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Soba noodles with tempeh
This Asian-inspired recipe is full of flavour and your little chefs will surely love it.
Ingredients
- 【Peanut butter sauce】
- natural peanut or almond butter or non-nut alternative60 mL (¼ cup)
- minced ginger5 mL (1 tsp)
- garlic, minced2 cloves
- rice wine vinegar45 mL (3 tbsp)
- lower sodium soy sauce40 mL (2 ½ tbsp)
- sesame oil10 mL (2 tsp)
- red chili flakes (optional)2 mL (½ tsp)
- 【Tempeh and noodles】
- vegetable oil45 mL (3 tbsp)
- tempeh, diced1 package (250 g/9 oz)
- sliced red bell pepper250 mL (1 cup)
- frozen edamame250 mL (1 cup)
- thinly sliced carrots250 mL (1 cup)
- soba buckwheat noodles225 g/8 oz
- sesame seeds (optional)5 mL (1 tsp)
- unsalted peanuts, roasted45 mL (3 tbsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Prepare the peanut sauce: In a large bowl, whisk together peanut butter, ginger, garlic, rice wine vinegar, soy sauce, sesame oil, and red chili flakes.
In a pot with a tight-fitting lid, heat 30 mL (2 tbsp) of vegetable oil over medium-high heat. Brown tempeh on all sides. Add 190 mL (¾ cup) of water, cover and steam for 5 to 7 minutes, until water is evaporated.
Remove tempeh from the pan and place in peanut butter sauce.
In the same pan, heat 15 mL (1 tbsp) of vegetable oil. Sauté peppers and carrots for 5 minutes. Stir in edamame to heat through. Remove from the pan and add to peanut butter sauce bowl.
Boil soba buckwheat noodles according to package directions. Reserve 125 mL (½ cup) of cooking water and drain. Add noodles and reserved water to the bowl with vegetables, tempeh, and sauce. Gently toss to coat.
Garnish with sesame seeds and peanuts. Serve immediately.
