Fried Tempeh and Vegetables with Buckwheat Noodles
4 servings
57 minutes
Fried tempeh and vegetables with buckwheat noodles are a true embodiment of harmony in Japanese cuisine. Tempeh, fermented soybeans, adds a rich nutty flavor and dense texture to the dish, perfectly complementing the tenderness of zucchini, sweetness of carrots, and mild spiciness of garlic and onion. Stir-frying in a wok preserves the brightness and freshness of the vegetables, creating a crispy and aromatic mix. Buckwheat noodles add depth of flavor and make the dish hearty, while a light sauce made from the leftover cooking water enriches the texture, binding all ingredients together. This dish is a great choice for those who appreciate balanced nutrition.
1
Heat the wok over medium heat, add a little olive oil, while boiling water in a pot with a pinch of salt.
- Olive oil: to taste
2
Place all diced vegetables and tempeh in the wok and stir-fry for 5 minutes.
- Tempeh: 50 g
- Zucchini: 0.5 piece
- Onion: 0.3 head
- Garlic: 1 clove
- Carrot: 0.5 piece
- Green peas: 10 g
3
In the meantime, add the noodles to boiling water and cook according to the instructions. Drain the noodles, leaving some water (which can be used to dilute the sauce if needed).
- Soba noodles: 100 g
4
Add noodles to the wok with vegetables and mix. Stir-fry for another 2 minutes.
- Soba noodles: 100 g
5
Serve in bowls.
