AfroVeganChick: Vegan Tempeh Soba Noodle Stir Fry

Soba noodles have a touch of Pad Thai flair with lime wedges, nuts, & cilantro.

I didn't have all the necessary ingredients to make a genuine Pad Thai, like tamarind sauce, but this made for an interesting complement of flavors. The Soba buckwheat noodles are a recently new grocery purchase and they cook similar to ramen, taking so little time to prepare and have far less sodium. At $3.39 each, I thought to finally trying them out and found modestly designed packages in the Asian cuisine section, far below the coconut milks and such. Cannot wait to try out all varieties!
Balanced in the myriad of flavor profiles, this ode to Thai features succulent tempeh, a light sauce, citrus-y lime love, and crunchy nutty layering noodles perfectly. Very delicious and quite simple to make!

Vegan Tempeh Soba Noodle Stir Fry Ingredients and Preparation

1 tablespoon olive oil
1/4 cup diced red onion
4 oz. tempeh, cubed
1 teaspoon garlic powder
1 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon cumin
1/4 teaspoon salt and black pepper

1/2 package Hakubaku Organic Soba Japanese Buckwheat Noodles
1 cup steamed vegetables (used broccoli and carrots)
1 1/2 teaspoon Bragg's Liquid Aminos Soy Sauce Alternative
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon garlic
1 teaspoon agave nectar
1 teaspoon dried basil
1/2 teaspoon garam masala
1/4 teaspoon black pepper
handful cilantro
juice and wedges of 2 limes
1/2 cup nuts (peanuts, hazelnuts, walnuts)

Prepare tempeh first.
Heat up a skillet on medium heat with olive oil and and hand mix tempeh cubes in chopped onion, garlic powder, turmeric, ginger, cumin, salt, and black pepper.
Pour tempeh into the skillet and cover.
Turn over repeatedly, making sure its light to dark brown on each cooked side.
Takes 10-15 minutes.
In a little bowl, combine soy sauce alternative, turmeric, ginger, garlic, agave nectar, basil, garam masala, and black black pepper and set aside.