Coconut Noodles With Tempeh



    • 1 eight-ounce package soba or udon noodles
    • 1 eight-ounce package tempeh (fermented soy), cut into 1 inch cubes
    • 2 tablespoons coconut oil
    • 1 teaspoon toasted sesame oil
    • 1 leek, cleaned and cut thin on the diagonal
    • 2 garlic cloves
    • 2 inches ginger, peeled and cut into matchsticks
    • 1/2 cup water or vegetable stock
    • 1/2 cup coconut milk
    • 2 carrots, cut into thin matchsticks
    • 1 cup snow peas
    • 2-3 dashes cayenne pepper
    • 2 scallions, minced
    • 1/4 cup cilantro leaves
    • Sea salt


    1. Cook noodles according to package directions. Set aside.
    2. In a frying pan over medium heat, sauté tempeh in coconut oil for 8-10 minutes or until crispy and brown on all sides.
    3. In a separate large skillet over medium heat, heat toasted sesame oil. Add leek, ginger and garlic, and sauté 2 minutes.
    4. Stir in coconut milk, carrots, snow peas and cayenne pepper. Bring to a boil.
    5. Cover; reduce heat and simmer 5 minutes.
    6. Put noodles in a bowl and toss with vegetables and coconut milk. Top with crispy tempeh and garnish with cilantro.