Air Fryer Tempeh Satay and Peanut Noodle Salad

Name: Air Fryer Tempeh Satay and Peanut Noodle Salad
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz (400 g) tempeh, cut lengthwise into 4 slabs, then cut each slab into 3 long strips (12 strips total); 2 tbsp (30 ml) low-sodium soy sauce; 1 tbsp (15 ml) neutral oil (vegetable, canola, or peanut); 2 cloves (10 g) garlic, minced; 1 tbsp (10 g) fresh ginger, minced; ½ tsp (2½ g) packed brown sugar; ¼ tsp (½ g) turmeric powder; ¼ tsp (½ g) ground coriander; ⅛ tsp (¼ g) red pepper flakes; to taste freshly ground black pepper; ⅓ cup (85 g) natural creamy peanut butter (or almond butter); 3 tbsp (45 ml) fresh lime juice; 2 tbsp (30 ml) low-sodium soy sauce; ⅓ cup (80 ml) unsweetened coconut milk, full-fat or light; shake canned milk well before measuring; 1 tbsp (15 ml) maple syrup or agave nectar; 1 clove (5 g) garlic, minced; ½ tsp (2½ g) fresh ginger, minced; 8 oz (225 g) dried rice noodles (8 mm wide), cooked, drained, and cooled; 1 medium (150 g) red bell pepper, thinly sliced into 2-inch (5 cm) strips; 1 large (300 g) cucumber, halved lengthwise, seeded, and cut into 2-inch (5 cm) batons; 4 stalks (40 g) scallions (green onions), white and light green parts sliced, dark green tops reserved for garnish; ⅓ cup (8 g) fresh cilantro, loosely packed, roughly chopped; ⅓ cup (50 g) roasted unsalted peanuts, roughly chopped; 1 tbsp (9 g) sesame seeds (white or black), toasted (optional); 1 whole (60 g) lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

Crispy air-fried tempeh satay served over a bright peanut noodle salad loaded with fresh vegetables and a silky peanut-lime dressing. This vegetarian take on Indonesian satay delivers the same bold, toasty flavors in one satisfying bowl.

Prep: 25 min
Cook: 18 min
Wait: 10 min
Total: 53 min
Makes: 4 servings (1 bowl with 3 satay skewers each)

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Ingredients

4 servings

For the tempeh satay
14 oz (400 g) tempeh, cut lengthwise into 4 slabs, then cut each slab into 3 long strips (12 strips total)
2 tbsp (30 ml) low-sodium soy sauce
1 tbsp (15 ml) neutral oil (vegetable, canola, or peanut)
2 cloves (10 g) garlic, minced
1 tbsp (10 g) fresh ginger, minced
½ tsp (2.5 g) packed brown sugar
¼ tsp (0.5 g) turmeric powder
¼ tsp (0.5 g) ground coriander
⅛ tsp (0.3 g) red pepper flakes
to taste freshly ground black pepper
For the peanut sauce
⅓ cup (85 g) natural creamy peanut butter (or almond butter)
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) low-sodium soy sauce
⅓ cup (80 ml) unsweetened coconut milk, full-fat or light; shake canned milk well before measuring
1 tbsp (15 ml) maple syrup or agave nectar
1 clove (5 g) garlic, minced
½ tsp (2.5 g) fresh ginger, minced
For the salad
8 oz (225 g) dried rice noodles (8 mm wide), cooked, drained, and cooled
1 medium (150 g) red bell pepper, thinly sliced into 2-inch (5 cm) strips
1 large (300 g) cucumber, halved lengthwise, seeded, and cut into 2-inch (5 cm) batons
4 stalks (40 g) scallions (green onions), white and light green parts sliced, dark green tops reserved for garnish
⅓ cup (8 g) fresh cilantro, loosely packed, roughly chopped
For garnish
⅓ cup (50 g) roasted unsalted peanuts, roughly chopped
1 tbsp (9 g) sesame seeds (white or black), toasted (optional)
1 whole (60 g) lime, cut into wedges (optional)

Equipment (6)

Air fryer with a capacity of at least 5 quarts (5 liters)
12 wooden skewers (8 inches / 20 cm long)
Large bowl for the dressing
Medium bowl for noodles and vegetables
Whisk
Measuring spoons and cups

Steps

Before you start

Preheat your air fryer to 390°F (200°C) for at least 5 minutes
Soak 12 wooden skewers in water for at least 20 minutes to prevent charring
Cook noodles according to package directions and drain well; spread on a sheet to cool while you prepare other components

1
Prepare the tempeh marinade
- In a shallow bowl, whisk together the soy sauce, neutral oil, minced garlic, minced ginger, brown sugar, turmeric, ground coriander, and red pepper flakes until the sugar dissolves.
- Season lightly with black pepper.
- This paste will coat the tempeh strips.
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Ready when: Marinade is smooth and the sugar has dissolved
Tip: Make sure the brown sugar fully dissolves for an even coating on the tempeh
2
Thread and season tempeh strips
- Pat the tempeh strips dry with paper towels.
- Coat each strip thoroughly on all sides with the marinade mixture.
- Thread each marinated strip lengthwise onto a soaked wooden skewer, weaving gently so the tempeh lies flat on the skewer.
- You should have 12 satay skewers in total.
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Ready when: All 12 skewers are assembled and evenly coated with marinade
Tip: Dry the tempeh first so the marinade adheres; if you weave loosely, the strips can slide during cooking
3
Air fry the tempeh satayOven 390°F / 200°C
- Place the assembled skewers in the preheated air fryer basket in a single layer, spacing them ½ inch (1 cm) apart.
- Air fry at 390°F (200°C) for 14–16 minutes, shaking the basket gently halfway through (around 7–8 minutes) to ensure even browning.
- The tempeh is done when it's deeply golden-brown and crispy at the edges, with a firm texture.
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Ready when: Tempeh is golden-brown and crispy at edges, firm to the touch
Tip: Don't crowd the basket—air circulation is key to crispy satay. If your air fryer is small, cook in two batches
4
Make the peanut sauce
- While the tempeh cooks, whisk together the peanut butter, lime juice, soy sauce, coconut milk, maple syrup, minced garlic, and minced ginger in a large bowl.
- Whisk until smooth and well combined.
- If the sauce is too thick (thicker than yogurt), add warm water 1 tablespoon at a time until it reaches a pourable consistency.
- The sauce should coat the back of a spoon but still drip off slowly.
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Ready when: Sauce is smooth, homogeneous, and pourable
Tip: Start with less water and add gradually—it's easier to thin than to thicken
5
Combine noodles and vegetables
- In a medium bowl, combine the cooled rice noodles, sliced red bell pepper, cucumber batons, white and light green parts of the scallions, and chopped cilantro.
- Gently toss to distribute the vegetables evenly throughout the noodles.
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Ready when: All vegetables and noodles are evenly mixed
Tip: Use cool, drained noodles so the salad doesn't become mushy
6
Dress and assemble bowls
- Pour about two-thirds of the peanut sauce over the noodle mixture and toss gently but thoroughly, ensuring every strand and vegetable piece is coated.
- Divide the dressed noodles among four bowls.
- Top each bowl with 3 tempeh satay skewers.
- Drizzle the remaining sauce over and around the satay.
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Ready when: Noodles are evenly coated; satay is arranged on top
Tip: Reserve some sauce to drizzle over the hot tempeh so it stays moist
7
Garnish and serve
- Sprinkle each bowl with chopped roasted peanuts and toasted sesame seeds (if using).
- Scatter the reserved dark green scallion tops over the top.
- Serve immediately with lime wedges on the side for squeezing.
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Ready when: All bowls are garnished and ready to serve
Tip: Add the garnishes just before serving so the peanuts stay crunchy and the cilantro stays bright

Good to know

Tips

Soak wooden skewers for at least 20 minutes (or overnight) to prevent them from charring in the air fryer. Metal skewers are an alternative if you have them.
If you don't have an air fryer, bake the tempeh satay on a parchment-lined sheet at 400°F (200°C) for 18–20 minutes, stirring halfway through, until golden and crispy.
The peanut sauce will thicken slightly as it cools. If serving at room temperature, it may need thinning with a little warm water; if serving warm, make it slightly thinner than your target consistency.
For a spicier version, add a pinch of cayenne pepper or finely minced fresh Thai chili to the sauce, or use sriracha in place of some of the maple syrup.

Make ahead

Prepare the noodles and vegetables up to 4 hours ahead; store separately in airtight containers in the refrigerator. Make the peanut sauce up to 2 days ahead and refrigerate; stir well and thin with warm water before serving. The tempeh satay is best served immediately after air frying but can be reheated in a 350°F (175°C) oven for 3–4 minutes if needed.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb sauce and soften over time, which is actually delicious. To reheat, warm gently on the stovetop with a splash of water (never microwave) or serve cold. Leftover tempeh satay can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven until warmed through.

Substitutions

natural creamy peanut butter (or almond butter) → tahini or almond butter. Use the same amount; tahini will give a slightly earthier, less sweet flavor; almond butter will be milder and less assertive
dried rice noodles (8 mm wide) → wheat noodles, egg noodles, or spiralized zucchini. Rice noodles are authentic, but any noodle works; zucchini noodles for a lighter, low-carb option
unsweetened coconut milk → heavy cream, Greek yogurt, or silken tofu puree. These add creaminess; Greek yogurt and tofu will make a tangier sauce; use the same amount
tempeh → extra-firm tofu (pressed) or chickpeas. Tempeh has a nutty flavor that works best, but pressed tofu will absorb the marinade well; chickpeas will create a different texture but equal protein