Sesame Cashew Soba Noodle Salad

This dish is a powerhouse of nutrient-rich whole foods, packed with flavour and effortless to make! It’s not just delicious—it’s also loaded with protein. Soba noodles alone provide 8 grams per serving, while tempeh and edamame take the protein content even higher. Tempeh, made from fermented whole soybeans, is minimally processed, making it a highly nutritious and protein-rich addition to your meal.

And let’s talk about the spicy sesame cashew sauce—it’s absolutely irresistible! Creamy, spicy, slightly sweet, and tangy, it brings bold, well-balanced flavours to every bite. If you can’t find cashew butter and/or don’t make it home, almond butter will do the trick. Use peanut butter only if you really love the taste of peanut butter because it has a more pronounced, less subtle taste than either cashew butter or almond butter.

Prep Time –25 minutes
Cook Time – 25 minutes
Serves 4

INGREDIENTS

• 8 oz buckwheat soba noodles or brown rice noodles
• 1 head of broccolini, or broccoli, cut into florets
• 1 ½ cups shelled edamame
• 3 large carrots, peeled and shaved into ribbons
• 2 watermelon radishes, sliced into thin strips
• ½ cup fresh cilantro, finely chopped
• 1 bunch scallions, sliced on an angle
• Black or white sesame seeds for garnish

Spicy Sesame Cashew Sauce

• ¼ cup cashew butter
• 1 ½ Tbsp. fresh lime juice
• 2 tsp. reduced-sodium tamari or soy sauce
• 1 Tbsp. coconut nectar, brown sugar, or agave nectar
• 1 Tbsp. toasted sesame oil
• ½ – 1 tsp. crushed red pepper flakes
• ½ cup water

Pan-Fried Tempeh

• 1 Tbsp. refined coconut oil or neutral oil of choice
• 8 oz tempeh, cut into ½-inch slices
• 2-3 tsp. reduced-sodium tamari or soy sauce

DIRECTIONS

1. Bring a large saucepan of salted water to a boil. Once the water is boiling, add the soba noodles and broccolini (or broccoli) and cook according to the package instructions. Usually noodles have a cook time of 5-6 minutes, which is the perfect amount of time for broccoli. If you are using noodles with a longer cook time, add the noodles first and then add the broccoli when there is 5-6 minutes left of cook time on the pasta. Drain in a colander and rinse well under cold water and toss to remove some of the starch. Alternatively, you can steam or blanch the broccoli in a separate pot.
2. Meanwhile, make the Pan-Fried Tempeh. Heat oil in a large frying pan over medium-high heat. Once the oil is hot, add the tempeh slices in a single layer. Brush the top layer with a bit of the tamari. Cook the tempeh slices, undisturbed, for 3-5 minutes, or until nicely browned. Flip and cook on the other side until well browned, brushing again with the tamari.
3. To make the Spicy Ginger Sesame Sauce, place all of the ingredients in a high-speed blender and blend until smooth and creamy. Alternatively, add all of the ingredients except for the water in a medium bowl and whisk until well incorporated; add the water gradually, whisking to thin.
4. To assemble the salad, toss the cooked noodles with the Spicy Ginger Sesame Sauce. Add the cooked tempeh, along with the edamame, carrot ribbons, radish slices, cilantro, scallions, and sesame seeds.

NOTE: If you buy 100% soba/buckwheat noodles, they will be gluten-free, as buckwheat is a pseudo-grain that’s naturally gluten-free. However, many commercial varieties of soba noodles are made with part buckwheat flour,
part wheat flour and are therefore not gluten-free.

Nutrition facts per serving
Calories 633; protein 34 g; fat 25 g; carbs 81 g. 

Photography By: Nisha Vora

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