Here is what we made tonight - it's an adaptation of a recipe in my Big Book of Vegetarian cookbook. We've made it a lot, it's so good and it's pretty fast too. It would be a great summertime meal since you can eat it pretty much cold, or lukewarm.
12 oz. Soba noodles, cooked to package directions
1 cucumber, peeled, seeded & chopped
2 green onions, cut on the bias
3 large carrots, cut on the bias
ginger (2 Tablespoons, diced fine)
cilantro, chopped
toasted sesame seeds (4 Tablespoons, approx)
2 cloves of garlic, diced fine
tempeh (not necessary, but we had it and it's better with it or tofu)
6 Tablespoons rice wine vinegar
6 Tablespoons soy sauce (we use less sodium variety)
3 Tablespoons toasted sesame oil
Sriracha (2 big squirts, total, or to taste)
sugar (2 teaspoons)
1 lime
Chop veggies first, then make sauce. We make double the sauce that is indicated in the recipe. Believe me, you'll want to also. We do this in part because we chop the tempeh and quickly toss it in the sauce. Then saute the tempeh to get some color on it. Use the rest of the sauce to pour over the noodles. I'd recommend doing this for tofu as well (for sure!). The sauce is the ginger, garlic, rice wine vinegar, soy sauce, toasted sesame oil, Sriracha, sugar & a squirt of lime. Boil noodles per package directions (they cook really fast, done in about 2 minutes). Toss the noodles with the sauce (this will unstick the noodles if they've started to clump together in the colander). Then mix in the veggies & toasted sesame seeds. Then garnish with the chopped cilantro and squeeze lime to your taste over the dish.....and enjoy!
Of course you could also make this with shrimp instead of tempeh or tofu. Or it would be delicious without a protein.
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