Cold Soba Noodle Salad with Veggies & Tempeh

This delicious soba noodle salad with a ginger lime sauce is light and refreshing in contrast to the warm tempeh and hearty bok choy. Feel free to mix it up by using your favorite veggies and you have the option to prepare everything ahead of time to soak up the flavors!

Cold Soba Noodle Salad with Veggies & Tempeh

Course

Main
Prep time

15 Mins
cook time

30 Mins
servings

2
Author

@plantifullybased

Ingredients

Tempeh & Bok Choy

1 8oz block tempeh
1 cup water divided
1 tsp sesame oil
1 head baby bok choy

Soba Noodle Salad

½ pkg Lotus Foods Organic Buckwheat & Brown Soba Rice Noodles
⅓ English cucumber, peeled into ribbons or julienned
1 large carrot, peeled into ribbons or julienned
2 scallions, chopped

Ginger Lime Sauce

1½ tbsp low sodium soy sauce
1½ tbsp maple syrup
1 lime juiced
1 tsp ginger paste
1 tsp sesame oil

Optional Garnish

scallions chopped
sesame seeds

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

1

Cut tempeh in half crosswise. Place in a sauté pan with ¾ cup water. Cover with a lid and steam over medium low heat for 15 mins or until water has evaporated.
2

Meanwhile, prepare noodles according to directions on package before rinsing with cold water to bring temperature down.
3

Place cucumber, carrot, and scallions in a large bowl along with cooked noodles.
4

Prepare ginger lime sauce by adding all ingredients into a bowl and whisking until well combined. Reserve 1½ tablespoons for later. Add the rest of the sauce to the noodle salad and mix. Place in fridge until ready to eat.
5

Once the tempeh is done steaming, add 1 teaspoon of sesame oil and cook the tempeh on each side over medium-low heat for ~5 mins or until golden.
6

Cut off bottom of bok choy, so you have the long leaves. Once tempeh is done, remove from pan then add the bok choy with ¼ cup of water. Cover and steam for 5 mins until bright green. Drain any remaining liquid.
7

Add tempeh back into pan along with 1½ tablespoons of ginger lime sauce. Cook for 2 to 3 mins over medium heat until sauce is absorbed by bok choy and tempeh.
8

Cut tempeh into several crosswise pieces. Place on a large plate with the noodle salad and bok choy. Garnish with extra green onion and sesame seeds if desired.