Beet Noodles with Tempeh

Want to add a nice colorful spin to your noodles? Try these purple beet noodles with Tempeh. The nice thing is that you color your noodles in a completely natural way, namely with beet juice.

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes


Servings: 4 persons
  • 2 cups
  • 1 package
    tempeh cubed
  • 3
    beets ready-made
  • 1/4 cup
    beet juice
  • 1 package
    sugar snaps
  • sweet soy sauce (ketjap manis) to taste (coconut aminos are a suitable subsitute)


  1. Cook the noodles according to the packaging
  2. While the noodles are cooking, stir-fry the tempeh cubes with sweet soy sauce and sugar snaps in a wok pan for about 3-4 minutes.

  3. Cut the beets into thick slices and then cut those slices into stars (or other preferred shapes)
  4. Pour the beet juice over the noodles and mix it in until the desired colour is achieved
  5. Done! Serve the noodles in a bowl and spread the tempeh, sugars snaps and beet slices on top.


Tip: You can also use other plants that have natural dying effect (like turmeric, blueberries, etc.) to achieve other desired colors. You can even make separate noodle batches to dye and make your own rainbow noodles!

Courses: Main Course
Difficulty: level 1 (easy)
Cooking time: 15-30 minutes
Number ingredients: 5-10 ingredients
Taste: savory
Preparation method: Stir-fry
Type of dish: stir-fry dish
Campaigns: VeggieChallenge

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