6 oz soba noodles

1 block Tempeh, drained and cubed

1 red bell pepper, sliced

1 cup broccoli

1 small bok choy, chopped

1/2 cup snow peas or snap peas

1/4 small purple cabbage, shredded

1 large carrot, sliced

1 green onion, sliced

2 tsp minced ginger

2 tsp minced garlic

1/2 cup peanut butter

2 tablespoons sesame oil

1/4 cup GF low sodium tamari/ soy sauce

1 teaspoon agave

1 tsp crushed red pepper or garlic chili sauce

2 cloves crushed garlic, minced

1 lime, juiced

sesame seeds



Bring a large pot of water to a boil. Add noodles and cook according to package instructions. While water is boiling, Prepare all veggies. Saute all veggies with garlic, ginger, and sesame oil. Cook veggies until tender but still slightly crunchy.

Then make the peanut dressing by thoroughly mixing peanut butter, sesame oil, tamari/soy sauce, garlic, juice of 1 lime, agave, red pepper flakes. Mix well. Add water to achieve desired consistency and additional salt to taste.

When noodles are cooked, drained, and then rinse in cold water until noodles are cool.

Assemble bowls by placing noodles in bowl, piling on veggies after. Garnish with sesame seeds and serve with peanut dressing.

Kayla Jacob

Personal Chef

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