Vegan Sesame-Cashew Soba Noodle Salad

Discover Vegan Sesame-Cashew Soba Noodle Salad. Review the available recipe details and open the credited original source for the complete preparation method.

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

Converted measurements are approximate; the original source remains authoritative.

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