Spicy Tempeh Noodles

with Gai Lan and a Chili Sesame Sauce

25 min

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Contains: Peanuts, Sesame, Soy, Sulphites, Wheat, and Gluten.

May Contain: Egg, Milk, Mustard, Seafood, and Tree Nuts.

What We'll Send

Dark Soy Sauce
Sherry Cooking Wine
Sesame Oil
Chinese 5 Spice
Maple Syrup
Medium White Noodle
Sambal Oelek
Chinese Sesame Paste
Chili Bean Paste
Unsalted Whole Peanuts
Bean Sprouts
Gai Lan
Green Onion
Tempea Tempeh
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 834
Fat 43g
Protein 45g
Carbohydrates 82g

Cooking Directions


Cook Noodles
- Bring 2 1/2 litres water to a boil in a large pot.
- Once boiling, add white noodles and cook for 3-4 minutes.
- Drain noodles in a fine mesh sieve, rinse briefly under warm water, and drain again.


Prepare Sesame Sauce
- In a small bowl, stir Chinese sesame paste, garlic, maple syrup, sherry cooking wine, with 1 tbsp. of the sesame oil.
- Stir in 
chili bean paste to taste with 2 tbsp. water until smooth.


Toast Peanuts
- Add peanuts to a large skillet over medium heat.
- Toast for about 5 minutes, tossing often, until golden and fragrant.
- Remove peanuts from skillet and chop finely.


Prepare Ingredients
- Meanwhile, wash gai lan, green onion, bean sprouts and lime.
- Separate gai lan leaves from stems. Thinly slice gai lan stems into ¼ inch rounds and slice leaves into ½ inch strips.
- Slice green onions thinly.
- Cut lime in half.
- Crumble tempeh into 1/4 inch pieces.


Cook Vegetables
- Add remaining sesame oil and 1 tbsp. oil to same large skillet over medium-high heat.
- Add tempeh and gai lan stems to skillet. Saute for 2-3 minutes or until tempeh is becoming golden.
- Add gai lan leaves, Chinese 5 spice to taste, and dark soy sauce to skillet.
- Cook for 2-3 minutes, or until gai lan is bright green and tender.
- Stir in bean sprouts and turn off heat.


- Divide noodles into large serving bowls.
- Distribute tempeh and gai lan on top.
- Pour sesame sauce over everything.
- Garnish with toasted peanuts, green onions and the following to taste: lime juice and sambal if desired.
- Enjoy!

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