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Hoisin Tempeh Noodle Salad Recipe

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4.2 from 32 reviews

This vibrant Hoisin Tempeh Noodle Salad combines tender tempeh glazed in a flavorful hoisin sauce with fresh rice noodles, crisp spinach, and a zesty sweet chili dressing. Loaded with nutritious edamame and fragrant herbs, this dish is a perfect balance of sweet, savory, and tangy flavors, ideal for a light lunch or a refreshing dinner.

Ingredients

For the Hoisin Tempeh

  • 8 ounces tempeh, cut into 24 squares
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 tablespoon oil (vegetable or avocado oil)

For the Dressing

  • 1/4 cup sweet chili sauce
  • 3 tablespoons oil (avocado oil recommended)
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ginger powder
  • 1 clove garlic, minced
  • 1 tablespoon low sodium soy sauce
  • Lime juice to taste, start with 1/2 lime

For the Salad

  • 7 ounces vermicelli rice noodles, dry
  • 2 cups fresh spinach
  • 6 green onions, diced
  • 1 bunch cilantro, chopped
  • 1 jalapeño, sliced in rounds (optional)
  • 9 ounces cooked and shelled edamame

Instructions

  1. Boil Tempeh and Noodles: Bring two pots of water to a boil. In one pot, add the cubed tempeh and cook for 5 minutes to soften. In the other pot, cook the rice noodles according to the package instructions. Once cooked, drain the tempeh and noodles; rinse the noodles with cold water to stop cooking and prevent sticking.
  2. Prepare Hoisin Sauce Mixture: In a small bowl, combine hoisin sauce, low sodium soy sauce, sesame oil, and minced garlic. Stir well and set aside to infuse the flavors.
  3. Make the Dressing: In another bowl, mix together sweet chili sauce, avocado oil, sesame oil, ginger powder, minced garlic, low sodium soy sauce, and lime juice starting with half a lime. Adjust lime juice to taste for the desired tang.
  4. Cook the Tempeh: Heat 1 tablespoon of oil in a skillet over medium heat. Add the boiled and drained tempeh cubes. Cook for about 3 minutes on each side until browned and slightly crispy. Pour the hoisin sauce mixture over the tempeh, tossing to coat and caramelize the sauce. Watch carefully to avoid burning. Once caramelized, remove from heat.
  5. Assemble the Salad: In a large bowl, combine the cooked rice noodles, fresh spinach, diced green onions, chopped cilantro, jalapeño slices if using, and cooked edamame. Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
  6. Serve: Top the dressed salad with the caramelized hoisin tempeh cubes. Serve with extra lime wedges on the side for added zest.

Notes

  • Boiling the tempeh softens it and removes any bitterness before pan-frying enhances the texture and flavor.
  • Rinsing the noodles in cold water prevents them from sticking and helps keep the salad fresh and cool.
  • Adjust the amount of jalapeño according to your spice preference or omit for a milder salad.
  • This salad can be served warm or chilled depending on your preference.
  • Use low sodium soy sauce to reduce saltiness and make the dish heart-healthy.

Find it online: https://recipethrive.com/hoisin-tempeh-noodle-salad-recipe/