Delicious Vegan Recipe: Soba And Tempeh Noodle Salad

Soba and tempeh noodle salad is a great alternative to add a lot of flavor to your daily diet. This vegan recipe is inspired by the exquisite Indonesian cuisine, so it is full of color and flavor.

Along with this exotic origin, we find an extremely nutritious and healthy salad. Thus, it is advisable to consume it fairly regularly.

Despite being a vegan meal, the soba and tempeh noodle salad can be liked by all kinds of diners, since its flavor is extraordinary. In fact, it is one of the best recipes to introduce children and adults who are reluctant to eat salad, as it is very tasty and nutritious.

Here are some of the most popular ways to prepare this rich salad.

Soba and tempeh noodle salad recipe

Ingredients

• 3 carrots, chopped into strips
• 4 tablespoons of sliced ​​fresh ginger root (60 g)
• 300 g soba noodles

• 1 tablespoon of sesame oil (15 ml)
• 100g kale
• 2 chives, chopped
• 150 g of peas already cooked
• 1 or 2 teaspoons of rice vinegar (5 or 10 ml)
• The juice of ½ lemon
• 1 tablespoon of soy sauce (15 ml)
• A sheet of nori seaweed
• Salt and black pepper to taste

Preparation

1. To prepare the soba and tempeh noodle salad, the first step is to cook the noodles in boiling water for approximately 5 minutes. For the texture of the noodles in the diner’s mouth to be more noticeable, they must be thick, not too thin.
2. Cook the cabbage, peas and carrot strips in the water. When the vegetables are ready, remove, drain and reserve.
3. Finely chop the chives and dress them with the ginger, rice vinegar, sesame oil, seaweed and soy sauce.
4. Add to the previous mixture the cabbage, the carrot strips and the noodles. Mix all the ingredients very well. If you wish, season to taste, bathe with the juice of half a lemon and serve.

Buckwheat and tempeh noodles with peanut sauce

Ingredients

• 250g buckwheat noodles
• 1 red bell pepper, preferably small
• 6 asparagus
• 1 carrot
• ¼ broccoli
• 1 cucumber
• 4 handfuls of coriander
• 250g smoked tempeh
• 2 tablespoons of roasted peanuts (30 g)
• 1 teaspoon of rice vinegar (15 ml)
• A tablespoon of tamari (15 g)
• Extra virgin coconut oil

Ingredients for the sauce

• 1 teaspoon of coconut sugar (15 g)

• 3 tablespoons of peanut butter (60 g)
• 3 tablespoons of tamari (45 g)
• ½ teaspoon of chili cream (1 g)
• The juice of ½ lemon
• 1 tablespoon of sesame oil (15 ml)
• 3 tablespoons of sliced ​​fresh ginger (45 g)
• 1 clove garlic
• ½ cup of water (125 ml)

Preparation

1. In a large pot add plenty of water and heat. When it comes to a boil, add the pasta for about five or six minutes. To calculate the time, it is helpful to look at the manufacturer’s instructions for the paste used.
2. Stir occasionally with a fork so that the pasta does not stick. Once done, rinse with cold water and drain. Ideally, the pasta should be al dente, not too overcooked.
3. Wash all the vegetables and proceed to chop them into slices or julienne. Then, once it is chopped, place it in a pot or bowl with some coriander leaves. Add the pasta and reserve.
4. Cut the tempeh. Place the extra virgin coconut oil in a pan and sauté the tempeh for approximately five minutes. After that time, add the rice vinegar and tamari and keep on the fire for a couple more minutes.
5. To prepare the sauce, just mix all the ingredients in a bowl and test to see if you should add a little more of any of the ingredients, such as spicy or tamari. Likewise, if you want the sauce to have a more liquid consistency, add more water. Otherwise, add less water.
6. Mix all the ingredients of the sauce very well, until it forms a homogeneous paste.
7. Serve all the ingredients in a bowl: the vegetables and the pasta.  Then mix very well, add the peanuts and spread the sauce on top. Serve and enjoy.

What are you waiting for to benefit from all the nutritional properties of this dish? In addition, it can be consumed by vegans, so there is no excuse for not incorporating it into your diet. Take advantage!