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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This Peanut Noodle Salad with Satay Tempeh features chewy noodles, veggies and crispy tempeh all tossed in a mega flavourful peanut sauce. Fresh & delicious!
- 8 oz tempeh (224g)
- 1 portion of satay marinade
- 6 oz gluten free ramen noodles (168g // or any noodles of choice)
- 1/2 english cucumber, thinly sliced (150g)
- 1 bell pepper, thinly sliced (175g)
- 1/4–1/3 cup homemade peanut sauce
- green onions
- sesame seeds
- Tear (or cube) tempeh into small to medium chunks with your hands. Add to a shallow bowl along with the marinade and toss until tempeh pieces are coated. Let the tempeh marinate for at least 15 minutes.
- Air Fryer Method: Pre-heat air fryer at 375 F. Add tempeh pieces to basket and air fry for 7 minutes. Shake the basket or flip the tempeh and air fry for another 5-7 minutes or until crispy.
- Oven Baked Method: Pre-heat oven to 400 F. Add tempeh to silpat or parchment lined baking tray and bake for 12 minutes. Scatter and flip the tempeh pieces and bake for another 10 minutes or until crispy.
- While the tempeh is cooking, bring a pot of water to a boil. Cook noodles following manufactures directions. Once noodles are cooked, drain the water and add them to a bowl of cold water to stop them from over cooking. During this time, prepare and slice the veggies.
- Add ramen noodles, veggies and peanut sauce to a bowl and toss until everything is coated in the sauce. Add tempeh pieces and give it another quick toss.
- Serve with cilantro, sliced green onions, sesame seeds and lime juice and enjoy!
- Category: entree
- Method: air fryer
- Cuisine: vegan, gluten free, thai
- Serving Size: 1 serving
- Calories: 671
- Sugar: 15.9g
- Sodium: 904mg
- Fat: 20.7g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0
- Carbohydrates: 90g
- Fiber: 8.6g
- Protein: 38.6g
- Cholesterol: 0
Keywords: ramen noodle salad, peanut noodle salad, satay noodles, peanut noodles, baked peanut tempeh, air fryer tempeh
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