|2 servings||calories per servings 609||protein serving 33 g||carbs per serving 61 g||total fat per serving 30 g|
We. love. soba. noodles. We especially love soba noodles in this asian-inspired, colorful vegetarian dish. Garlic, soy sauce and chile paste lend saltiness and rich, mild spiciness. Vegetables like snow peas and carrots add sweetness and a crisp texture against the tender soba noodles.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||11 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||61 g|
|Dietary Fiber||4 g|
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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...