Summer Roll Noodle Salad
Jun 26, 2026
Summer Roll Noodle Salad with Crispy Kecap Tempeh & Peanut Lime Dressing
This is basically a summer roll, but turned into a big fresh noodle salad. Rice noodles, crunchy vegetables, lots of herbs, crispy tempeh, and a peanut lime dressing that brings everything together.
It is flexible, fresh, filling, and perfect for hot days when you want something substantial but still light.
Ingredients
For the salad
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Rice noodles
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Cucumber, julienned
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Purple cabbage, finely sliced or julienned
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Tomatoes, sliced or chopped
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Lettuce or leafy greens, sliced
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Fresh cilantro, roughly chopped
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Fresh mint, roughly chopped
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Toasted sesame seeds or crushed roasted peanuts, to serve
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Optional: a few tablespoons homemade coconut yogurt, to serve
You can also add other vegetables, such as carrot, bell pepper, radish, spring onion, bean sprouts, or anything fresh and crunchy you have around.
For the crispy kecap tempeh
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Tempeh, sliced into strips or small pieces
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Kecap manis
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Garlic, finely grated or minced
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A tiny pinch of ground cumin
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A tiny pinch of ground coriander
If you do not have kecap manis, use soy sauce with a little sugar instead.
For the peanut lime dressing
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Peanut butter, 3 tbsp
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Lime juice, 2-3
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Garlic, finely grated, 1 clove
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Fresh ginger, finely grated, 1cm
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Coconut sugar, 1 tbsp
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Soy sauce, to taste, 4 tbsp
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Cold water, a few tablespoons as needed
Method
Cook the rice noodles according to the packet instructions, then rinse under cold water and drain well. Set aside.
Prepare all the vegetables. Cut the cucumber, cabbage, lettuce, and any other vegetables into fine strips so they eat easily with the noodles. Roughly chop the cilantro and mint.
For the tempeh, heat a dry pan over medium heat. Add the tempeh and pan-fry until golden and slightly crispy on the outside. Once the tempeh has some colour, add the garlic, kecap manis, cumin, and coriander. Toss everything together for a minute or two until the tempeh is coated and sticky. If using soy sauce and sugar instead of kecap manis, add them at this stage and let them reduce slightly.
To make the dressing, mix the peanut butter with lime juice, grated garlic, grated ginger, coconut sugar, soy sauce, and a few tablespoons of cold water. Stir until smooth and creamy. Add more water as needed until it becomes pourable but still rich.
Combine the noodles, vegetables, herbs, and peanut dressing in a large bowl. Toss well until everything is coated. Taste and adjust with more lime juice, soy sauce, or sweetness if needed.
Serve topped with crispy tempeh, toasted sesame seeds or crushed peanuts, and a few spoonfuls of coconut yogurt if using.
Notes
The key to this salad is cutting the vegetables finely enough so everything mixes well with the noodles. Think summer roll filling rather than chunky salad.
The tempeh is best when it is dry pan-fried first. If you add the sauce too early, it can steam instead of crisping.
The peanut dressing should taste bright, salty, slightly sweet, and creamy. Adjust it to your taste rather than following exact measurements too rigidly.
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