Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
35 Mins
Total Time
35 Mins
6 servings (serving size: 1 1/3 cups)

Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.

How to Make It

Step 1

Cook the noodles according to package directions. Drain and toss with 1 teaspoon sesame oil.

Step 2

Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.

Step 3

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.

Step 4

Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.

Ratings & Reviews

Kuenzi123's Review

July 30, 2011
This was delicious! The only substitution I used was thinly sliced tofu in place of tempeh. It reminded me a bit of pad thai and had a lot of complex flavor for a very simple recipe. It came together quicker than I expected despite the long list of ingredients. I also used pre-shredded carrot instead of cutting it myself. I definitely recommend not substituting the mint and basil - it made the noodles taste really fresh. I added a little more lite soy sauce and sriracha at the end and it came out perfectly.

supermadchen's Review

July 27, 2011
I couldn't find wide rice sticks, so I used regular rice noodles. I omitted the cucumber at the end, because I forgot to add it. I also cut the hot chili sauce by half. The store I shop at is limited for fresh herbs, so I just sprinkled on small amounts of dried herbs. The dish was wonderful. My husband ate 3 bowls, and then asked for leftovers for his lunch. Not bad, considering the first time I made tempeh he wasn't sure he liked it. This will be made again in my house!

sz8jm9's Review

January 18, 2012

falljunelaker's Review

August 21, 2011
Followed the recipe exactly. This was really, really good & it was great for lunch leftovers the next 2 days, too. I thought it reheated just fine. Not super fast or easy because of the prep. but worth the effort.

esgillett's Review

June 29, 2012

TomandPaula's Review

August 30, 2011
This was a great dish - even without the Sriracha hot sauce. Two out of three of us liked it without the sauce and one wished that it had the little kick. Either way we will make it again.

lilsnack8's Review

August 02, 2011
Definitely needed to add a little extra soy sauce and sri racha at the end. I thought for the amount of prep this called for, it was just okay. Kind of odd for leftovers as well, the herbs don't sit and re-heat well, and neither do the cucumbers. Maybe if you leave all of the toppings separate, and just reheat the noodle mixture, then add the toppings...Either way, it was good, I enjoyed it for lunch today as well, but it wasn't my favorite.

kazbaby04's Review

September 10, 2011
I did not care for this. I have made a lot of noodle stir fries and asian-inspired dishes, but something was off with this one. the sauce was lacking and needed oomph at the end..we tried adding more sriacha and soy, but it was pretty much un-savable. Way too much prep work for such a blaaahhh dish.