Soba Noodles with Broccolini and Tempeh
I thought it might be time for a tasty, comfort-food recipe. And maybe one that’s a little sweeter than usual because sweetness is something we can all really use right now in this bizarre time. But it’s also super nutritious! Broccolini (a cross between broccoli and the Chinese cabbage variety, gai lan) adds some satisfying crunch to this dish and the buckwheat noodles are rich in vitamins, minerals and protein. I hope you like it!
approx. 30 minutes
for 2 persons
3 days in food container in the fridge or 3 months in the freezer
175 g/6 oz tempeh
2 tsp curry powder
140 g/5 oz. buckwheat (soba) noodles
1 large onion
1 clove garlic
1 tsp ginger, peeled and grated
200 g/7 oz. broccolini
3 tbsp tamari
1 tbsp maple syrup
1 tbsp sesame seeds
Cayenne pepper or chili flakes, to taste
1/4 tsp freshly ground black pepper
Ghee (not vegan), coconut oil or olive oil, for marinating and frying
1 lime, optional
1. Dice the tempeh and marinate in a bowl with olive oil or melted coconut oil, 2 tsp. curry powder and 1 tbsp. tamari.
2. Cook the soba noodles according to the package instructions. Drain and rinse briefly with cold water. Leave to drain.
3. Fry the tempeh in a frying pan until it is brown and crispy.
4. Finely chop the onion and garlic and clean the broccolini.
5. In another large frying pan, add a bit of ghee or oil and sauté the onion, garlic, ginger and broccolini for 3 to 4 minutes on high heat, stirring continuously. Make sure you don’t burn the onion and garlic! Reduce the heat to low.
6. Combine 2 tbsp. of tamari and the maple syrup in a small bowl and stir well.
7. Combine the tempeh, tamari mixture, noodles, sesame seeds and pepper with the broccolini/onion/garlic mixture and toss thoroughly.
8. Divide across two bowls and serve! ; )
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!