- 1 eight ounce package tempeh (fermented soy), cut into 1 inch cubes
- 2 tbsp. Coconut oil
- 1 eight ounce package soba or udon noodles
- 2 carrots, cut into thin matchsticks
- 4 heaping tbsp. tahini (ground sesame seeds)
- ¼ cup maple syrup
- ¼ cup brown rice vinegar
- ¼ cup shoyu (naturally fermented soy sauce)
- 2-3 dashes cayenne pepper
- 2 inch piece of ginger, peeled and chopped
- 1 cup water
- 2 scallions, minced
In a frying pan on medium heat, sauté tempeh in coconut oil for 8-10 minutes or until crispy and brown on all sides. Add ½ cup water into the pan, cover and cook on medium/low heat for additional 10 minutes. While tempeh is cooking, bring a pot of water to boil. Drop in soba noodles and cook 7-10 minutes. Drain soba noodles and put into a large bowl with cooked tempeh cubes. In a small pot quickly blanch carrot matchsticks for 1-2 minutes. Drain and add the the bowl with noodles and tempeh. In a food processor combine tahini, maple syrup, brown rice vinegar, shoyu, cayenne pepper, and ginger. Puree until smooth and creamy. Add ½ cup water into the food processor and puree again until combined. Combine tahini sauce with soba noodles. Garnish with minced scallions.
Yield: 4 Servings
Prep time: 5-10 minutes
Cook time: 20 minutes
Round Out the Meal: Sauteed Bok Choy (with toasted sesame oil and shoyu)
Kid Friendly: C’mon… kids LOVE noodles. Especially creamy noodles!
Wine Pairing: Kaori Sake (light, fruity)
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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