• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

Hearty soba noodles meet a creamy and spicy sesame-cashew sauce and are paired with seared tempeh and fresh veggies in this Vegan Soba Noodle Salad. Packed with flavor but easy enough for a weeknight dinner!

• 8 ounces buckwheat soba noodles or brown rice noodles (check label to ensure gluten-free*)
• 1 head of broccolini (or broccoli), thick stalks removed and cut into florets
• Spicy Sesame-Cashew Sauce (recipe below)
• Pan-Fried Tempeh (recipe below)
• 1 ½ cups shelled organic edamame
• 3 large carrots, peeled and shaved into ribbons
• 2 watermelon radishes, sliced into thin strips
• ½ cup fresh cilantro, finely chopped
• 1 bunch scallions, sliced on an angle
• For serving: Black or white sesame seeds
• *Only noodles that are 100% buckwheat are gluten-free. Some soba buckwheat noodles are made with wheat flour, such as these noodles.
• Spicy Sesame-Cashew Saucee
• ¼ cup cashew butter
• 1 ½ tablespoons fresh lime juice
• 2 teaspoons reduced-sodium tamari or soy sauce
• 1 tablespoon coconut nectar, brown sugar, or agave nectar
• 1 tablespoon toasted sesame oil
• ½ -1 teaspoon crushed red pepper flakes (to your spice preference)
• 2-inch piece fresh ginger, grated or finely minced
• ½ cup water
• Pan-Fried Tempeh
• 1 tablespoon refined coconut oil or neutral oil of choice
• 8 ounces tempeh, cut into ½-inch slices
• 2-3 teaspoons reduced-sodium tamari or soy sauce

Click Here For Step-By-Step Instructions