Crunchy Gochujang Soba Noodle Salad with Tempeh

By Diana Layton · 2026-09-30

A fresh, vibrant and flavour-packed soba noodle salad with crispy golden tempeh, crunchy vegetables and a spicy, tangy gochujang dressing. Packed with plant-based protein, fibre and colourful veggies, this nourishing bowl is perfect for a quick lunch, light dinner or meal prep.

Ingredients

• 200g Better Nature Original Tempeh, torn into bite-sized pieces
• 150g buckwheat soba noodles
• 1 tbsp avocado or olive oil
• ½ cucumber, finely sliced
• 1 medium carrot, julienned or grated
• 100g red cabbage, finely shredded
• 80g edamame
• 2 spring onions, finely sliced
• Small handful fresh coriander, roughly chopped
• 1 tbsp sesame seeds
• 2 tbsp gochujang paste
• 1 tbsp sesame oil
• 1 tbsp Tamari
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 garlic clove, grated
• Juice of ½ lime

Method

1. Cook the buckwheat soba noodles according to the packet instructions. Drain, rinse well under cold water until completely cool, then drain again.
2. In a small bowl, whisk together the gochujang, sesame oil, soy sauce, rice vinegar, honey, garlic and lime juice until smooth.
3. Heat the olive oil in a large frying pan over a medium heat. Add the torn tempeh and cook for 5–6 minutes, turning occasionally, until golden and crispy.
4. Add the cooled noodles, cucumber, carrot, red cabbage, edamame, spring onions, chopped coriander, crispy golden tempeh and sesame seeds to a large bowl.
5. Pour over the dressing and toss everything together until evenly coated.
6. Divide the salad between two bowls and serve sprinkled with extra sesame seeds and an extra squeeze of fresh lime.