Soba Noodle Salad with Super Green Veggie Tempeh

Our Veggie Tempeh is naturally high in protein and fibre, and when marinated and pan-fried until golden, it develops a wonderfully nutty, caramelised depth that makes it the perfect centrepiece for a noodle bowl.

We've paired it with soba noodles, crisp carrot, cucumber and edamame, and brought it all together with a sesame, ginger and lime dressing that's sharp, fragrant and full of flavour. A satisfying, plant-packed bowl that's on the table in under 25 minutes.

Serves

2-3

Ingredients

For the noodles and tempeh

1 pack All Plants Super Green Veggie Tempeh, cut into 2cm pieces

200g soba noodles

For the dressing and marinade

1 lime, juiced

1 tsp grated ginger

2 tbsp sesame oil

4 tbsp soy sauce

For the salad

50g edamame beans

2 spring onions, sliced

½ cucumber, julienned

2 carrots, julienned

To serve

Toasted sesame seeds

15g coriander, roughly chopped

Method

1 Cook the soba noodles according to the packet instructions. Drain, rinse under cold water to cool, and set aside.

2 In a bowl, whisk together the soy sauce, sesame oil, grated ginger and lime juice. Place the tempeh in a separate bowl with half of the dressing and toss to combine. Leave to marinate for 10 minutes.

3 Heat a frying pan over a medium-high heat. Add the marinated tempeh and cook for 5–8 minutes, turning occasionally, until golden and crisp at the edges, adding in any extra liquid from the marinating bowl.

4 In a large bowl, combine the cooled noodles with the carrot, cucumber, spring onions, edamame and coriander. Add the cooked tempeh and pour over the remaining dressing. Toss everything together until well coated.

5 Divide between bowls and finish with toasted sesame seeds and some extra spring onions if you like.

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Ready in 20 mins