Soba Noodles with Tempeh and Snap Peas
2-3 tablespoons low-sodium tamari or soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon brown sugar
2 teaspoons chili paste with garlic
8 ounces tempeh
1/2 pound sugar snap peas
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
8 ounces soba noodles
1. Bring 3 quarts water to a boil. In a large, wide bowl, combine tamari or soy sauce, rice vinegar, sesame oil, brown sugar, and chili paste with garlic. Cut tempeh into 1/2- to 1-inch cubes. Place in tamari mixture and toss gently to coat all sides.
2. Remove tempeh from mixing bowl with a slotted spoon. In a medium nonstick or cast-iron skillet over medium-high heat, cook tempeh, turning until cubes are browned, 5–8 minutes.
3. While tempeh cooks, wash peas and chop cilantro and green onions. When tempeh cubes have browned, return tempeh to mixing bowl.
4. Stir noodles into the boiling water and cook, uncovered, until nearly done, about 4 minutes. Add snap peas to water and cook 1 minute more. Drain well. Transfer hot noodles and peas
to tempeh-sauce mixture. Add cilantro and green onions; toss. Serve warm.
PER SERVING: 408 cal, 24% fat cal, 11g fat, 2g sat fat, 0mg chol, 20g protein, 56g carb, 6g fiber, 858mg sodium