Sweet Chilli Tempeh Noodles

Ready for a flavour explosion? Feast your eyes (and taste buds) on this vibrant Sweet Chilli Tempeh Noodles recipe! It’s a perfect storm of tangy, sweet, and spicy, all wrapped up with a heap of fresh veggies. The cherry on top? A drool-worthy peanut sauce. Oh, and did we mention it’s 100% vegan? This dish is about to become your new favourite – enjoy!



Cooking time



  • Sweet Chilli Tempeh Pieces
  • 2 tsp toasted sesame oil
  • 2 medium carrots, julienned
  • 1/4 shredded red cabbage
  • 1 medium courgette, julienned
  • 200g (7 oz) of medium stir fry noodles (or your favourite stir fry noodles)

For the Peanut Sauce:

  • 3 tbsp of smooth peanut butter
  • 2 tbsp of soy sauce
  • 2 tbsp of lime juice
  • 2 tbsp of sweet chilli sauce
  • 2 tbsp of water

For garnishing:

  • Fresh coriander
  • Sesame seeds


  1. Let’s kick things off by getting our Tiba Tempeh sweet chilli pieces nice and crispy. Give them a good pan-fry in a non-stick pan and then set them aside for a bit.
  2. Next up, it’s noodle time! Pick your favourite kind of noodles and cook them according to the instructions on the package.
  3. Now, let’s bring some color to the party! Grab a large pan or wok and stir-fry your carrots, cabbage, and courgette until they’re just tender and bursting with flavor.
  4. While your veggies are doing their thing, let’s whip up some magic with our tangy peanut sauce. Grab a small bowl and mix together the peanut butter, soy sauce, lime juice, sweet chilli sauce, and water until it’s silky smooth.
  5. Time to bring it all together! Add your cooked noodles and crispy tempeh to the pan with the veggies. Pour your homemade peanut sauce all over, and give it a good toss so everything gets a nice coating.

Serve up your delicious noodle dish with a sprinkle of fresh coriander and sesame seeds on top, and don’t forget those lime wedges on the side for an extra citrusy squeeze. Enjoy!

Print this recipe and share your delicious dish

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Sweet Chilli Tempeh Summer Bowl

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