Soba Noodles in Spicy Peanut Sauce with Tempeh (or any protein)
Tempeh is a form of fermented soy which makes it easier to digest and better for you. I seldom eat soy unless it's fermented as tempeh or miso. I love this dish! Yields 4-5 servings.
Grapeseed Oil (if cooking tempeh or red meat)
Olive Oil (if cooking chicken)
1 Package soba noodles (gluten free buckwheat are my favorite)
Sea Salt & pepper (to taste)
45 Scallions, minced
Sauce
½ cup Natural creamy peanut butter
¼ cup Apple cider vinegar
¼ cup Maple syrup
¼ cup Tamari (or shoyu)
1 Piece of ginger, peeled and chopped (used powdered if don’t have)
3 Garlic cloves, peeled and chopped
1 tbsp Hot pepper sesame oil
1 Pinch cayenne pepper
1 Dash of crushed red chili flakes
1 cup Water (for consistency)
1
Cook soba noodles according to package directions
2
On med/high heat saute tempeh with grapeseed oil
3
Remove from pan, put on paper towel to soak oil
4
Drain cooked soba noodles
5
Put noodles in mixing bowl
6
In food processor, puree all other ingredients -sesame oil, p.butter, vinegar, tamari, garlic, ginger, cayenne and red chili pepper
7
Pour over noodles, mix and serve
8
Garnish with scallions
9
Add a side of dark leafy greens (bok choy) or a mixed field green salad
Ingredients
Grapeseed Oil (if cooking tempeh or red meat)
Olive Oil (if cooking chicken)
1 Package soba noodles (gluten free buckwheat are my favorite)
Sea Salt & pepper (to taste)
45 Scallions, minced
Sauce
½ cup Natural creamy peanut butter
¼ cup Apple cider vinegar
¼ cup Maple syrup
¼ cup Tamari (or shoyu)
1 Piece of ginger, peeled and chopped (used powdered if don’t have)
3 Garlic cloves, peeled and chopped
1 tbsp Hot pepper sesame oil
1 Pinch cayenne pepper
1 Dash of crushed red chili flakes
1 cup Water (for consistency)
