Roasted peanut teriyaki and tempeh vegetables on soba noodles

Roasted peanut teriyaki and tempeh vegetables on soba noodles

It is rather rare that I eat pasta, but tonight, I had a desire for this type of dish: crunchy, colorful, well spiced with a little touch of sweet! As I love mushrooms, I decided to concoct this dish which turned out to be an excellent dinner!

Roasted peanut teriyaki and tempeh vegetables on soba noodles



  • 3 punnets of sliced ​​mushrooms
  • 1 tablespoon of olive oil
  • 1 tablespoon of rice wine vinegar
  • 2 tablespoons of maple syrup
  • 2 tablespoons of tamari
  • 1 teaspoon of grated ginger


  • 1 package of gluten-free buckwheat soba noodles
  • 1 tablespoon of olive oil
  • 2 garlic cloves, minced
  • ½ shallot, cut into slices
  • 2 bunches of broccoli, ends cut into pieces
  • 3 cups of spinach, torn
  • 1 red pepper, diced


  • ¼ cup tamari
  • 2 tablespoons of olive oil
  • Juice of 1 lemon
  • 1 tablespoon of toasted sesame oil
  • 1 tablespoon of maple syrup
  • 1 teaspoon of sriracha
  • 1 teaspoon of grated ginger


  • 1 packet of diced tempeh
  • 1 tbsp olive oil
  • 1 gousse d'ail hachée




  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. Clean the mushrooms (wipe off any dirt with a paper towel) and cut them in half. Place them in a large bowl.
  3. Whisk together the ingredients for the mushroom sauce.
  4. Pour the sauce over the mushrooms in the bowl and toss until all the mushrooms are evenly coated.
  5. Pour mushrooms, broccoli and peppers on the cookie sheet. Drizzle with olive oil and place in the preheated oven for about 25 minutes, or until the vegetables are cooked.
  6. Meanwhile, cook the soba noodles according to the directions and heat a large skillet with 1 tablespoon of olive oil over medium heat.
  7. Add the chopped garlic and shallot and cook for 1 minute. Add the tempeh and cook until golden brown. About 7 minutes.
  8. While the vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
  9. Drain the noodles and add the cooked noodles. Add tempeh and sauce and stir until all vegetables and noodles are evenly coated with sauce.
  10. Place a serving of noodles and vegetables in bowls and garnish with the roasted vegetables.
  11. Garnish with hot peppers, green onions and roasted peanuts.


Bon appétit!


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  • Caroline Bisaillon
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