This Peanut Noodle Salad with Satay Tempeh is everything a salad should be: wholesome, light (yet still filling) and actually delicious. Packed with protein thanks to the tempeh, this quick and easy plant based salad will be your new go-to summer meal! (Vegan + Gluten Free)
Chewy noodles. Crunchy fresh veggies. Saucy overwhelmingly delicious peanut sauce. Can I get a heck yes?
The warmer weather has been rolling in faaast and I’m so here for it– plus all the yummy salads that my body craves during this time of year.
If you’re still on the fence about salads, prepare to have your taste buds BLOWNN away. After you try this salad, you’ll be converted: salad lover.
Peanut Noodle Salad Ingredients
To make this recipe, you’ll need these simple ingredients:
- Tempeh: Boosts the protein content in this salads and the texture goes so well with the rest of the dish!
- Satay Marinade: I make a huge batch of this marinade each week for quick meals like this.
- Noodles: I used gluten free ramen noodles that I had in my pantry but this would work with any kind of noodles! Soba noodles, somen noodles, rice noodles, veggie noodles and even in a pinch, spaghetti noodles.
- Veggies: I used cucumbers and peppers for this recipe but you could use any vegetable you want and have on hand! Carrots, cabbage, zucchini, lettuce, spinach, kale… etc.
- Peanut Sauce: Like the marinade, I always have a batch of this in the fridge– it’s a staple condiment that helps with quick and easy meals like this.
Make it even more delicious with toppings! Cilantro, green onions, sesame seeds, crushed peanuts, red pepper flakes… mmmmhm.
How to Make Peanut Noodles + Satay Tempeh
- Make the Tempeh: Tear and marinade the tempeh. Then bake or air fry until edges are crispy.
- Prep the Noodles: Cook, drain and rinse the noodles. A tip to prevent over cooked noodles is to shock them with ice cold water after they’re done cooking. Plus, this helps cool down the noodles quickly.
- Prep the Vegetables: We want thinly sliced veggies here!
- Combine: Toss everything in a bowl with the peanut sauce and serve!
Quick and easy eh? This is why I love noodle salads– they’re so simple to make yet the outcome tastes like you’ve spent some time on it.
How to Customize & Meal Prep Your Noodles
As I mentioned earlier, this recipe is made to be customized. Here are some ideas:
- Protein: No tempeh? No problem. You could use tofu or even beans like edamame or chickpeas!
- Veggies: Go wild. Any veggies work here (raw or cooked). Thinly sliced, shredded or even spiralized! If meal prepping, stick to firmer crunchy veggies that don’t release a lot of water like bell peppers, zucchini, broccoli, cabbage and carrots.
- Noodles: Speaking of spiralized veggies, you could swap the noodles with veggie noodles if you want a gluten free or low carb noodle salad. If meal prepping, use noodles that don’t get soggy or mushy (stay away from ramen, udon, somen and rice noodles). Noodles that keep well after cooked are soba and spaghetti noodles.
- Peanut Free: If you have a peanut allergy, you could swap the peanut butter with tahini and make a sesame version.
- Make it Spicy: Sprinkle on some crushed red pepper or add an extra teaspoon or two of hot sauce to the peanut sauce.
Craving more noodles? Don’t miss my other favourite recipes!
- Bibim Guksu (Korean Spicy Cold Noodles)
- Vegan Hiyashi Chuka (Japanese Cold Ramen Noodles)
- Chilled Tanuki Udon (Japanese Udon Noodles)
- Pad Thai Zucchini Noodles
- Vegan Tofu Japchae
- Vegan Thai Drunken Noodles
- Vietnamese Vermicelli noodle Salad with Tofu
SAVE IT FOR LATER! ↓
If you recreate this Peanut Noodle Salad with Satay Tempeh recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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