1/2 inch ginger minced
- 1/3 cup (22.33 g) finely chopped lemongrass
- 1/4 cup (25 g) 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 (78.86 ml) water
- 1 tsp sesame oil
For the Sesame noodles:
- 8 oz (226.8 g) 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 (25 g) green onions (green parts)
- black pepper or pepper flakes, sriracha, sesame seeds for garnish
Instructions
- 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.
- 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.
- Cook the noodles according to package instructions and set aside.
- Add the cooked noodles to the same(tempeh) skillet. Add soy sauce, rice vinegar and sesame oil. (Add 1/4 tsp garlic powder and salt for additional flavor if needed. Add in 2 tbsp smooth peanut or almond butter for creamy sesame noodles). Toss well over medium heat to heat through. If the noodles are drying up, add some lime juice or broth, Taste and adjust flavor.
- Distribute noodles in bowls. Add a generous helping of the tempeh. Add blanched veggies or pickled veggies on the side.
- Garnish with chopped green onion, black pepper, sesame seeds or toasted peanuts. Drizzle some lime juice or sriracha if needed and serve immediately.Store the tempeh rumbles refrigerated for upto 3 days. The noodles are best made fresh.
Notes
- Lemongrass substitute: Use more of the green onion and ginger and add 1 tbsp lime juice
- 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. Use non-soy tempeh subs from above
Nutrition
Elisa
SO easy and yummy. I didn’t even use all ingredients and yet its so tasty! Thank you! The only thing I don’t quite nail it is the noodles. Do we add the peanut butter last? When i add it, my noodle seem to absorb it all and the texture of noodles become somewhat “matte and grainy” rather than silky smooth. Is this normal? Or am i missing something? Thann you!
Richa
Mix it into the soy sauce and sesame oil in a small bowl with a tbsp of water then add everything together. Pb thickens quickly so also don’t cook too long
Isabella
This recipe was so flavorful and easy to make! My husband said it tasted like restaurant quality 🙂
Will definitely make again!
Richa
Awesome
Melissa
5+!!!!
Yum yum yum yum yum yum yum …
So simple
So delish
Will def be making it again ❤️
Thank u
Vegan Richa Support
😆 yum yum get in my tum
Alex
I make this almost once a week, you can also use the fake bacon tempeh and toasted sesame oil to give it a smoky flavor.
Miriam Kearney
Looks like a great recipe. I have been using Shirataki noodles to reduce my carbs and this should work great with those. I want to thank you for the “jump to recipe” option. Sometimes I want to read all the details and see the photos of the steps and sometimes I just want to get to the recipe. In this case, I jumped to the recipe so I could quickly see the ingredients and then went back to read the whole post. Thanks for all that you do.
Richa
yes, should work well with any noodles
cynthia
Oh, wow! Thank you for this amazing recipe! I can’t believe how easy it is to make!
Richa
Thanks
betsy shipley
This looks amazing and since I have tons of lemongrass growing in my garden I will give this a try. Also my late husband Gunter Pfaff and I produced Betsy’s Tempeh in Mich. for 9 1/2 years ago, producing the best tempeh on the market. We retired and then moved to California where we made a short video on how to make your own tempeh at home.