Soba Noodles in Peanut Sauce & Optional Tempeh Croutons


Prep Time

10 Minutes

Prep Notes

You will love how easy and fast this recipe comes together!

Equipment needed:

1 medium pot to boil water and cook the noodles

Strainer for the noodles

1 skillet to fry the optional tempeh.

Blender, Vitamix or small food processor to mix the No-Cook awesome sauce

Chopping Board

Knife

Set all of these items up first and proceed with prepping the ingredients.

Cooking Time

Less than 15 minutes

Yields

3-4 servings

Ingredients

1 whole package of Soba Noodles (Gluten-Free or Regular)

1 package of original flavored Tempeh (optional)

Grapeseed oil or other high temp oil for frying tempeh if you're adding that to top the dish off

Himalayan sea salt or other mineralized sea salt and black pepper to taste

4-5 scallions, chopped or minced (your preference)

1/2 cup of creamy peanut butter (we suggest Hot Peanut Butter or Almond Coconut Butter from Big Spoon Roasters, Raleigh, NC)

1/4 organic apple cider vinegar

1/4 cup of honey or maple syrup

1/4 cup of shoyu or tamari (gluten free or regular)

1" piece of ginger, peeled and roughly chopped

1 tablespoon of hot pepper sesame oil (omit if using Hot Peanut Butter and include if using regular or Almond Coconut Butter)

1 pinch of cayenne pepper (only using if you are using regular creamy peanut butter of Almond Coconut Butter)

Water (1/4 to 1/2 cup or more depending on desired consistency of the peanut sauce).

Optional (and encouraged):  Add a tablespoon or so of crushed roasted peanuts or almonds to each serving.




Directions

Cook soba noodles according to directions on package.  This will take about 4 minutes once the water starts to boil.  Do not overcook!

Meanwhile, In a food processor or blender, puree’ peanut butter, apple cider vinegar, maple syrup, ginger, garlic, toasted sesame oil, cayenne pepper and water (add slowly and check consistency).  Be sure to omit the hot oil and cayenne if you're using the Hot Peanut Butter).  Once mixed, let it rest until the noodles and optional tempeh are cooked.

While the water boils for the noodles, prep the tempeh if you're using:  In a skillet, add 1-2 inches of oil on medium heat.  Add diced tempeh.  Cook until golden brown on each side.  Remove from pan and put on paper towel to soak up excess oil.

Drain cooked noodles and place in a large bowl. Optional: Add cooked tempeh. Pour sauce over noodles, toss thoroughly and serve immediately.  Garnish with chopped scallions.


*To make it even snazzier, add crushed roasted peanuts or almonds on top.  Adding bean sprouts is another option.