Dinner · 20 min · japanese

Soba Stir-Fry with Tempeh

✓ USDA-verified nutrition data

Ingredients

• 4 oz Tempeh
• 3 oz Soba noodles
• 1 cup Snap peas
• 1 Carrot
• 1 tbsp Soy sauce
• 1 tsp Sesame oil

Steps

1. Put the tempeh in a steamer basket or colander over simmering water and steam 5 minutes. Steaming first removes tempeh's slight bitterness and helps it crisp later — it is the trick most beginners skip.
2. Cut the steamed tempeh into 1/2-inch cubes and sear them in a large skillet or wok over medium-high heat with a little oil, 4 to 5 minutes, turning until crisp and golden on several sides.
3. Cook the soba noodles in a large pot of boiling water for about 4 minutes, until just tender. Drain and rinse immediately under cold running water — rinsing stops the cooking and washes off the starch that makes soba gummy.
4. In the same hot wok, stir-fry the snap peas and the thinly sliced carrot for 2 to 3 minutes until bright and crisp-tender. They should still snap when you bite them.
5. Add the drained soba and the crispy tempeh back to the wok with the soy sauce. Toss everything for 1 minute so the noodles pick up the sauce evenly.
6. Take the wok off the heat and drizzle over the sesame oil, tossing once more — sesame oil burns over high heat, so it always goes in last. Taste and add another splash of soy if it needs more savory depth.

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