Hoisin Tempeh Noodles


  • 5 tablespoons hoisin sauce
  • 3 tablespoons wheat-free tamari (we used San-J Tamari Lite 50% Less Sodium)
  • 2 tablespoons water
  • 2 tablespoons sake, mirin, or dry white wine (or more water) (we used mirin)
  • 1 to 2 teaspoons spicy Asian chili sauce (we used 2 teaspoons of sriracha)
  • 8 ounces uncooked soba noodles, rice noodles, or linguine (we used whole grain linguine)
  • 1 teaspoon dark sesame oil (we used toasted sesame oil)
  • 1 tablespoon vegetable oil
  • 8 ounces tempeh, steamed* and cut into ½-inch dice
  • 1 carrot, peeled and finely shredded
  • 6 scallions, chopped (we sliced ours)
  • 2 teaspoons minced fresh ginger
  • ½ teaspoon red pepper flakes
  • 1 medium-size head of bok choy, coarsely chopped (about 4 cups) (we used about 5 cups)
  • 2 to 3 ounces snow peas, trimmed
  • 3 tablespoons crushed unsalted roasted peanuts
  • 3 tablespoons minced fresh cilantro
  • Kosher salt to taste (the original recipe doesn’t call for this but we used some salt to bring out the flavors more)


  1. In a medium-sized bowl, mix together the hoisin, tamari, water, mirin, and chili sauce.
  2. Look at the box the noodles came in for cooking directions and follow them. Drain the pasta and return the noodles to the pot (we placed ours in a large mixing bowl), pouring in the sesame oil afterwards and tossing the noodles so they all get coated.
  3. Take a large skillet or wok (we used a large skillet) and pour the vegetable oil in, setting the heat to medium-high. Once the oil’s hot, add in the tempeh, stirring it around constantly until it’s browned on all sides. Toss in the carrot, scallions, ginger, red pepper flakes, bok choy and the snow peas, continuing to stir for an additional 2 minutes. Pour the hoisin mixture into the skillet, tossing to coat everything for 2 minutes. Add the cooked noodles in and cook for 2 minutes or until the pasta is just heated through. Season with salt to taste. Take the skillet off the heat and sprinkle on the peanuts and cilantro. Eat immediately afterwards.

*They recommend steaming tempeh by placing it on a rack or a steamer basket that’s sitting over boiling water for 15 minutes (we used a steamer basket in a saucepan with boiling water and we put a lid on our saucepan during those 15 minutes).

Serves 4.

It was hard to stop eating this, it tasted so good ! There’s a nice spiciness to this and the snow peas still had a crunch to them which was a nice contrast to the noodles. The peanuts added a nice additional texture while the cilantro added more flavor, a nice pop of color and it was also just a nice fresh addition to the dish. Hope you enjoy gobbling this up as much as we did !

We got this recipe from Robin Robertson.

We weren’t paid in any form to promote San-J or Robin Roberson.

Take care everybody !

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