Peanut Tempeh Soba Noodle Bowl

Ingredients

• 5 oz soba noodles
• 8 oz tempeh
• 3 tbsp natural peanut butter
• 2 tbsp low-sodium soy sauce
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tbsp grated fresh ginger
• 2 cloves garlic
• 1 medium red bell pepper
• 3/4 cup shelled edamame
• 1 tbsp neutral oil
• 2 stalks green onion

Instructions

1. Bring a pot of water to a boil and cook the soba per package directions, usually 4-5 minutes. Drain and rinse under cold water so they don't clump; set aside.
2. Meanwhile whisk the peanut butter, soy sauce, lime juice, maple syrup, grated ginger and garlic with 3 tbsp warm water until smooth and pourable. Slice the tempeh into thin slabs and the bell pepper into strips.
3. Heat the oil in a large skillet over medium-high. Sear the tempeh 2-3 minutes per side until golden-brown at the edges, then add the bell pepper and edamame and stir-fry 3 minutes until the pepper is crisp-tender.
4. Lower the heat to medium. Add the drained soba and the peanut sauce and toss with tongs for 1-2 minutes until everything is hot and evenly coated and the sauce clings — add a splash of water if it tightens too much.
5. Divide between two bowls and shower with sliced green onion. Serve warm or at room temperature.

Nutrition (per serving)

Calories

690

Protein

34 g

Fat

27 g

Carbs

78 g