Cold Soba Noodle-Vegetable Salad with Tempeh
- Prep Time 0:30
- Cook Time 0:15
- Estimated Cost $10.50
- 16 Comments
This light and crunchy salad stars soba noodles, made of buckwheat flour, with an earthy taste and silky texture and tempeh, a protein product made of fermented soy beans. The tempeh can be bitter if under-cooked, so be sure to leave it in the pan long enough to develop a golden-brown crust.
The juicy vegetables are naturally moist enough that this salad’s dressing needs no oil. Feel free to add toasted sesame seeds, almonds or peanuts.
- 8 oz. dried soba noodles $1.50
- 1 tbsp vegetable or canola oil Pantry
- 8 oz. tempeh, cut into 1/2"-thick slices $3
- salt to taste Pantry
- 1 head Romaine lettuce, sliced $0.50
- 2 carrots, shredded $0.50
- 1/2 head red cabbage, cored and thinly sliced $0.50
- 4 scallions, sliced $1 for a bunch
- 1 tomato, cored and sliced into thin wedges $0.50
- 4 tbsp Asian sweet chili sauce $2 for 10 oz.
- 2 tbsp soy sauce Pantry
- 1 handful cilantro leaves, chopped $1 for a bunch
Recipe Serves 4-6
- Cook soba noodles according to directions on package. Rinse under cool water until noodles are no longer warm. Drain and transfer to a serving bowl.
- Heat oil in a large frying pan over medium-high heat. Cook tempeh slices for 3-4 minutes on each side, or until a nice brown crust develops. Remove from heat and sprinkle lightly with salt.
- Whisk together Asian chili sauce and soy sauce.
- Add Romaine, carrots, cabbage, scallions and tomato to serving bowl. Toss well with chili-soy sauce mixture.
- Top salad with cooked tempeh and chopped cilantro.
- Serve at room temperature or chilled.