Tahini Noodles with Coconut Tempeh

  • 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)