Soba Noodles with Crunchy Veggies and Caramelized Tempeh

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Serving Size: 9 ounces
Recipe adapted from:
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Cook the noodles as instructed on the package.
  • Clean veggies and prep them. Cut the tempeh into slices or quarter inch strips
  • Heat up a wok, add 1/2 of the coconut oil and 1/2 of the sesame oil. Add the tempeh and cook for 1 minute. Add the maple syrup and cook on both sides until golden brown. Set aside.
  • In the same wok add the rest of the coconut oil and the sesame oil, garlic, chili, tamari and veggies and stir fry for 3 minutes. Add the caramelized tempeh, noodles, lemon juice and mix everything.
  • Serve with sprinkle sesame seeds on top.

Cook Times

Active Prep25
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time35 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 11 ounce snow pea
  • 21 ounce carrot peel entire veggie to ribbons
  • 20 ounce bok choy Rinse and cut off the bottom then cut in to 1/2 inch strips
  • 6 ounce zucchini peel entire veggie to ribbons
  • 20 ounce tempeh cut into slices or quarter inch strips
  • 10 clove garlic
  • 10 tablespoon coconut oil
  • 10 tablespoon sesame oil
  • 10 tablespoon tamari sauce
  • 10 tablespoon pure maple syrup
  • 10 tablespoon lime juice
  • 5 teaspoon crushed red pepper
  • 5 teaspoon black sesame seeds
  • 11 ounce soba noodle

Cooking Tools Required

Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler, Wok
Reheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.

Nutrition

Calories: 589kcal | Carbohydrates: 56g | Protein: 20g | Fat: 35g | Saturated Fat: 16g | Sodium: 1356mg | Potassium: 923mg | Fiber: 4g | Sugar: 17g | Vitamin A: 13206IU | Vitamin C: 59mg | Calcium: 216mg | Iron: 5mg

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