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Vegan Sesame-Cashew Soba Noodle Salad

Ingredients

• 8 ounces buckwheat soba noodles or brown rice noodles (check label to ensure gluten-free*)
• ▢ 1 head of broccolini, or broccoli, thick stalks removed and cut into florets
• ▢ Spicy Sesame-Cashew Sauce (recipe below)
• ▢ Pan-Fried Tempeh (recipe below)
• ▢ 1 ½ cups shelled organic edamame
• ▢ 3 large carrots, peeled and shaved into ribbons
• ▢ 2 watermelon radishes, sliced into thin strips
• ▢ ½ cup fresh cilantro, finely chopped
• ▢ 1 bunch scallions, sliced on an angle
• ▢ For serving: Black or white sesame seeds
• Spicy Sesame-Cashew Sauce
• ▢ ¼ cup cashew butter
• ▢ 1 ½ tablespoon fresh lime juice
• ▢ 2 teaspoons reduced-sodium tamari or soy sauce
• ▢ 1 tablespoon coconut nectar, brown sugar, or agave nectar
• ▢ 1 tablespoon toasted sesame oil
• ▢ ½ -1 teaspoon crushed red pepper flakes (to your spice preference)
• ▢ 2- inch piece fresh ginger, grated or finely minced
• ▢ ½ cup water
• Pan-Fried Tempeh
• ▢ 1 tablespoon refined coconut oil or neutral oil of choice
• ▢ 8 ounces tempeh, cut into ½-inch slices
• ▢ 2-3 teaspoons reduced-sodium tamari or soy sauce

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