cucumber soba noodles w tembeh

This is an awesome, easy summer dish! Fresh and delicious with plant-based protein from tempeh and buckwheat. We love sharing our quick and easy recipes to help you create a healthy, nutrient dense meal plan for your week. If you try it snap a pic and tag us @barehealthstudio on insta - we’d love to see!

Serves 4

• 150 grams Buckwheat Soba Noodles (dry, uncooked)

• 3 tbsps Coconut Aminos

• 1 1/2 tbsps Lime Juice

• 1 tsp Ginger (fresh, grated or minced)

• 400 grams Tempeh (cut into strips)

• 1 1/3 Cucumber (medium, julienned)

• 1 1/2 tsps Sesame Seeds

• 1 1/2 tbsps Hemp Oil

Method:

1. Cook the soba noodles according to the directions on the package. Drain and rinse with cold water until completely cooled.

2. Meanwhile, stir together the coconut aminos, lime juice, and ginger in a bowl.

3. In a separate bowl, combine the tempeh and half the dressing until well coated. Let sit for five minutes. Heat a non-stick pan over medium heat and add the tempeh. Cook for about eight to 10 minutes, flipping halfway through. Remove and set aside.

4. Divide the soba noodles into bowls and top with the tempeh, cucumber, and sesame seeds. Drizzle with your desired amount of leftover dressing. Enjoy!

Leftovers Refrigerate in an airtight container for up to four days.

Serving Size One serving equals approximately three cups.

More Flavor Add garlic and/or maple syrup.

Additional Toppings Add sliced green onions or red pepper flakes.