Crispy Tempeh Tomato Stir-Fried Noodles (Vegan)

A simple tomato stir-fried noodle dish with vegetables and tempeh, cooked in a rich paprika-infused sauce.

Some meals don’t begin as recipes. They begin as something you remember, then slowly remake over time, in your own way.

This tomato stir-fried noodle dish is one of those…noodles coated in a simple tomato-based sauce, slightly tangy, deeply comforting, reminiscent of dishes like this Mauritian rougaille, and made with everyday ingredients.

This dish comes from that kind of place.

I remember it first as something very simple… a bowl of noodles with a tomato base. Nothing elaborate, just something that came together with what was available at the time. It wasn’t written down or measured. It was just made, again and again.

Over time, it shifts. Ingredients change, small details evolve, and without really noticing, it becomes your own version.

Along the way, it also draws from a dish made with salted fish cooked in a tomato sauce, then tossed with noodles. It’s deeply flavourful, with a bold, slightly pungent character that lingers in a familiar way.

Salted fish isn’t for everyone, so here we use tempeh instead. Pan-fried and finished with a little soy sauce, it brings back a similar savoury depth while keeping the dish plant-based.

Kevin makes it this way now, using what we have on hand. Instead of serving the sauce over the noodles, everything is brought together in the pan so the flavours coat each strand as they cook. It’s a small change, but it transforms the dish in its own way.

Over time, it became one of those meals we return to every so often. I find myself making it without planning to… the kind that always fits, whether the day feels slow or a little full.

For a different take on noodles, this Curry Masala Spaghetti with Fresh Tomatoes and Zucchini is another one we come back to.

Watch How These Tomato Stir-Fried Noodles Come Together

See how this dish comes together in the pan, from prepping the ingredients to tossing everything into a rich tomato paprika sauce.

Ingredients

• Chow mein noodles
• Fresh ripe tomatoes
• Sun-dried tomatoes
• Paprika
• Ground coriander, or dried oregano / dried parsley
• Garlic
• Fresh ginger
• Curry leaves, or bay leaves
• Fresh thyme
• Green onions (white part)
• Zucchini, or other vegetables like broccoli
• Carrots
• Tempeh or tofu
• Soy sauce
• Olive oil
• Salt and pepper
• Lemon basil, or coriander leaves (cilantro) for garnish

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Bringing It Together

Start by cooking the noodles in salted water and a little olive oil until just tender. Once drained, run under cold water to stop the cooking. Drain and set aside.

Prepare the vegetables by slicing the carrots and zucchini into thin strips so they cook evenly while still keeping a slight bite in the final dish.

In a pan, cook the tempeh until golden on both sides. Add a splash of soy sauce and let it absorb fully until slightly caramelised and savoury. Set aside.

In a wok or deeper pan, sauté the carrots first, then add the zucchini. Cook briefly so they soften slightly but still hold texture. Remove and set aside.

Now build the base.

In the wok or large pan, heat olive oil and add garlic, ginger, green onions, and curry leaves. Let them warm until fragrant.

Add paprika and coriander, stirring them into the oil so they release their colour and aroma. Add a little water if needed.

Add the fresh tomatoes along with the sun-dried tomatoes. As they cook, they break down into a rustic sauce. Add a splash of water if needed to help everything come together.

Add thyme, cover, and let it simmer briefly so the flavours settle. Add a dash cayenne if desired for a little heat.

Now add the noodles and toss gently through the sauce. They loosen and begin to take on that warm tomato-paprika coating.

Return the vegetables and tempeh to the pan and fold everything together until evenly combined and heated through. Season with salt and pepper.

Garnish with lemon basil or coriander leaves (cilantro).

Serve warm.

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Notes & Tips

Use ripe tomatoes for the best flavour. This is what carries the dish. Alternatively, you can also use canned diced tomatoes.

Sun-dried tomatoes add depth. Don’t skip them if you can.

Let the spices bloom in the oil before adding the tomatoes. It makes a noticeable difference.

Keep the vegetables slightly crisp for contrast against the soft noodles.

Adjust consistency with a splash of water if the sauce reduces too quickly.

Tempeh swaps: tofu works well here, or you can keep it vegetable-forward.