Recipe description
August 3, 2026
Sports Recovery Tempeh Rice Noodle Skillet
A satisfying fermented tempeh skillet with gentle fiber and everyday recovery-friendly nourishment.
Fermented Foods
Post Workout
Protein Rich
78%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: soy, wheat, tree_nut, sesame
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Takes about 2 minutes.
Why this recipe fits you
- Provides plant protein and fermentation from tempeh.
- Includes colorful vegetables, garlic, ginger, and olive oil for plant variety.
- Balances carbohydrate-rich noodles with protein and healthy fats for a satisfying meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tempeh
200
gram
Noodles
150
gram
Garlic
2
clove
Ginger
1
tablespoon
Soy sauce
2
teaspoon
Oil, sesame
1
teaspoon
Onion, green
2
piece
Bell Pepper
1
piece
Oil, olive
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Soak rice noodles in warm water for 10 minutes until softened, then drain.
2
Cut tempeh into small cubes and season with soy sauce and a pinch of salt.
3
Heat olive oil in a skillet over medium heat. Add tempeh and cook until golden brown, about 5-7 minutes.
4
Add minced garlic and grated ginger to the skillet, stir for 1 minute until fragrant.
5
Add sliced bell pepper and cook for 3 minutes until slightly softened.
6
Add drained rice noodles to the skillet, toss with tempeh and vegetables.
7
Drizzle with sesame oil, season with salt and black pepper to taste, and toss to combine.
8
Garnish with chopped green onions and serve immediately.
More Recipes For Your Gut
Nutrition
570 kcal
Calories
24 g
Protein
76 g
Carbohydrates
6 g
Fiber
7 g
Sugar
22 g
Fat
4 g
Saturated fat
2.4 g
Salt
FAQ
How many servings does this tempeh noodle skillet make?
The recipe makes 2 servings.
Is this tempeh rice noodle skillet vegan?
Yes, all listed ingredients are plant-based. Check product labels to confirm.
Is this recipe gluten-free?
Rice noodles are naturally gluten-free, but tempeh and soy sauce may contain gluten. Use certified gluten-free products if needed.
How should I prepare the rice noodles?
Soak them in warm water for about 10 minutes, until softened, then drain well.
Can I use a different type of tempeh?
Yes. Plain tempeh works best, but other varieties can be used if their seasoning complements the dish.
Can I add other vegetables?
Yes. Broccoli, carrots, mushrooms, or leafy greens can be added, adjusting the cooking time as needed.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and eat within 2 days.
Can I reheat the skillet?
Yes. Reheat it thoroughly in a skillet or microwave, adding a splash of water if the noodles seem dry.
Does this make a suitable post-training meal?
It can be a convenient post-training meal as part of a varied, balanced eating pattern. Individual nutritional needs differ.
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