Soba Noodles with Crunchy Veggies and Caramelized Tempeh
Serving Size: 10
Recipe by:
Cook Times
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler, WokIngredients
- 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
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.
Reheating 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