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.
Singapore-style Tempeh & Noodles
You'll love this Singapore-style stir-fry. Starring tempeh, sizzled up with ginger, garlic, and spring onions. Stir in brown rice noodles and garnish with coriander – and you’ve got your healthy spin on a takeaway classic.
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 110g baby tomatoes (use half)
- 100g tempeh (use half) (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 tbsp curry powder (use half) (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 handful of fresh coriander (use half)
- 2 radish
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pepper (use half)
- 3 spring onion
- 40g creamed coconut (use half)
Nutritional Information
Calories: 626
Protein: 31g
Carbs: 63g
Fat: 29g
Ingredients
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 pepper
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
- 3 spring onion
- 100g brown rice noodles (Brown Rice Flour, Water)
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 2 radish
- 110g baby tomatoes
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g creamed coconut
- 1 unwaxed lime
Nutritional Information
Calories: 619
Protein: 31g
Carbs: 62g
Fat: 29g
Singapore-style Tempeh & Noodles
You'll love this Singapore-style stir-fry. Starring tempeh, sizzled up with ginger, garlic, and spring onions. Stir in brown rice noodles and garnish with coriander – and you’ve got your healthy spin on a takeaway classic.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted hot water to a boil
- Boil a kettle
- Pull out a medium frying pan, a jug, a sieve & a grater
Prep & soften the veg
- Dice the pepper into 2cm squares. Slice the spring onions into 2cm pieces
- Cut the tomatoes into bite-sized pieces
- Heat the medium frying pan with 1 tbsp oil on a medium-high heat. Once hot, add the prepped veg to the pan and cook for 3-4 mins, until soft and golden brown
Get your simmer on
- Dissolve the creamed coconut and the stock powder in the jug with 250ml boiling water (125ml for 1 person). Stir to dissolve and set aside
- Cut the tempeh into 2cm cubes
- Add the tempeh to the veg pan and cook for 2 mins, turning occasionally until golden. Season with a pinch of salt
- Add the ginger & garlic paste, tamari, and curry powder, then cook for another 1 min
- Then pour in the coconut mixture and simmer for a further 4-5 mins, until the sauce thickens slightly
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Build the dish
- Meanwhile, finely chop the coriander. Zest and halve the lime
- Trim the radishes and slice into half-moons
- Stir the cooked noodles, lime zest, the juice from half the lime and half the coriander into the sauce
- Cook for a final minute, adding a splash of water if necessary, so that the sauce coats the noodles
Plate up
- Serve the tempeh noodles garnished with the radishes, remaining coriander and lime, cut into wedges
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