Veggie, Tempeh, and Soba Noodle Teriyaki
Yield: 4 servings
  • 3 ounces (85 grams) soba noodles
  • 1 1/2 tablespoons coconut or olive oil, divided
  • 8 ounces tempeh, cubed
  • 2 1/2 cups bite size broccoli florets
  • 2 cups snow pea pods
  • 3/4 cup shelled frozen edamame
  • 2-3 medium carrots, sliced
  • 1-2 teaspoons sesame seeds, for garnish
For the Teriyaki Sauce:
  • 5 tablespoons low-sodium tamari
  • 4 1/2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon granulated sugar
  • 1 large clove garlic, minced
  • 1 1/2 teaspoons minced fresh ginger
  • 1/4 teaspoon red pepper flakes
  • fresh ground black pepper, to taste
  1. In a medium bowl, combine the teriyaki sauce ingredients and whisk until blended. This should make about 3/4 cup of sauce. Set aside.
  2. Cook soba noodles according to package directions. Drain.
  3. Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add the tempeh and 1/4 cup Teriyaki sauce. Cook until the tempeh is brown. Remove from skillet and set aside.
  4. In the same large skillet, heat 1 tablespoon oil. Add the broccoli florets and 2 tablespoons Teriyaki sauce. Sauté for about 3 minutes, reducing heat if necessary.
  5. Add the snow pea pods, frozen edamame, and carrots to the skillet and sauté another 5 minutes, or until the edamame is heated through and the carrots are tender.
  6. Stir in the soba noodles, tempeh, and remaining Teriyaki sauce. Cook for a few more minutes, until most of the sauce is absorbed.
  7. Serve immediately, topped with sesame seeds.
Adapted from Oh She Glows
Nutrition Information
Serving size: 1 bowl Calories: 370 Fat: 14g Saturated fat: 7g Trans fat: 0g Carbohydrates: 40g Sugar: 8g Sodium: 960mg Fiber: 10g Protein: 22g Cholesterol: 0mg
Recipe by Handful of Raspberries at