Vegan Peanut Tempeh Yakisoba

Why You’ll Love This Peanut Tempeh Yakisoba

If you’re craving a bold, plant-based twist on a Japanese classic, this Peanut Tempeh Yakisoba is the answer. Made with Hakubaku Yakisoba noodles, hearty tempeh, and a creamy peanut sauce, this dish combines rich umami flavors with a hint of nuttiness for a satisfying and protein-packed meal. It’s perfect for weeknight dinners, easy meal prep, or anyone looking to add more plant-based goodness to their menu without sacrificing taste. Plus, it comes together in just about 20 minutes!

What is Tempeh?

Tempeh, a plant-based protein source made from fermented soybeans, is typically found in the refrigerated section of grocery stores, often near tofu and other plant-based meat alternatives
You can also find it in the produce section or with other health foods. You can find it at your local health food store, asian market, or sometimes Trader Joe’s.

Ingredients (Serves 2):

• 1 pack Hakubaku Yakisoba noodles

• 6 oz tempeh, sliced into thin strips

• 1 cup broccoli florets

• ½ red bell pepper, thinly sliced

• ½ cup shredded carrots

• 2 tbsp peanut butter (creamy)

• 2 tbsp soy sauce

• 2 tbsp yakisoba sauce (or use Hakubaku seasoning packet)

• 1 tsp sesame oil

• 1 tsp rice vinegar

• ½ tsp grated ginger

• 1 clove garlic, minced

• ¼ cup water (to thin sauce if needed)

• Sesame seeds & green onions for garnish

Instructions:

1. Prep the Noodles
   Cook Hakubaku Yakisoba noodles according to package instructions (usually 2 minutes). Drain and set aside.

2. Make the Peanut Sauce
   In a small bowl, whisk together peanut butter, soy sauce, yakisoba packet, sesame oil, rice vinegar, ginger, garlic, and water until smooth and creamy.

3. Cook the Tempeh
   Heat a nonstick pan or wok over medium heat. Add a splash of oil, then sauté tempeh strips until golden on all sides (about 4–5 minutes). Remove and set aside.

4. Stir-Fry the Veggies
   In the same pan, toss in broccoli, bell pepper, and carrots. Stir-fry for 3–4 minutes until crisp-tender.

5. Combine Everything
   Add cooked noodles and tempeh back to the pan. Pour the peanut-yakisoba sauce over everything and toss until well coated and glossy.

6. Garnish & Serve
   Top with sesame seeds and sliced green onions. Serve hot and enjoy your plant-based, protein-packed yakisoba!

🔥 Pro Tip: Want extra crunch? Sprinkle on crushed peanuts before serving.