Vietnamese Rice Noodle and Sesame Tempeh Bowl

Name: Vietnamese Rice Noodle and Sesame Tempeh Bowl
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 8 oz tempeh, cut into 16 slices; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; ½ lime Juice of 1/2 lime; 1 tablespoon brown sugar; 2 teaspoons grated ginger; 1 teaspoon sesame oil; 2 teaspoons sriracha; 2 garlic cloves, minced; 1-2 teaspoons coconut oil; 8 oz rice noodles; 2 cups mixed salad greens; 1 cup shredded carrots; 1 cucumber, sliced; 1/4 cup fresh cilantro, chopped; 2 green onions, sliced; 1/4 cup roasted cashews

Recipe GLPRb525d0b5ae7128

Vietnamese

Main Course

40 min

1028 cal

Servings: 2

Stovetop

SNAP eligible

A vibrant, plant-based Vietnamese-inspired bowl featuring marinated sesame tempeh, rice noodles, fresh vegetables, and an aromatic ginger-lime dressing. Perfect for a refreshing lunch or light dinner.

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Ingredients

8 oz tempeh, cut into 16 slices

2 tablespoons soy sauce

2 tablespoons rice vinegar

½ lime Juice of 1/2 lime

1 tablespoon brown sugar

2 teaspoons grated ginger

1 teaspoon sesame oil

2 teaspoons sriracha

2 garlic cloves, minced

1-2 teaspoons coconut oil

8 oz rice noodles

2 cups mixed salad greens

1 cup shredded carrots

1 cucumber, sliced

1/4 cup fresh cilantro, chopped

2 green onions, sliced

1/4 cup roasted cashews

Directions

Cut the tempeh into 16 thin slices. In a medium bowl, whisk together the soy sauce, rice vinegar, lime juice, brown sugar, ginger, sesame oil, sriracha, and minced garlic until well combined. Place the tempeh slices in a shallow dish and pour the marinade over them, turning to coat each piece evenly. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
When ready to cook, warm the coconut oil in a large skillet over medium-high heat. Working in batches if needed, arrange the marinated tempeh slices in the skillet and cook for 3-4 minutes until golden and lightly crispy. Flip each slice carefully and cook the other side for 3-4 minutes until golden brown. Transfer the cooked tempeh to a plate and set aside.
Bring a large pot of water to a rolling boil. Add the rice noodles and cook according to the package instructions. Once tender, drain well and rinse under cold running water until completely cooled, stirring gently to separate. Set the cooked noodles aside.
While the noodles are cooking or just before serving, prepare the dressing. Whisk together any remaining marinade or combine soy sauce, rice vinegar, lime juice, ginger, sesame oil, sriracha, and garlic in a small bowl until smooth and well blended.
Divide the salad greens between two large bowls or plates. Arrange a generous portion of cooled rice noodles in the center of each bowl. Arrange the shredded carrots, cucumber slices, fresh cilantro, and sliced green onions in attractive piles around the noodles. Top with the warm sesame tempeh slices. Drizzle the dressing over the entire bowl, sprinkle with roasted cashews, and serve immediately.

Comments

Grocery List Plus Editorial Staff4

Tempeh and rice noodles are stocked at Harris Teeter, Food Lion, and Kroger, though you may need to hit ALDI or Walmart for the best price on sesame oil and sriracha; fresh ginger and cilantro are reliably available at all chains. The bowl runs roughly $8–$10 per serving when you factor in tempeh at $4–$5 per package and cashews at $8–$12 per pound, making it pricier than weeknight ground-meat alternatives. The 40-minute time is honest if you marinate tempeh and cook rice noodles in parallel, but prep work—julienning carrot and cucumber, mincing ginger and garlic—is genuinely fussy for a weeknight. This is a same-night dish: the noodles soften if held overnight, though you can store components separately and assemble the next day if you're willing to recrisp the noodles in hot water.