Blog Meal Plan Tempeh with Vegetables and Noodles Tempeh with Vegetables and Noodles

Tempeh with Vegetables and Noodles

35 min Vegan (Plant diet) Lunch Dairy freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Olive oil - 5 ml (1 tsp)
  • Zucchini - 100 g
  • Onion - 30 g (0.3 whole)
  • Garlic clove - 3 g (1 pcs)
  • Soy sauce - 5 ml (1 tsp)
  • Carrot - 50 g (0.5 whole)
  • Rice noodles - 50 g
  • Tempeh - 120 g
  • Green peas - 100 g

How to make:

  1. Heat oil in a deep frying pan or thick-walled pan over medium heat, while boiling water in another pan with a pinch of salt
  2. Place all the diced vegetables and tempeh in the pan and sauté for about 5 minutes
  3. Meanwhile, cook noodles in boiling water according to package directions
  4. Add the cooked noodles to the wok with vegetables and stir. Fry for another 2 minutes, adding soy sauce if desired
  5. Put in bowls and serve

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