Recipe description
June 10, 2026
Tempeh Noodle Bowl with Pickled Cucumber
A fiber-rich tempeh bowl to support gentle digestion and variety.
Plant Based
88%
General Gut Health Match
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We found the following allergens in the recipe ingredients: soy, wheat
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and plant-based proteins.
- Colorful vegetables provide polyphenols and gut-diversity potential.
- Balanced with protein, fiber, and moderate fats for steady energy.
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
1
slice
Noodles
2
bowl
Cucumber
1
bowl
Instructions
1
Start by cooking the noodles according to package instructions and set aside.
2
While the noodles are cooking, prepare the pickled cucumber by slicing the cucumber thinly and tossing it with lime juice and a pinch of salt. Let it marinate.
3
Cube the tempeh and sauté it in a pan with sesame oil until golden brown.
4
Add minced garlic and ginger to the pan and cook for an additional minute.
5
Mix in the sliced bell pepper and carrot, and stir-fry for a few minutes until vegetables are tender.
6
Combine the cooked noodles with the sautéed tempeh and vegetables, and add soy sauce to taste.
7
Serve the noodle bowl topped with the pickled cucumber.
More Recipes For Your Gut
Nutrition
520 kcal
Calories
25 g
Protein
60 g
Carbohydrates
12 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
1.2 g
Salt
FAQ
What makes this tempeh noodle bowl gut-friendly?
It combines fiber-rich vegetables, tempeh protein, and pickled cucumber for texture and tang, supporting a balanced, gut-conscious meal.
Is this recipe vegan and gluten-free?
It’s vegan. To keep it gluten-free, use gluten-free noodles and check the tempeh label for gluten-containing ingredients.
How long does it take to prepare and cook?
About 25–35 minutes total, depending on your prep pace.
How should I store leftovers?
Cool promptly and refrigerate in an airtight container; 2–3 days is best. If you’re using separately stored pickled cucumber, it will keep longer.
Can I customize with greens, herbs, or seeds?
Yes. Add greens like spinach or kale, herbs like cilantro, and seeds such as sesame for extra crunch.
What allergens should I watch for?
Tempeh is soy-based; some brands may contain gluten or sesame. Check labels and avoid if you have a soy or sesame allergy.
How do I pickle the cucumber, and can I do it ahead?
Quick pickle: combine vinegar, water, salt, and sugar; slice cucumber and marinate for at least 20 minutes. It stores in the fridge for up to about a week.
Can I substitute tempeh with something else?
Yes—tofu or chickpeas work well. You can keep the same flavors with different proteins.
Can I make this ahead for meal prep?
Yes. Store components separately and assemble when ready. The pickled cucumber can be prepared a few days in advance.
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