Maple Chile Soba Noodles
with Crispy Sheet Pan Tempeh & Bok Choy
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- 2 tbsp maple syrup packet
- 1 oz fresh ginger, peeled and minced
- 1 tbsp tamari packet
- 1 tbsp cornstarch
- 3 oz sweet chile sauce
- 3 oz soba noodles
- 8 oz tempeh, cut into ¼-inch thick slices
- 4 oz green beans, cut in half
- 6 oz baby bok choy, cut in half
- 3 tbsp peanuts, roughly chopped
- Salt and pepper*
- 1 tbsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 400°F. Bring a medium saucepan of salted water to a boil for the soba noodles. In a small bowl, mix maple syrup, ginger, tamari, cornstarch, sweet chile sauce and ½ cup water. Set aside.
Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, 3 to 4 minutes. Drain and run under cool water to stop the cooking process.
Add tempeh, just half the maple chile sauce, 1 tbsp of olive oil, and a pinch of salt and pepper to a foil-lined baking sheet and toss. Roast until tempeh is browned on the edges and sauce thickens, 5 to 6 minutes. Rotate the baking sheet and cook until tempeh is crispy and golden brown, another 5 to 6 minutes.
Remove the maple chile tempeh from the oven and move to one side of the baking sheet. Add green beans, bok choy, and remaining maple chile sauce to the other side of the pan, toss, and roast until green beans and bok choy are tender, 12 to 14 minutes. Mix roasted vegetables and maple chile tempeh together. Add soba noodles to the sheet pan and use tongs to toss everything together until coated with the sauce.
Divide maple chile soba noodles with crispy tempeh and roasted bok choy and green beans between bowls. Sprinkle with peanuts. Enjoy!