Vegan Sesame-Cashew Soba Noodle Salad

Bahan-bahan (4 porsi)

• 8 ounces buckwheat soba noodles or brown rice noodles ((check label to ensure gluten-free*))
• 1 head of broccolini, (or broccoli, thick stalks removed and cut into florets)
• Spicy Sesame-Cashew Sauce ((recipe below))
• Pan-Fried Tempeh ((recipe below))
• 1 ½ cups shelled organic 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)
• For serving: Black or white sesame seeds
• ¼ cup cashew butter
• 1 ½ tablespoon fresh lime juice
• 2 teaspoons reduced-sodium tamari or soy sauce
• 1 tablespoon coconut nectar, (brown sugar, or agave nectar)
• 1 tablespoon toasted sesame oil
• ½ -1 teaspoon crushed red pepper flakes ((to your spice preference))
• 2 - inch piece fresh ginger, (grated or finely minced)
• ½ cup water
• 1 tablespoon refined coconut oil or neutral oil of choice
• 8 ounces tempeh, (cut into ½-inch slices)
• 2 -3 teaspoons reduced-sodium tamari or soy sauce