Satay zoodles with tempeh

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Satay zoodles with tempeh

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Adjust Servings:
1 large Zucchini
2 tablespoons Toasted sesame oil
1 tablespoon Green onion
1 pack Tempeh You can use plain, maple-roasted, or smoked
1/2 cup Satay sauce Check out our spicy peanut sauce!
2 tablespoons Water
1 teaspoon Vegetable powder
1 pack Coleslaw vegetable mix Alternatively, you can use broccoli slaw mix
2 tablespoons Sriracha sauce
To garnish:
2 tablespoons crushed Peanuts
To taste Sriracha sauce

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  • Gluten-Free
  • Low FODMAP
  • Low-Carb

This low-carb version of Thai satay noodles is packed with vegetable protein and retains the original flavour. Top with sriracha to add some spice!

  • 20 minutes
  • Serves 2
  • Easy


  • To garnish:



Satay sauce can be a bit overwhelming, especially if used with thick noodles and root vegetables. I find that using zoodles (zucchini noodles) in place of noodles makes this dish much more enjoyable, especially in combination with tempeh and some thinly sliced greens. Zucchini are, indeed, very low in calories, while the rest of the ingredients pack this dish with protein and flavour.

To prepare satay zoodles, start with preparing the zoodles with the help of a spiralizer.

In a wok, cook the veggies for a few minutes in sesame seed oil, scoop them out and set aside. Add a bit more oil and cook the tempeh. Then, add the satay sauce, a little water, and the zoodles. Adjust the seasoning, cook for a couple of minutes, then turn off the heat and add the previously cooked vegetables. Serve your zoodles hot, topping with sriracha and chopped peanuts.

Enjoy your satay zoodles!

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5 minutes

Spiralize the zucchini

Rinse well the zucchini, chop off the ends and discard them. Cut the zucchini into three chunks, then spiralize them with the help of a spiralizer.

5 minutes

Cook the vegetables

Heat one tablespoon of toasted sesame oil in a wok, add the green onion and cook until it sizzles. Then, add the vegetable coleslaw mix and cook for 3-4 minutes, until it softens. Finally, scoop the vegetables out of the wok and transfer them to a bowl. Set aside.

5 minutes

Cook the tempeh

Cut the tempeh into thin slices. Add another tablespoon of toasted sesame oil to the wok and stir in the tempeh. Cook for a couple of minutes, until the tempeh starts browning, then pour in the satay sauce. Cook for 2 minutes, until all the tempeh is well coated with the sauce.

5 minutes

Cook the zoodles

Transfer the zoodles to the wok. Add the water and season with a teaspoon vegetable powder. Stir gently until the sauce thickens again and sticks to the zoodles. Then, turn off the heat, stir in the sriracha and add the cooked vegetables. Mix well and transfer the zoodles to the serving bowls.


Garnish and serve

Garnish the zoodles with a little more sriracha and sprinkle with crushed peanuts. Serve well hot and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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