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.
Sesame Maple Tempeh with Carrot Noodle Salad
Sweet and salty, fresh and filling, crunchy and tender: this Asian-inspired dish has everything. We coat tempeh in a sesame-maple sauce, and serve on a colourful combo of carrot and noodles. Garden-fresh mint adds lift.
Prep in 10
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 1 unwaxed lime
- 2 tbsp sesame oil (Sesame)
- 4cm fresh ginger
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 2 carrot
- 1 tbsp maple syrup
- 1 onion
- 1 handful of fresh mint
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 603
Protein: 29g
Carbs: 68g
Fat: 25g
Ingredients
- 2 tbsp sesame oil (use half) (Sesame)
- 1 chilli (use half)
- 4cm fresh ginger (use half)
- 1 onion (use half)
- 2 tsp sesame seeds (use half) (Sesame)
- 1 tbsp maple syrup (use half)
- 1 handful of fresh mint (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 100g tempeh (use half) (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 unwaxed lime (use half)
- 2 carrot
Nutritional Information
Calories: 654
Protein: 30g
Carbs: 79g
Fat: 25g
Sesame Maple Tempeh with Carrot Noodle Salad
Sweet and salty, fresh and filling, crunchy and tender: this Asian-inspired dish has everything. We coat tempeh in a sesame-maple sauce, and serve on a colourful combo of carrot and noodles. Garden-fresh mint adds lift.
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Cooking Instructions
- Thinly slice the onion. Heat a medium frying pan with 1/2 tbsp sesame oil on medium heat. Add the onion and cook for 5 mins, until softening.
- Meanwhile, peel the carrots into ribbons. Finely dice the chilli (remove the seeds for less heat). Add the carrots to the pan and cook for 2 mins. Transfer the veg to a large mixing bowl, cover and keep warm.
- Make the sauce; in a small bowl mix the tamari, maple syrup, juice from half the lime, half the remaining sesame oil and half the chilli (to taste). Finely chop the tempeh. Finely chop or grate the ginger.
- Reheat the frying pan with the remaining sesame oil on medium-high heat. Add the tempeh and cook for 10 mins, turning regularly, until golden brown. Add the ginger, sesame seeds and half the sauce to the pan. Cook for 3 mins, then remove from the heat. Add a splash of water for a thinner sauce, if desired.
- Bring a medium saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Add the cooked noodles and the remaining sauce to the mixing bowl. Roughly tear in the mint leaves, then toss together. Season with sea salt.
- Serve the noodles topped with the tempeh. Garnish with the remaining chilli (to taste) and a squeeze of lime.
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