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About the Dish

  • Tempeh


  • Sesame Oil

    Sesame Oil

  • Tamari


  • Chili Garlic Paste

    Chili Garlic Paste

  • Turbinado Sugar

    Turbinado Sugar

  • Soba Noodles

    Soba Noodles

  • Onion


  • Snow Peas

    Snow Peas

  • Carrot


  • Cilantro


  • Toasted Peanuts

    Toasted Peanuts


Please read entire recipe card before beginning.
Place a medium size sauce pot over high heat with 4 cups of water and a pinch of salt. This is the water for your soba noodles, proceed to the next step while you are waiting for it to come to a boil.
Roughly chop and crumble the tempeh into small pieces. Remove the stems and mince the garlic. Peel and dice the onions. Combine the tempeh in a mixing bowl with the sesame oil, soy sauce, garlic cloves, garlic powder, garlic-chile paste, onions, water and a pinch of kosher salt. Mix thoroughly and set aside.
When the water comes to a boil add the soba noodles and stir thoroughly to prevent them from sticking to each other of the pan. Cook the noodles for 6-7 minutes or until tender, but not mushy. Drain the noodles in a colander and rinse thoroughly with cold water until cool.
Place a large sauté pan over medium heat and add the tempeh/marinade mixture to the pan. Cook this mixture for 5-6 minutes while stirring continuously. While this cooks, remove the stems and thinly slice the snow peas. Next, peel and shred the carrots. Add the snow peas and carrots to the pan with the tempeh, cook for 3-4 minutes while stirring continuously. Add the soba noodles to the pan and mix thoroughly.
Divide the food onto two plates, roughly chop the cilantro and the peanuts and sprinkle on top. Enjoy!