The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Black Bean Tempeh Noodles
Dial up dinnertime flavour with savoury black bean paste, nutty tempeh, sweet pepper and crunchy spring onion. This simple stir-fry just might become your new weekday go-to.
Prep in 10
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp maple syrup
- 1 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 4 garlic clove
- 75g baby plum tomatoes
- 1 handful of fresh coriander
- 2 tsp cornflour
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper
- 2cm fresh ginger
- 2 spring onion
- 1 tbsp sesame oil (Sesame)
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp rice wine vinegar
Nutritional Information
Calories: 580
Protein: 28g
Carbs: 66g
Fat: 23g
Black Bean Tempeh Noodles
Dial up dinnertime flavour with savoury black bean paste, nutty tempeh, sweet pepper and crunchy spring onion. This simple stir-fry just might become your new weekday go-to.
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Cooking Instructions
- Cut the tempeh into 2cm cubes. Add to a bowl with the cornflour and a pinch of sea salt, then toss to coat. Heat a medium frying pan with half the sesame oil on a medium-high heat. Add the tempeh and cook for 4-5 mins, turning regularly, until golden.
- In another small bowl, mix together the vinegar, maple syrup, tamari and bean paste. Boil a kettle.
- Deseed the pepper and thinly slice. Cut three-quarters of the spring onions into 2cm lengths. Finely chop or grate the garlic and ginger. Reheat the frying pan with the remaining sesame oil on a medium-high heat. Fry the pepper, spring onions, ginger and tomatoes for 2-3 mins, until beginning to soften. Add the garlic and cook for 1 min more.
- Meanwhile, heat a medium saucepan filled with salted boiling water on a high heat. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked, then drain.
- Return the tempeh to the frying pan along with any excess cornflour; stir through the vegetables. Add the bean mix and a splash of water and stir well. Bring to a simmer, then remove from the heat. Continue to stir for a minute until thick and glossy (add another splash of water if it gets too thick).
- Finely chop the coriander (save a few leaves whole for garnish), then stir through the sauce along with the noodles. Thinly slice the remaining spring onions. Serve the noodles garnished with the coriander and spring onions.
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