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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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