Spicy Peanut Noodles with Tempeh

First, let’s start off with a little Friday Kitty Love….


This is what happens when you spend too much time on Instagram! Or when you are just a crazy cat lady.

Next, let’s talk about an awesome and super easy recipe that I threw together for dinner last night. I wanted something good. You know when you’re hunting around in the kitchen unsure of what to have for dinner but you just know that it has to be good? That’s how I was feeling last night. After taking stock of what I had on hand this little dish popped into my head and turned out to be so very delicious.

Start to finish it took less than 30 minutes and is something that even my husband would love! As with any recipe I make, feel free to use whatever ingredients (specifically veggies) you have on hand. The sauce is a mixture of the dressings from the Thai Lettuce Cups and Edamame-Kelp Noodle Lettuce Cups (I like lettuce cups, k?)

Spicy Peanut Noodles w/ Tempeh (makes 1 serving)


  • 2 oz brown rice pasta (it has the best texture)
  • 1 carrot, grated
  • 1/4 cup Red cabbage, grated
  • 1/4 bell pepper, sliced thinly
  • 4oz tempeh, sliced (you can always use edamame, tofu, chicken, or even shrimp)
  • Green onions
  • Sesame seeds

For the Sauce

  • 1 tbsp peanut butter (crunchy PB would be fabulous)
  • 1 tbsp tamari (or soy sauce)
  • 1 tbsp warm water, to thin
  • Splash rice vinegar (optional)
  • Squirt siracha (optional, but gives it some great heat/flavor)


  1. Heat water to a boil on stove, cook pasta according to package directions (this kind took 16 minutes)
  2. Prep carrot, cabbage, bell pepper and set aside.
  3. Whisk together dressing ingredients and set aside
  4. Heat a skillet over medium heat, spray with olive oil, and cook tempeh until slightly browned and crisp (a couple minutes per side)
  5. Drain pasta and toss with sauce immediately (the warmth with help sauce spread around)
  6. Top pasta with veggies and tempeh. Then top with sliced green onion and sesame seeds for garnish.

photo (7)

Extremely easy and pretty enough to serve for guests.

I purposefully left the veggies raw, but you could always give them a quick stir-fry to soften them up.

My husband is out of town this weekend for military duties and I just wrote up a to do list a mile long (for some reason I am way more productive when he’s not around). A good portion of it is work stuff….working from home is great, but working 2 jobs from home is a lot!! I have to work in the evenings and on weekends just to keep up. Although I do get to workout, run errands, go to yoga, go out to eat, and relax some during the day too so it all evens out eventually!

Before this turns into a working weekend I’m gonna go grab some sushi and see the Avengers with my friend Brittany. Hope everyone has a lovely and to-do-list free weekend!!


8 thoughts on “Spicy Peanut Noodles with Tempeh

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