Oodles of Soba Noodles with Tempeh

60 ml natural peanut or almond butter or non-nut alternative

5 ml minced ginger

2 cloves garlic, minced

45 ml rice wine vinegar

40 ml lower sodium soy sauce

10 ml sesame oil

2 ml red chili flakes (optional)

45 ml vegetable oil

1 tempeh, diced

250 ml sliced red bell pepper

250 ml frozen edamame

250 ml thinly sliced carrots

8 oz whole wheat spaghetti or soba buckwheat noodles

5 ml sesame seeds (optional)

45 ml unsalted peanuts, roasted

Prepare the dressing: In a large bowl, whisk together the 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 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 the tempeh from the pan and place it in the peanut butter dressing.

In the same pan, heat 15 mL (1 tbsp) of oil. Sauté peppers and carrots for 5 minutes. Stir in the edamame to heat through. Remove from the pan and add to the peanut butter dressing bowl.

Boil the soba buckwheat noodles according to package directions. Reserve 125 mL (½ cup) of cooking water and drain. Add the noodles and reserved water to the bowl with the vegetables, tempeh, and dressing. Gently toss to coat.

Garnish with sesame seeds and peanuts. Serve immediately.

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Oodles of Soba Noodles with Tempeh