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Ever had one of those days where cooking feels like climbing Mount Everest? I get it. Sometimes, all you want is something quick, easy, and bursting with flavor. This Spicy Peanut Tempeh and Rice Noodles Bowl is your answer! It's a vibrant, gluten-free dish that's packed with protein and plant-based goodness. One of my friends once told me they couldn't cook to save their lives, but even they managed to whip this up with ease! What does this mean for you? A delicious, stress-free meal is just around the corner.
The star of the show is, without a doubt, the crispy peanut tempeh. Marinated in a savory-sweet sauce and pan-fried to perfection, it adds a satisfying crunch and a delightful burst of flavor to every bite. Paired with tender rice noodles, crunchy veggies, and a creamy, spicy peanut sauce, this bowl is a symphony of textures and tastes. I know how it sounds like a lot, but trust me it is worth it
Whether you're a seasoned vegan, a curious omnivore, or simply someone looking for a tasty and healthy meal, this bowl is sure to become a new favorite. It's customizable, quick to make, and incredibly satisfying. You can swap in different veggies, adjust the spice level to your liking, and even use different types of noodles. Its a blank canvas, go wild!. So, ditch the takeout menu and let's get cooking!
Required Equipments
- Large Bowl
- Whisk
- Skillet
- Pot
- Colander
- Measuring Cups and Spoons
Spicy Peanut Tempeh and Rice Noodles Bowl (Gluten Free): Frequently Asked Questions
Spicy Peanut Tempeh and Rice Noodles Bowl (Gluten Free)
Craving a flavorful and easy gluten-free meal? This Spicy Peanut Tempeh and Rice Noodles Bowl is packed with crispy tempeh, tender noodles, crunchy veggies, and a creamy, spicy peanut sauce. It’s a quick, customizable, and satisfying dish that’s perfect for a weeknight dinner.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the tempeh. Cut the tempeh into small cubes, about 1/2 inch in size. This ensures even cooking and maximum flavor absorption. In a bowl, mix together the soy sauce (or tamari for gluten-free), maple syrup, sesame oil, and a pinch of red pepper flakes (if you like a little heat). Marinate the tempeh for at least 15 minutes, or even longer if you have the time. The longer it marinates, the more flavorful it becomes.
- While the tempeh is marinating, start cooking the rice noodles according to the package directions. Usually, this involves boiling water, adding the noodles, and cooking for about 5-7 minutes until they're tender but still have a bit of a bite to them. Drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside.
- Now, let's make that luscious peanut sauce. In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce (or tamari), maple syrup, sesame oil, grated ginger, minced garlic, sriracha (adjust to your spice preference), and warm water. Add water gradually until you reach your desired consistency. The sauce should be smooth and pourable. Taste and adjust the seasonings as needed. More sriracha for heat, a splash of rice vinegar for tang, or a touch of maple syrup for sweetness.
- Heat a skillet over medium heat. Add the marinated tempeh and cook, stirring occasionally, until it's golden brown and slightly crispy on all sides. This usually takes about 8-10 minutes. Be careful not to overcrowd the pan, or the tempeh will steam instead of crisping up. If necessary, cook it in batches.
- Assemble the bowls. Divide the cooked rice noodles among bowls. Top with the crispy peanut tempeh, shredded carrots, chopped scallions, and a sprinkle of sesame seeds. Drizzle generously with the peanut sauce. If you're feeling fancy, garnish with some fresh cilantro or chopped peanuts.
- Serve immediately and enjoy! This bowl is fantastic on its own, but it's also great with a side of steamed greens or a dollop of kimchi for an extra kick.
📝 Notes
🍎 Nutrition
Calories: 450 kcal
Protein: 20 g
Fat: 25 g
Carbohydrates: 50 g
Fiber: 5 g
Calcium: 80 mg
