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See ingredients field text for part 1.
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Step 3: Bring a large pasta pot 2/3 full with water to a boil. When Tempeh is done, boil 16 ozs. of Soba (Yam pasta) noodles for about 4-5 minutes, until tender. Drain and rinse the noodles, keep warm in the cooking pot.
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Step 4: For the sauce:
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-1/4 cup unsalted, smooth 100% peanut butter
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-Juice of 1 fresh lime
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-2 teaspoons Tamari
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-1-3 teaspoons Hot Thai red chili paste
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-1 teaspoon honey or corn syrup
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-3-4 T cold water, for consistency
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Optional: 1/2 teaspoon Chinese 5 spice powder
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Mix ingredients with a fork in a large measuring cup until smooth. Add water last, until sauce becomes thin enough to pour
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Step 5: Stir fry fresh vegetables. Use snow pea pods, diced sweet onion and red bell pepper slices as base ingredients. Add seasonal options like asparagus, broccoli, summer squash, or grated fresh yams.
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Over high heat, stir fry veggies in 2 T of peanut oil with 2 minced garlic cloves and 1 T of chopped ginger until colorful & crunchy. Add spinach or bok choy and bean sprouts late in the cooking process. Stir Tempeh mixture into the vegetables. Add freshly ground white pepper. Cook 2 more minutes.
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Remove from heat and stir in the chili-peanut sauce to coat well.
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Serve over the warm Soba noodles. Top with a squeeze of fresh lime juice, a handful of toasted peanuts and chopped cilantro leaves
