Tempeh, Buckwheat noodle & Asian herb salad
This salad is a huge crowd pleaser, and it’s one that you can prepare in advance and serve when your guests arrive. If you do make this in advance, place all the prepared ingredients in a large bowl, separate from the other ingredients (so they don’t get soggy) and cover and refrigerate.
Tempeh, Buckwheat noodle and Asian herb Salad Recipe:
Ingredients (to serve 4-6 people) Ingredients for the dressing:
3 TBSP Tamari
2 TBSP Coconut Oil
1⁄2 Tsp Sesame Oil
1⁄4 of a Red Chilli finely diced
1 TBSP Coconut or Rapadura Sugar 1 tsp Sesame Oil
2 Tsp Grated Ginger
2 Garlic Cloves (Crushed)
1 Lime Juiced
1 drop of Young Living Black Pepper Essential Oil.
1 TBSP probiotic carrot Juice/Apple Cider Vinegar
Ingredients for the salad:
250g Buckwheat Soba noodles (Spiral Foods do a great GF soba) 250g Organic Tempeh
2 TBSP Probiotic Carrots
1 Handful of roasted cashews for garnish
2 large carrot – peeled & spiralised or julienned
2 Lebanese Cucumber – peeled, de-seeded & julienned or spiralised 2 spring onions – sliced finely
1 cup of bean shoots
1 punnet of baby corn – sliced in half lengthways
1⁄2 cup chopped coriander – including the root
1⁄2 cup chopped mint
1 red chilli, de-seeded & chopped finely
For the dressing:
Combine all ingredients in a small jar & shake to emulsify Set aside
For the salad:
Cook the Soba noodles according to the instructions on the packet; Drain the noodles & then submerge them in a bowl of cold water to stop them cooking any further;
Julienne or Spiralise the carrots & cucumber.
Pick the leaves off the mint & coriander & reserve for garnish. Chop the coriander roots & stems and place in the salad.
Slice the baby carrots in half lengthways & place into the salad bowl.
Squeeze the juice of half a lime over the fried tempeh prior to serving.
Drain the noodles & place in large bowl, shake dressing in jar & pour over noodles. Add vegetables & combine with hands. Add Tempeh last & serve with some additional Coriander leaves & Chilli.