Spinach Soba Noodles & Tempeh

Spinach Soba Noodles & Tempeh

Kerry Dunn | 2/8/21

• prep time: 15 mins
• cook time: 15 mins
• total time: 30 mins
  
  Servings: 3-4
  
  Ingredients:
  
  
• 1 (8 ounce) package of tempeh cut in 1 inch cubes
• 2 tbs reduced sodium soy sauce or coconut aminos
• 3 tbs olive oil
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp ground ginger
• 4 cups spinach
• 1 medium avocado
• 1 (8 ounce package) soba noodles
• 1/2 cup water
• 1 tbs white miso
• 1 tbs fresh squeezed lemon juice
• 1 tsp honey
• 1 tsp dijon mustard
• 1/2 cup fresh chopped cilantro
• 1/2 cup fresh chopped mint
• 2 green onions chopped
• 2 tbs sesame seeds
• 1 medium jalapeno chopped (optional)
  
  Instructions:
  
  
• In a small bowl whisk together maple syrup, soy sauce, 1 tbs olive oil, ginger and optional red pepper flakes. Set aside.
• To make avocado-miso dressing, in a blender on high speed puree the avocado, water, miso, lemon juice, honey and mustard until smooth. Set Aside.
• Cook soba noodles according to package, drain and set aside.
• In a large mixing/serving bowl place spinach, cilantro, mint, green onion, sesame seeds, and jalapeno.
• Add in cooked soba noodles and avocado-miso dressing to spinach bowl. Combine and toss well with tongs until spinach and noodles are coated and wilted.
• In a pan heat 2 tbs olive oil on medium/high heat and add in cubed tempeh. Cook and flip until all sides are lightly browned. Remove tempeh and place on a plate with paper towel.
• Add in sauce made in step one into the same pan you cooked tempeh in. Allow sauce to heat up for 30 seconds, stirring frequently and allowing it to thicken. Remove pan from heat and then add the tempeh back in. Stir to coat tempeh.
• Ready to serve! Serve soba noodles and spinach under the tempeh! Add as much jalapenos, green onion and red pepper flakes as desired.