Coconut Soba Noodles with Tempeh and Pan Fried Wakame

ingredients
all
tempeh
half package
1 pack soba noodles
1/2 bunch chard
chiffonade
1 cup carrots
.25 inch slice
1 cup mushrooms
sliced
4 Tbsp coconut oil
divided
1 medium onion
medium dice
3 cloves garlic
mince
1 can coconut milk
1 stick lemon grass
2 kaffir lime leaves
1 Tbsp curry powder
1 tsp turmeric
3/4 tsp red pepper flakes
1/2 lime
juiced
1 Tbsp ginger
1 cup wakame
soak
1/4 tsp garlic powder
3 whole scallions
sliced thin to garnish
salt
to taste
cookware
  • hand mixer or blender
This vegan dish is full of anti-inflammatories and good fats. Wakame is an excellent source of vitamins and minerals including iodine, calcium, iron, magnesium and more. This dish does contain soy which is a top allergen, but one can opt for no tempeh, vegan and vegetarian friendly.
1
Preheat oven to 200 degrees. In large skillet, heat 1 Tbsp coconut oil, sear tempeh on both sides till golden brown. Place seared tempeh in oven safe container and store there to keep warm.
2
Put wakame in small bowl, add water to cover, let soak.
3
In medium sauce pan, heat 1 Tbsp coconut oil and sauté garlic and onion until onion is translucent. Add can of coconut milk, bring to a boil and then reduce to a simmer.
4
Bring water to boil for soba noodles, cook according to directions.
5
Add lemon grass, kaffir lime, curry, turmeric, red pepper flakes, lime juice, ginger and salt and pepper to taste.
6
Continue to simmer on medium low heat.
7
In large skillet, heat 1 Tbsp coconut oil and sauté carrots for 3-4 minutes then add mushrooms and chard. Sauté until just tender. Remove from heat.
8
Drain wakame.
9
In small skillet, heat remaining coconut oil and pan fry wakame, season with salt and garlic powder. Set aside.
10
With hand blender, puree coconut mixture and season according to taste.
11
Toss soba noodles in half coconut sauce and plate.
12
Top noodles with sautéed vegetables, tempeh, scallions, wakame and extra sauce if desired.
source: original recipe, Maya Finkeldey
notes
I prefer to add additional ginger and red pepper flakes for more heat, and extra curry for an extra punch of flavor. Taste once blended and see what level of spice strikes your fancy.