Apricot Ginger Teriyaki Chilled Noodle Salad with Crispy Tempeh

Apricot Ginger Teriyaki Chilled Noodle Salad with Crispy Tempeh

Bright, refreshing, and texturally playful, this chilled noodle salad uses Apricot Ginger Teriyaki Glaze as a finishing drizzle and a quick marinade for tempeh. Cold sesame noodles, crunchy vegetables, fresh herbs, and caramelized glazed tempeh make a crowd pleasing vegetarian main or shareable picnic dish.

Ingredients

• 8 ounces soba or ramen noodles, cooked according to package, rinsed under cold water and drained
• 8 ounces tempeh, cut into 1/4 inch slices or small sticks
• 3 tablespoons neutral oil divided (vegetable, canola, or grapeseed)
• 1/3 cup Apricot Ginger Teriyaki Glaze (plus extra for serving)
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon toasted sesame oil
• 1 medium carrot, julienned or spiralized
• 1 small English cucumber, seeded and thinly sliced on the bias
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced (white and green parts separated)
• 1/3 cup fresh cilantro leaves, roughly chopped
• 1/4 cup roasted peanuts or cashews, roughly chopped
• 1 tablespoon toasted sesame seeds
• Optional: 1/2 teaspoon thinly sliced chili or chili flakes for heat
• Salt and black pepper to taste

Instructions

1. Marinate the tempeh: In a shallow bowl combine 1/4 cup Apricot Ginger Teriyaki Glaze and 1 tablespoon soy sauce. Add the tempeh pieces and toss to coat. Let sit at room temperature for 15 minutes, turning once so both sides absorb the glaze.
2. Prepare the dressing: In a small bowl whisk together remaining 1 tablespoon Apricot Ginger Teriyaki Glaze, 1 tablespoon soy sauce, rice wine vinegar, toasted sesame oil, and 1 tablespoon neutral oil. Taste and adjust: add a pinch of salt if needed or a drop more vinegar for brightness. If you want heat, whisk in the chili now.
3. Cook the tempeh crisp: Heat a nonstick or cast iron skillet over medium heat and add remaining 1 tablespoon neutral oil. Shake off excess marinade from tempeh and place pieces in a single layer. Cook without moving for 3 to 4 minutes until deeply browned, then flip and crisp the other side 3 to 4 minutes. In the last minute brush each piece lightly with the reserved marinade or a little extra Apricot Ginger Teriyaki Glaze and let it caramelize. Transfer to a plate lined with paper towel.
4. Assemble the noodle base: In a large bowl toss the cooled noodles with the prepared dressing until evenly coated. Add the carrot, cucumber, red pepper, and the white parts of the green onions. Toss to combine and season lightly with salt and pepper.
5. Plate and garnish: Pile chilled dressed noodles on a serving platter or divide among bowls. Arrange the crispy glazed tempeh on top. Scatter cilantro, green onion greens, chopped nuts, and toasted sesame seeds over everything. Drizzle an additional tablespoon of Apricot Ginger Teriyaki Glaze over the tempeh for glossy finish and an extra burst of flavor.
6. Serve: This salad is best served chilled or at cool room temperature. Offer extra Apricot Ginger Teriyaki Glaze at the table for guests to add. Leftovers keep well refrigerated in an airtight container for up to 2 days; add a splash of soy or vinegar before serving to refresh the flavors.

Creative Use of the Product

Beyond glazing the tempeh and dressing the noodles, reserve a small warmed spoonful of the Apricot Ginger Teriyaki Glaze to brush on the tempeh as it finishes in the skillet. The glaze both caramelizes and adds a layered sweet ginger teriyaki brightness that ties the salad together visually and on the palate.

Notes

• Make it gluten free: use tamari or a gluten free soy sauce and gluten free noodles.
• Protein swap: replace tempeh with pressed and sliced tofu or chilled poached shrimp for a different texture and flavor profile.
• Meal prep tip: prepare the tempeh and dressing in advance, then toss fresh vegetables with noodles just before serving to keep everything crisp.