Recipe description
June 11, 2026
Tempeh Peanut Noodles
Cozy, plant-forward Tempeh Peanut Noodles for mindful digestion.
Fermented Foods
88%
General Gut Health Match
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Overall
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This recipe supports the following dietary preferences:
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We found the following allergens in the recipe ingredients: soy, wheat, egg, tree_nut, peanut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from tempeh, peanuts, and noodles, supporting gut function.
- Fermented tempeh adds gut-friendly microbes and savory flavor.
- Diverse plant components deliver polyphenols and balanced plant protein.
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
Peanut butter
3
tablespoon
Noodles
200
gram
Soy sauce
2
tablespoon
Capsicum, green
1
piece
Carrot
1
piece
Coriander
2
tablespoon
Lime
1
piece
water
500
ml
Instructions
1
In a pot, bring water to a boil and cook the noodles according to package instructions. Drain and set aside.
2
In a skillet, heat a little oil over medium heat. Sauté diced tempeh until golden brown.
3
Add thinly sliced green capsicum and julienned carrot to the skillet. Stir-fry for a few minutes until vegetables are slightly softened.
4
Stir in peanut butter and soy sauce, mixing well to combine with the tempeh and vegetables.
5
Add the cooked noodles and toss everything together until well-coated.
6
Remove from heat and garnish with fresh coriander and lime juice before serving.
More Recipes For Your Gut
Nutrition
520 kcal
Calories
23 g
Protein
62 g
Carbohydrates
9 g
Fiber
6 g
Sugar
22 g
Fat
4 g
Saturated fat
1.0 g
Salt
FAQ
What is Tempeh Peanut Noodles?
A quick, protein-rich plant-based dish with tempeh, noodles, and a peanut sauce.
Is this dish vegan or plant-based?
It is plant-based; it can be vegan if the sauce has no animal ingredients.
What are the core ingredients?
Tempeh, noodles, and a peanut sauce, plus vegetables and seasonings.
How should I cook tempeh for this dish?
Pan-fry or bake the tempeh until lightly browned for flavor and texture.
Is the recipe gluten-free or can I make it gluten-free?
It can be gluten-free if you use gluten-free noodles and a gluten-free sauce (check soy sauce and swap to tamari if needed).
How should I store leftovers and reheat?
Refrigerate in a sealed container; best within 3–4 days. Reheat in the microwave or a skillet with a splash of water.
Can I customize the recipe (vegetables, protein, spice)?
Yes—swap in your favorite vegetables, add more tempeh or tofu, adjust heat, or add extra peanuts for crunch.
Is this dish gut-friendly or good for digestion?
It provides plant-based fiber and prebiotic-friendly ingredients; if you’re new to tempeh, start with a small portion to gauge tolerance.
Can I prepare it ahead or for meal prep, and how long does it take?
It’s quick to batch; about 20–30 minutes total. For meal prep, cook tempeh and noodles separately and keep the sauce separate.
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