Uploaded February 2025 | Updated September 2026, 2 weeks ago
High-Protein Peanut Noodle Salad👇🏼😍 Packed with vibrant veggies, sesame tempeh, and a creamy peanut sauce, it’s the perfect way to fuel your body with nutrients 🌈 It has around 40g of protein per serve and it’s so yummy!
Save this post for the recipe below and follow @tessbegg for more!🌿
Serves 2
Tempeh:
300g tempeh
1 tbsp soy sauce
1 tbsp mirin
½ tbsp sesame oil
1.5 tbsp rice malt syrup
½ lime juiced
1 tbsp sesame seeds
Salad:
2 servings of vermicelli rice noodles
200g frozen edamame beans, boiled
1 cucumber, julienned
1 carrot, julienned
Red cabbage, shredded
1 avocado, sliced
Big handfuls of mixed lettuce
Handful mint leaves
Toasted sesame seeds
Peanut sauce:
1/4 cup smooth peanut butter
Juice from 1 lime
1 tbsp maple syrup
1.5 tbsp soy sauce
1 tsp minced ginger
1 tsp minced garlic
Water to thin if needed
Cook the rice noodles according to the package instructions.
Slice the tempeh thinly. Add to a container along with the soy sauce, mirin, rice malt, sesame seeds, lime and sesame oil. Place on the lid and shake (can also leave to sit for 1 hour for more flavour).
Heat oil in a pan over medium-high heat and add the tempeh (without the excess liquid), cook each side until golden. Reduce heat to low and add the remaining liquid, toss to coat and simmer for 5 minutes.
Mix together the peanut butter sauce ingredients until smooth.
Add the noodles, salad, edamame and tempeh to a bowl and pour over the sauce. Toss and enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes nourish bowl #peanutbutter
High-Protein Peanut Noodle Salad👇🏼😍 Packed with vibrant veggies, sesame tempeh, and a creamy peanut sauce, it’s the perfect way to fuel your body with nutrients 🌈 It has around 40g of protein per serve and it’s so yummy!
Save this post for the recipe below and follow @tessbegg for more!🌿
Serves 2
Tempeh:
300g tempeh
1 tbsp soy sauce
1 tbsp mirin
½ tbsp sesame oil
1.5 tbsp rice malt syrup
½ lime juiced
1 tbsp sesame seeds
Salad:
2 servings of vermicelli rice noodles
200g frozen edamame beans, boiled
1 cucumber, julienned
1 carrot, julienned
Red cabbage, shredded
1 avocado, sliced
Big handfuls of mixed lettuce
Handful mint leaves
Toasted sesame seeds
Peanut sauce:
1/4 cup smooth peanut butter
Juice from 1 lime
1 tbsp maple syrup
1.5 tbsp soy sauce
1 tsp minced ginger
1 tsp minced garlic
Water to thin if needed
Cook the rice noodles according to the package instructions.
Slice the tempeh thinly. Add to a container along with the soy sauce, mirin, rice malt, sesame seeds, lime and sesame oil. Place on the lid and shake (can also leave to sit for 1 hour for more flavour).
Heat oil in a pan over medium-high heat and add the tempeh (without the excess liquid), cook each side until golden. Reduce heat to low and add the remaining liquid, toss to coat and simmer for 5 minutes.
Mix together the peanut butter sauce ingredients until smooth.
Add the noodles, salad, edamame and tempeh to a bowl and pour over the sauce. Toss and enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes nourish bowl #peanutbutter
