Carrot and Soba Noodles With Sea Vegetables

INGREDIENTS

For the Soba:

2 tablespoons dried hijiki

2 servings of soba noodles

2 carrots

2 garlic cloves

4 ounces tempeh

For the Sauce:

4 tablespoons soy sauce

4 teaspoon maple syrup

2 tablespoon mirin

 

INSTRUCTIONS:

To Make the Soba:

  1. Put the dried hijiki in a bowl and cover with a cup of water. Let hijiki rehydrate for at least 30 minutes, then drain.
  2. Bring a pot of water to a boil, add the soba noodles, and give them a quick stir so they’re submerged in water. Reduce heat to medium and cook for 4 minutes. Drain, rinse, and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and set aside.
  3. Julienne the carrot, chop the garlic cloves and cut the tempeh into small cubes. Before moving on to the next step, make the sauce.
  4. Heat a pan with a drizzle of oil at medium heat and sauté the garlic for a minute until fragrant. Add the tempeh as well as the julienned carrot and cook for 5 minutes until carrots are tender and tempeh is lightly browned.
  5. Remove from heat and add the soba noodles, as well as the hijiki. Stir well and divide into 2 plates.

To Make the Sauce:

  1. To make the sauce, combine the  soy sauce, maple syrup, and mirin together.  Add to pan with soba and vegetables and toss.  Serve.