A simple, delicious weeknight dinner inspired by east Asian flavors: sesame tempeh soba noodles. Marinated tempeh is stir-fried with fresh baby bok choy, mushrooms, and soba noodles in a delicious, umami sauce. This dish takes about 20 minutes to throw together, making it a wonderful option for busy days.
Sesame Tempeh With Soba Noodles [Vegan, Gluten-Free]
For the Marinade:
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
For the Noodles:
- 1 7-ounce package tempeh
- 4.2 ounces soba noodles (make sure they are made from 100 percent buckwheat flour)
- 3.5 ounces bean sprouts
- 5.3 ounces bok choy (bok choy is low FODMAP up to 3.5 ounces per portion)
- 7 ounces canned mushrooms (contrary to normal mushrooms, canned mushrooms are low FODMAP up to 5.3 ounces per portion)
- 1 tablespoon soy sauce or tamari, for gluten-free
- 1 tablespoon sesame seeds
- Pepper and salt
- The night before, cut the tempeh into small pieces. Prepare the marinade by putting the ingredients for the marinade together in a bowl. Add the pieces of tempeh and stir until all the tempeh has been covered with the marinade. Cover the bowl with cling film and put the tempeh in the refrigerator overnight to marinate.
- The next day: bring a pan with water to boil.
- Cut the bok choy into pieces. Drain the mushrooms and rinse them.
- Heat some oil or baking spray in a pan. Add the tempeh and fry for 10-15 minutes on medium heat until the tempeh has browned and got a slightly crunchy crust.
- Add the mushrooms, bean sprouts, and bok choy and fry for a few minutes. Season with pepper and salt.
- In the meantime, boil the soba noodles according to the instructions on the package.
- Drain the soba noodles when they are done and stir in a tablespoon of soy sauce.
- Put the tempeh and the vegetables on a plate and put the soba noodles on top. Sprinkle some sesame seeds over the soba noodles.