Vegan Peanut Noodle Salad

Vegan Peanut Noodles with Tempeh Croutons

Vegan Peanut Noodle Salad
Vegan Peanut Noodle Salad

As the weather gets warmer I want to have cooler foods. I especially love pasta salads. I will not argue the nutritional value of pasta, but just say it is delicious! This is a simple noodle salad topped with tempeh croutons and it gets better after a day or two in the fridge. It is also perfect for a pot luck as it is best served room temperature. This comes together quickly, and is perfect for lunch on the go, or a quick dinner. Serve with a yummy fresh salad to really brighten your meal.


  • 1 package Tempeh cut into 1″ cubes
  • 2 TBL olive oil
  • 2 TBL tamari
  • 1 tsp chili powder
  • Udon noodles cooked according to package directions, drained, and cooled to room temperature
  • 1/3 cup peanut butter
  • 2 TBL lime juice
  • 2 TBL brown sugar
  • 2 TBL tamari
  • 1/4 tsp red pepper flakes


  1. Heat a large case iron skillet over medium high heat.
  2. Add oil, swirl to coat the bottom of the pan, and add the tempeh.
  3. Cook, stirring occasionally until golden brown on all sides, 5-7 minutes.
  4. Turn off the heat and drizzle the tamari over the tempeh, stir, and sprinkle the chili powder over the tempeh, stir and set aside.
  5. In a large bowl combine the peanut butter, lime juice, brown sugar, tamari, and red pepper flakes whisking to combine.
  6. Add the cooked noodles and toss to coat with dressing.
  7. Top with tempeh croutons.

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Hey, my name is Adrianne, but I like to call myself the Happy Food Ninja! I am excited to share my love of food and cooking with you. My goal is to introduce you to easy ways to make delicious food, no matter what diet you subscribe to.

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