soba noodle bowl

After going through a major cleaning rage to get rid of an annoying bug lurking in my shadows, waiting to turn into a thousand more bugs, I discovered I had far too many neglected sauces. What on earth are supposed to do with five types of vinegar and four types of soy sauce anyway? It’s time like this when I realise just how much of a perfect consumer I really am (but sshhh don’t tell the husband, I’m off to go buy a spiralizer!).

Be gone boring potato salad! This noodle bowl is the next best thing waiting to happen to that BBQ invitation you can’t get out of.

Soba noodle bowl
Makes 2 large bowls

Ingredients
Coconut oil
100g tempeh and tofu, cut however you like
Packet of soba noodle (buckwheat noodles)
1 carrot, grated or peeled
1 cup of chopped red cabbage
Cucumber, mint and sesame seeds to serve
3 tbs light soy sauce
3 tbs mirin
Juice from 2 limes
1 tbs honey

Method
In a cup, mix together the soy sauce, mirin, lime juice and honey and leave aside.

Heat a pan and drizzle with coconut oil then fry the tempeh and tofu over a medium heat until golden and crispy. Place on a paper towel to remove any excess oil.

In the meantime,  cook your noodles as per the packet instructions then drain them well under cold water.

Assemble the veg, noodles and sauce however you like then top with the cucumber, mint and sesame seeds if using. Easy does it!