Quick Tempeh Noodles with Crispy Chilli Oil and Cucumber

A bowl of noodles with grilled tempeh, crunchy spice crispy chili oil, cucumber, chili crisp, chopsticks

Grilled Koji Tempeh Noodle Bowl with Crunchy Spice Chilli Oil and Cucumber Sticks: A Flavorful Plant-Based Meal

A quick mid-week meal the whole family will love. Endlessly customisable - add more vegetables, use less chilli oil or try with Yum Phrik, top with an egg. We keep it simple here, based on the recipe by Renske - Koken met Liefde, where she used chicken, but we have chosen to keep it vegan.
I recommend Clark Fermentation tempeh and Choro Koji Fermentation for koji. Second saturday of the month you can usually find us all at Rotterdamse Oogstmarkt.
Prep Time 20 minutes
Cook Time 5 minutes
Course lunch, Main Course
Servings 2 people


  • 3 packets Instant noodles indomie
  • 1 packet Tempeh Clark Fermentation
  • 1/4 Cucumber
  • 2 tbsp Crunchy Spice
  • 2 pieces Spring Onion
  • 1 tbsp Shoyu Koji Choro Koji Fermentation
  • 2 tbsp Sunflower or other neutral oil

optional - if you don't use noodle seasoning package

  • 1 tbsp sesame oil optional
  • 2 tbsp soy sauce optional


  • Slice tempeh into bite sized pieces
  • Marinate tofu by mixing with shoyu koji. Leave for 20 minutes.
  • Cut cucumber into thin matchsticks. Finely slice spring onion.
  • Cook noodles according to package instructions. (If using extra veg you can cook them with the noodles)
  • Heat a frying pan and add sunflower oil. Add tempeh and cook over medium-low heat being careful not to burn, it will brown quickly with the marinade. Season with salt.
  • Drain noodles, use seasoning packages if desired, otherwise you can toss with a little sesame oil and soy sauce.
  • Plate by adding noodles to a bowl, add tempeh to one side and cucumber on the other. Add a spoonful of crunchy spice to the centre. Sprinkle with spring onions.
  • Enjoy!


Tempeh - Clark Fermentation for soy-free tempeh. For tradtional tempeh use your favourite
Koji - Choro Koji Fermentation- Hiro also gives workshops and loves to explain and share about koji and fermentation
Original Recipe - Renske from Koken met Liefde made a simple grilled chicken and noodle dish using Crunchy Spice
Keyword crunchy spice, mid week meals

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