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Tempeh Flamin’ Hot Noodles

These flamin' hot noodles are inspired by the classic Chinese street food dish, "oil-poured noodles" — hot oil sizzles over garlic, chilli flakes, and soy sauce right at the table, releasing all that fragrant heat straight onto the noodles. Paired with pan-fried tempeh, wilted greens, and a scattering of spring onion and sesame seeds, it's a fiery, fast dinner that's ready in 15 minutes flat.

  • Serves: 2 people
  • Prep: 5 mins
  • Cooking: 10 mins
Get started

Ingredients

  • 6 tbsp veg oil (1 for Tempeh & 5 for noodles)
  • 1 pack Tempeh
  • 250g thick wheat noodles, udon, or ramen noodles
  • 1 pak choi, roughly chopped
  • 2 handfuls baby spinach
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp rice vinegar
  • 1/2 tsp sugar
  • 4 garlic cloves, minced
  • 1 tsp chilli flakes
  • 4 tbsp spring onion, finely sliced
  • handful coriander, roughly chopped
  • 1 tsp toasted sesame seeds

Get started

  1. Start by heating 1 tbsp of veg oil over a medium heat in a non-stick pan, add your Tempeh, season and fry for 8 mins, stirring as you go.
  2. Meanwhile, boil the noodles according to package instructions until al dente. In the same pot, blanch the pak choi and spinach until cooked through before draining all into a large bowl.
  3. Add light soy sauce, dark soy sauce, vinegar, sugar, garlic, chilli flakes, 2 tbsp spring onion and 1/4 tsp of salt on top of the noodles and greens.
  4. Heat your remaining 5 tbsp of veg oil in a saucepan until sizzling hot before pouring over your noodles and thoroughly mixing so evenly covered.
  5. Serve into two bowls, garnish with your remaing 2 tbsp of spring onions, chopped coriander, Tempeh pieces and toasted sesame seeds and enjoy!
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