The Soba Noodle Bowl…life-changing.
I only recently got into making soba noodle bowls, although I have been a big fan of buckwheat “soba” noodles for a while now. Buckwheat is one of my favourite grains (ok, apparently it’s actually a seed) – it is packed with goodness and has a very strong flavour which I love! It is also loaded with protein and fiber, and helps to regulate blood sugar levels. Despite the name, buckwheat is naturally gluten-free and safe for celiacs or those with gluten intolerances. Look for 100% buckwheat products (pastas, breads, etc.) for the real deal.
I love this combo, with a deliciously creamy almond butter dressing with hints of Asian flavours like ginger and soya sauce. I know you will love it, too!
- 2 servings of tempeh, cubed (I used one block of “Tempea”)
- 1 box of buckwheat soba noodles
- 1 small head of broccoli, roughly chopped
- About 8 crimini mushrooms, sliced
- 1/2 bunch of black kale, stems removed and roughly chopped
- 2 tbsp. of raw almond butter
- 2 tbsp. of tamari or coconut aminos (soya sauce alternative)
- 1 tbsp. of coconut cream
- 2 tbsp. of coconut sugar
- 1 tsp. of grated ginger
- 1/4 cup of filtered water
- 1/4 cup of sesame seeds
- In a small pot with water, add the cubed tempeh and steam for 10 minutes.
- While you are waiting for the tempeh to steam, cook the soba noodles according to the box instructions. Drain the water and set aside.
- In a pan, heated with a tbsp. of coconut oil and add the tempeh cubes. Fry until golden brown.
- Add the broccoli, sliced mushrooms, and the kale and sauté until nicely cooked.
- In a jar with a lid, add the almond butter, tamari, coconut cream, coconut sugar, grated ginger and water and shake until nicely combined. Pour the sauce onto the veggies and tempeh, and then add the cooked noodles and heat until warm.
- Serve into two bowls. Top with sesame seeds and enjoy!