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Spicy Coconut and Crusted Tempeh Noodles Recipe

Spicy Coconut and Crusted Tempeh Noodles recipe


This is a noodle dish with a spicy coconut sauce and crispy tempeh. You cook noodles and make a sauce with coconut, spices, and veggies. Then you fry tempeh until it's crunchy and put it on top of the noodles with the sauce.


1 large Yellow Onion, diced
4 cloves Garlic, minced
1 Habanero Pepper, seeded and minced
1 bunch Green Onions, sliced
2 Tbsp Red Curry Paste
400 ml Light Coconut Milk
1 Vegetable Stock Cube (700 ml Stock)
100 g Shredded Coconut
60 g All-Purpose Flour
150 ml Almond Milk
300 g Tempeh, cut into cubes
2 Carrots, julienned
400 g Udon Noodles
2 Tbsp Vegetable Oil
Salt to taste


Dissolve the vegetable stock cube in 700ml of boiling water to make the stock.
In a pot, combine the light coconut milk and vegetable stock, then bring to a gentle simmer.
Place the shredded coconut, all-purpose flour, and almond milk into three separate bowls. Season each with a pinch of salt.
Heat the vegetable oil in a frying pan over medium heat.
Coat the tempeh cubes first in the flour, then dip into the almond milk, and finally coat with the shredded coconut.
Fry the tempeh in the pan until each piece is golden brown and set aside on a paper towel to drain.
Add the carrots to the simmering coconut broth and cook for 3 minutes.
Prepare the udon noodles according to the package instructions, then drain.
In another pan, sauté the diced onion, minced garlic, and habanero pepper with a pinch of salt for about 10 minutes until the onion is soft and translucent.
Stir in the red curry paste and cook for an additional 3 minutes.
Combine the sautéed onion mixture with the simmering coconut broth.
To serve, place a portion of noodles in a bowl, ladle the spicy coconut broth over the noodles, and top with the crispy tempeh and sliced green onions.

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