Velvet Tamarind Peanut Noodles with Golden Tempeh

High-Protein Whole Food Plant-Based Meal Ready in 20 Minutes

This vibrant Asian-inspired dish combines the rich umami of tamarind with creamy peanut butter for a luxurious sauce that clings perfectly to noodles without clumping. Packed with protein from tempeh and whole grain buckwheat noodles, it's a satisfying meal that's oil-free yet indulgent.

The contrasting textures of crisp vegetables and tender noodles make every bite interesting, while the sauce delivers a perfect balance of sweet, sour, and savoury notes. If you are gluten-free you can swap out the noodles for gluten-free noodles of your choice such as rice noodles. The Secret to Silky, Never-Gloopy Noodles.

Serves: 2-3 people

Prep time: 10 minutes

Cook time: 10 minutes

Sauce Ingredients

3 tablespoons natural peanut butter (I used pip and nut brand)

1 tablespoon tamarind paste

2-3 clove garlics, minced

1 tablespoon maple syrup

2 tablespoons low-sodium soy sauce

1/3 cup vegetable stock

3 teaspoons chili flakes (adjust to taste)

Main Ingredients

200g tempeh, crumbled

2 tablespoons low-sodium soy sauce (for tempeh marinade)

1 teaspoon garlic powder (for tempeh marinade)

2 pak choy, whites and greens separated

1 large red onion, thinly sliced

1 red bell pepper, julienned

125g baby sweetcorn, halved lengthwise then crosswise

1 tablespoon fresh lime juice

63g whole wheat buckwheat soba noodles

Fresh coriander, chopped peanuts, and sesame seeds for garnish

Lime wedges for serving

Preparation Method

Step 1: Perfect Sauce Consistency (3 minutes)

1. In a blender, combine peanut butter, tamarind paste, lime juice, minced garlic, maple syrup, soya sauce, and chili flakes.

2. Blend until smooth.

3. Anti-gloop technique: Gradually add the vegetable stock while blending until the sauce has a silky, pourable consistency.

4. Set aside in a bowl (do not add directly to hot pan).

   
   

Step 2: Precise Noodle Timing (4 minutes)

1. Bring a large pot of water to a rolling boil.

2. Add soba noodles and cook for exactly 4 minutes (1 minute less than package directions).

3. Critical technique: Immediately drain and rinse thoroughly under cold water to remove excess starch.

4. Toss with a 1 tablespoon of lime juice to prevent sticking and set aside.

   
   

Step 3: Strategic Vegetable Cooking (5 minutes)

1. Heat a non-stick pan or well-seasoned wok over medium-high heat.

2. Add 2 tablespoons soya sauce and then the tempeh and garlic powder and cook until golden, about 3 minutes.

3. Add red onion and cook for 1 minute adding splashes of water or vegetable stock to prevent sticking.

4. Add red pepper, whites of the Pak choy and sweetcorn, cook for 1 minute.

5. Add Pak choy greens, cook for 30 seconds until just wilted.

   
   

Step 4: Assembly For Perfect Temperature and Texture (3 minutes)

1. Key technique: Add cold noodles to the hot vegetable mixture and toss for 30-45 seconds to warm through.

2. Reduce heat to low.

3. Pour sauce around the edges of the pan, not directly on noodles.

4. Gently fold everything together for 60-90 seconds until the sauce is warmed through and evenly distributed.

5. Temperature check: Ensure dish is thoroughly heated but not simmering (which can cause thickening).

6. Serve immediately in warmed bowls.

7. Garnish with coriander, chopped peanuts, and sesame seeds.

   
   
   
   

Nutritional Highlights

Protein Powerhouse

This dish delivers approximately 20-31g of protein per serving from multiple plant sources:

• Buckwheat Soba Noodles: Unlike regular wheat noodles, these contain 6-8g of complete protein per serving and are rich in rutin, a powerful antioxidant. Their robust texture helps maintain the dish's structural integrity.

• Tempeh: Provides 20g protein per 100g plus prebiotics for gut health.

• Peanut Butter: Contributes 8g protein per serving along with heart-healthy fats.

NOTE: For a lower-calorie option, substitute 2 tablespoons PB2 or other powdered peanut butter reconstituted with 1 tablespoon water for the traditional peanut butter. This reduces fat content while maintaining protein levels.

Nutritional value when serving 2 people: 599 calories, 20.9g fat of which saturates 3.9g, 58.1g of carbs, 31.6g protein, 9.6g of fibre.

Why not visit my YouTube Channel for this recipe and more!