Lower Carb Carrot Noodles with Peanut Sauce and Tempeh

a recipe for vegan vegetable noodles

A sky-blue plate of carrot noodles with a peanut sauce mixed with bright green edamame beans and cilantro leaves sits next to a jar of peanut butter
Goal shape
Total time 25 mins
Difficulty Easy
Nutritional value (per portion)
kcal 480
Protein 29 g
Fat 26 g
Ingredients …

1 Person

You will need

60 g tempeh
0.5 tsp paprika
1 tbsp soy sauce
1 tsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar
30 g shelled edamame (fresh soy beans)
230 g carrots

For the peanut sauce:
1 small piece ginger
1 clove garlic
30 g Peanut Butter
Peanut Butter
Peanut Butter
The delicious protein snack
1 tbsp soy sauce
4 tbsp water
0.5 lime (juice)

Lower Carb Carrot Noodles with Peanut Sauce and Tempeh

a recipe for vegan vegetable noodles

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Looking to mix things up in your kitchen? Or just hoping to drop a few carbs from your everyday eating? No matter what your goals are, you’ve come to the right place. These carrot noodles are super easy and make for the perfect light lunch or dinner. Even though the veg noodles are low in calories, this is a wonderfully nutritious meal! Tempeh and peanut butter give the dish a gorgeous flavor and tons of protein.


  • Ingredients:
    60 g tempeh
    Cube the tempeh and put into a bowl.
  • Ingredients:
    0.5 tsp paprika, 1 tbsp soy sauce
    Add paprika and soy sauce. Mix well.
  • Ingredients:
    1 tsp Coconut oil
    Heat the coconut oil in a pan. Add the tempeh to the pan. Fry on each side until it has turned golden-brown and crispy.
  • Ingredients:
    30 g edamame (fresh soybeans)
    Now add the edamame to the pan and toss briefly, until they take on some color.
  • Ingredients:
    230 g carrots
    Meanwhile, use a spiralizer to turn the carrots into carrot noodles. Put them into a bowl.
  • Ingredients:
    1 small piece ginger, 1 clove garlic, 30 g Peanut Butter, 1 tbsp soy sauce, 4 tbsp water,  squeeze lime juice
    Finally, make the peanut sauce. Dice the ginger and garlic. Put into a small bowl along with the other ingredients for the sauce. Mix until they form a smooth sauce. If the sauce is too thick for your liking, add another tablespoon of water.
  • Now mix 3/4 of the peanut sauce into the carrot noodles and stir well.
  • Add the tempeh and edamame to the carrot noodles and mix well.
  • Garnish your dish with fresh cilantro (coriander leaves), chopped peanuts, and chili flakes. Drizzle the remaining peanut sauce over the top.
  • Enjoy!

Our Tip

If you don't love the thought of carrot noodles, why not try another sort of vegetable? Zucchini (courgette), sweet potato, kohlrabi, beetroot, or celery root all work just as well. You can eat them raw or saute them briefly, whichever you prefer.
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