Prep time
20 min
This Asian-inspired recipe is full of flavour and your little chefs will surely love it.
Cook time
30 min
Servings
4
Prep time
20 min
Cook time
30 min
Servings
4
Ingredients
Peanut butter sauce:
- 60 mL (¼ cup) natural peanut or almond butter or non-nut alternative
- 5 mL (1 tsp) minced ginger
- 2 cloves garlic, minced
- 45 mL (3 tbsp) rice wine vinegar
- 40 mL (2 ½ tbsp) lower sodium soy sauce
- 10 mL (2 tsp) sesame oil
- 2 mL (½ tsp) red chili flakes (optional)
Tempeh and noodles:
- 45 mL (3 tbsp) vegetable oil
- 1 package (250 g/9 oz) tempeh, diced
- 250 mL (1 cup) sliced red bell pepper
- 250 mL (1 cup) frozen edamame
- 250 mL (1 cup) thinly sliced carrots
- 225 g/8 oz soba buckwheat noodles
- 5 mL (1 tsp) sesame seeds (optional)
- 45 mL (3 tbsp) unsalted peanuts, roasted
Directions
- Prepare the peanut sauce: In a large bowl, whisk together peanut butter, ginger, garlic, rice wine vinegar, soy sauce, sesame oil, and red chili flakes.
- In a pot with a tight-fitting lid, heat 30 mL (2 tbsp) of oil over medium-high heat. Brown tempeh on all sides. Add 190 mL (¾ cup) of water, cover and steam for 5 to 7 minutes, until water is evaporated.
- Remove tempeh from the pan and place it in the peanut butter sauce.
- In the same pan, heat 15 mL (1 tbsp) of oil. Sauté peppers and carrots for 5 minutes. Stir in edamame to heat through. Remove from the pan and add to the peanut butter sauce bowl.
- Boil soba buckwheat noodles according to package directions. Reserve 125 mL (½ cup) of cooking water and drain. Add noodles and reserved water to the bowl with vegetables, tempeh, and sauce. Gently toss to coat.
- Garnish with sesame seeds and peanuts. Serve immediately.
Tips
- Kids can help stir the peanut butter sauce and chop the tempeh.
- Switch up the protein. Try tofu or shrimps instead of tempeh.
- You can use whole wheat pasta if soba buckwheat noodles are unavailable.
- To make this recipe nut free, use a non-nut butter instead of peanut butter, such as sunflower butter.
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