Protein Atlas
Sweet Chili Tempeh Stir-Fry Noodles high-protein recipe

Meals · High Protein

Sweet Chili Tempeh Stir-Fry Noodles

This noodle bowl features pan-seared tempeh coated in a sweet chili glaze, tossed with tender noodles and crisp vegetables. The dish delivers approximately 40g of protein and 550 kcal per serving.

Serves 2 bowls
37g protein 714 cal
Prep Time 10 min
Cook Time 15 min
Total Time 40 min

Nutrition per serving

Protein
37 g
Calories
714

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 8 oz Tempeh — cut into 1/2-inch cubes
  • 3 tbsp Soy sauce
  • 2 tbsp Rice vinegar
  • 1/4 cup Sweet chili sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Cornstarch
  • 2 tbsp Neutral oil
  • 3 cloves Garlic — minced
  • 1 inch piece Ginger — grated
  • 2 cups Broccoli florets
  • 1 Red bell pepper — thinly sliced
  • 1 Carrot — julienned
  • 8 oz Noodles — such as udon, soba, or ramen
  • 2 Scallions — sliced, for garnish
  • 1 tsp Sesame seeds — for garnish

Steps

  1. In a medium bowl, whisk together soy sauce, rice vinegar, sweet chili sauce, sesame oil, and cornstarch until smooth. Add the cubed tempeh and toss to coat. Let marinate for at least 15 minutes.
  2. Cook noodles according to package directions. Drain and set aside.
  3. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the marinated tempeh in a single layer (work in batches if necessary to avoid crowding). Cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove tempeh from the skillet and set aside.
  4. Add the remaining 1 tablespoon of neutral oil to the skillet. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
  5. Add broccoli florets, sliced red bell pepper, and julienned carrot to the skillet. Stir-fry for 4-6 minutes, until vegetables are tender-crisp.
  6. Return the cooked tempeh to the skillet with the vegetables. Add the cooked noodles.
  7. Pour any remaining marinade from the tempeh bowl into the skillet. Toss everything together to coat evenly and cook for 1-2 minutes, until the sauce has thickened and coats the noodles and vegetables.
  8. Divide the noodle mixture among serving bowls. Garnish with sliced scallions and sesame seeds.

Why This Works

This plant-based bowl delivers 40.5 grams of complete protein per serving by showcasing tempeh, a fermented soybean product with superior protein density compared to tofu. Tempeh provides 18g of protein per 3-ounce serving along with probiotics from fermentation that support gut health, while rice noodles offer easily digestible carbohydrates for energy. Compared to typical tempeh noodle bowls (averaging 24g protein at restaurants), this version provides 69% more protein by using a generous tempeh portion, incorporating edamame as a complementary protein source, and finishing with crushed peanuts which add both protein and healthy fats without requiring separate protein supplements.

Make-Ahead & Swaps

The tempeh can be marinated up to 24 hours in advance. Feel free to swap the vegetables based on seasonality or preference; snap peas, bok choy, or mushrooms would also work well. For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger.

Garnishes & Plating

Serve immediately in shallow bowls. A sprinkle of fresh cilantro or a drizzle of sriracha can add extra flavor and visual appeal. For a more complete meal, consider adding a side of steamed edamame.