Tempeh with Soba Noodles

Note:
Tonight I was in the mood for something quick, so I made a tempeh and vegetable stir fry and put it on some 100% buckwheat soba noodles. I lived off soba noodles when I lived in Japan. Most soba noodles you buy off the shelf have only a small amount of buckwheat and a lot of wheat flour. Check out your local health food store as many stock soba with no wheat flour (but expect it to cost a bit, the price of gluten-free-ness).

Ingredients:
1/2 block or more of your favorite tempeh, cut in to cubes or triangles
1 cup of broccoli florets
1 bok choy, washed and separated into individual leaves
Any other leafy greens of your choice (eg. spinach, celery etc)
3 cloves of garlic, chopped finely or minced
4 spring onions, chopped into small pieces
1 inch piece of ginger, chopped finely or minced
4 tablespoons of sesame oil
4 tablespoons of tamari (wheat-free soy sauce)
1 tablespoon of sesame seeds
1/2 packet of 100% buckwheat soba noodles
Coriander or your favourite herbs, to taste

Instructions
1.  Heat water in a saucepan until boiling. Add soba noodles and cook on medium flame with the lid off. Don’t let your noodles turn mushy, keep an eye on them.
2. Heat sesame oil in large frypan or wok.
3. When oil is hot, add the tempeh and brown on both sides.
4. When tempeh is cooked, remove and set aside
5. Leave remaining oil in pan and add the spring onions, garlic and ginger. Saute lightly.
6. Add the broccoli, bok choy and other any vegetables you’ve prepared. Turn down the heat and cook vegetables until they soften.
7. Add tempeh, sesame seeds and tamari to the frypan and combine all ingredients. Continue to stir so all ingredients are heated through.
8. Serve frypan contents on a bed of soba noodles. Add extra tamari to flavour and sprinkle coriander or your favourite herbs on top.

Kudos:
An original recipe for Vegematarian.

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