Cold Gochujang Noodle Salad with Crispy Tempeh

Torn tempeh, crisped up golden in the pan, cold noodles and a gochujang dressing that's spicy, tangy and a little sweet, this is the salad that makes you forget salads used to be boring. Ready in 15 minutes, it's the kind of summer dinner you'll want on repeat.

Better Nature Original tempeh is made from fermented whole soya beans, giving it a naturally firm, meaty texture that crisps up beautifully in the pan. With 44g protein per 200g pack, similar to a chicken breast, it's a satisfying, flavour-first way to give chicken the night off.

.

---

Protein Per Serving: approx 35g

Cook time: 15 min

Serves: 2

---

YOU’LL NEED

For the filling

• 1 pack Better Nature Original Tempeh, torn into pieces

• 150g soba or rice noodles

• 1 tbsp oil

• 2 tbsp gochujang paste

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp honey or maple syrup

• 1 garlic clove, grated

• ½ lime, juiced

• ½ cucumber, finely sliced

• 80g edamame, defrosted

• 2 spring onions, finely sliced

• 1 tbsp sesame seeds

HOW TO MAKE IT

1. Cook the noodles according to pack instructions. Drain and rinse immediately under cold water, then set aside.

2. Whisk together the gochujang, sesame oil, soy sauce, rice vinegar, honey, garlic and lime juice. Taste and adjust so it's spicy, tangy and a little sweet.

3. Heat the oil in a pan over medium-high heat. Add the torn tempeh and fry for 5 to 6 minutes, turning occasionally, until golden and crispy at the edges.

4. Toss the cold noodles in the sauce with the cucumber, edamame and spring onions. Pile into bowls, top with the crispy tempeh, sesame seeds and an extra drizzle of sesame oil.

Notes

Tearing the tempeh rather than slicing it gives more surface area for crisping and a more rustic texture. Cook the noodles ahead of time so they're properly cold before tossing with the sauce.

FAQs

Can I make this ahead?
The noodles, sauce and vegetables can be prepped up to a day ahead and stored separately in the fridge. Fry the tempeh fresh just before serving so it stays crispy.

Can I use a different tempeh flavour?
Original works best here as it takes on the gochujang dressing well, but Smoky is also a good match if you want extra depth.

Is this recipe gluten-free?
Use tamari instead of soy sauce and check that your gochujang paste and noodles are labelled gluten-free, as this varies by brand.

Share this recipe