Cold Buckwheat Noodles with Marinated Tempeh

One of my favorite dishes - especially during hot weather, is to make an Asian inspired cold Buckwheat Soba noodle dish with a Shoyu/Sesame dressing.

My version is really about as simple as it gets. I purchase the buckwheat noodles from Sunrise Asian Market out in South Eugene where they have a great selection of Asian foods. The buckwheat noodles come in a package where they are bundled into serving portions so it's easy to control how much noodles you cook up.

The dressing, although I specify Shoyu, I prefer to use Bragg's Liquid Amino - it's not as salty and has essential amino acids in a form that is easily assimilated by the body - and it tastes very much like Shoyu.

The addition of scallions, shitake mushrooms and marinated Tempeh makes this a light, yet satisfying meal on the ose warmer days of summer when you really don't feel like cooking. The great part is that it doesn't require refridgeration, so it's perfect to take on a picnic.

Ingredients:
1 Bundle - Buckwheat Soba Noodles
1/4 cup of dehydrated Shitake mushrooms or fresh if you have them
2 scallions - roughly chopped on the diagonal
1/2 slab marinated Tempeh - cubed

Dressing:
1/4 cup Bragg's Liquid Amino or Shoyu
1 clove garlic - crushed
1/8 tsp Stevia Powder
1 tblsp Rice Vinegar
dash of Sesame Oil
dash of Sriracha Thai Chili Garlic Sauce

Directions:
Bring a small pot of water to boil - add noodles and cook according to package directions. If you have dried shitake msuhrooms, add them to the water and let them reconstitute while the noodles cook. Drain noodles (and mushrooms) when done and rinse in cold water. Let them drain completey .

While Noodles cook, combine all dressing ingredients in a bowl and whisk together. Cube the uncooked marinated tempeh into 1/2" cubes and roughly chop the scallions.

Place cooked chilled noodles and mushrooms along with scallions into a bowl - add dressing and toss together. Add the tempeh and serve.

Bon Appetito