A quick & healthy dish made from ingredients that provide a boost of special power to your diet. As with most of these dishes, it can be made in no time flat. I love that.
I’m always looking for more ways to get in protein in other ways than from animal. I love Tempeh, the nutty texture & firm consistency make it very satiable.
I am unable to enjoy tofu or anything with soy for that matter due to a health condition I have by the name of Hashimoto’s. Soy is a big endocrine disruptor, therefore I avoid it all costs. Tempeh however is a fermentation of soy which then kills/removes to active ingredient that poses as a threat. I often enjoy soba noodles which are very versatile.
I add sesame oil, tamari & rice vinegar into the wok & allow it to get really hot & add the tempeh. It adds a nice caramelization as well as flavor.
This is a rather simple dish to prepare. I had an onion from Vidalia, GA which are incredibly sweet. The sweetness from the onion & tartness from the chard make a delicious contrast in flavor. I add a little Chinese five spice for a little bit of heat & I’ve got a winning dish.
What are some ways you enjoy soba?
- 3 bundles of soba noodles
- 1 bunch of swiss chard
- 1 small sweet onion
- 1 10 oz pkg. of tempeh
- 2 garlic cloves
- 4 T tamari
- 2 T rice vinegar
- 2 T sesame oil
- 1 T Chinese five spice
- 3 T sesame seeds (toasted)
- In a pre heated med skillet, brown onions in 1 t of coconut oil or olive oil.
- Once they start to brown, add minced garlic cloves.
- Bring the heat down & let brown until soft & sweet.
- In a steamer, add chopped chard with salt & steam for 4-5 min.
- In a large skillet or wok, bring up to med-high heat & add tamari, rice vinegar & sesame oil, let those get hot & add sliced tempeh. Let brown for a few minutes.
- Bring pot of water to boil, add large pinch of salt & soba noodles. Let boil for 5-7 min.
- In Skillet with Tempeh, add the onions, chard & drained soba. Finish with sesame seeds & Chinese five spice. Toss well & serve.