Rating

Cook the soba noodles according to the directions on the package. Drain and rinse with cold water until completely cooled.

Meanwhile, stir together the coconut aminos, lime juice, and ginger in a bowl.

In a separate bowl, combine the tempeh and half the dressing until well coated. Let sit for five minutes. Heat a non-stick pan over medium heat and add the tempeh. Cook for about eight to 10 minutes, flipping halfway through. Remove and set aside.

Divide the soba noodles into bowls and top with the tempeh, cucumber, and sesame seeds. Drizzle with your desired amount of leftover dressing. Enjoy!

LEFTOVERS

Refrigerate in an airtight container for up to four days.

SERVING SIZE

One serving equals approximately three cups.

MORE FLAVOR

Add garlic and/or maple syrup.

ADDITIONAL TOPPINGS

Add sliced green onions or red pepper flakes.