If you are staying away from meat, we are going exotic with this special treat.
Sarah French shows us how to make a stir fry from Wild Rice Vegan Café in Watertown.
Soba Noodle Stir Fry with Tempeh
Yield -8 portions
2 Package whole-wheat soba noodles. (I used the Eden brand)
3 cups mushrooms sliced thin
2 Package tempeh (I used West soy)
3 Carrot diced
3 red pepper diced
1 yellow Spanish onion diced
1 cup thinly sliced scallions
1 cup of toasted roughly chopped peanuts
1/2 cup thinly sliced fresh ginger
2 big bunches of baby spinach
4 tsp. garlic powder
For the sauce:
2 tbsp. miso
½ cup water
5 tbsp. mirin
1/3-cup organic soy sauce (I used San J)
Cook the noodles according to the package instructions and set aside.
Heat a large pan on med with about ½ cup of sesame oil, garlic powder, ginger, onions, tempeh and the mushrooms.
Cook the tempeh and mushrooms for a couple of minutes until they start to soften.
Then add the carrot and pepper. Cook these for another minute and then add the spinach.
Once the spinach starts to wilt, add the sauce and the soba noodles.
Toss this mixture around until everything becomes well incorporated.
Garnished with peanuts and scallions on top.