Tempeh Stir Fry With Soba Noodles

So today I had a bunch of leftover veggies in my fridge.  We are getting a co op basket this weekend so I needed to make more room for it.  So I took everything I had and threw it in a stir fry.  As I said before, stir frys are an easy way to use up some leftovers in the fridge.  Plus, they take only a few minutes to make.

Tempeh Stir Fry With Soba Noodles

Tempeh Stir Fry With Soba Noodles


  • 1/2 pkg whole wheat soba noodles. (I used the Eden brand)
  • 8-10 mushrooms sliced thin
  • 1pkg tempeh (I used organic flax)
  • 1 carrot sliced thin
  • 1 red pepper sliced thin
  • 2 big bunches of baby spinach
  • 2 tsp garlic powder

For the sauce

  • 1T miso
  • 3T water
  • 3T mirin
  • 2T organic soy sauce (I used SanJ)


  1. Whisk all ingredients together
  2. Cook the noodles according to the package instructions and set aside.
  3. Heat a large pan on med with about 2 T sesame oil, garlic powder, tempeh and the mushrooms.
  4. Cook the tempeh and mushrooms for a couple of minutes until they start to soften.
  5. Then add the carrot and pepper.Cook these for another minute and then add the spinach.
  6. Once the spinach starts to wilt, add the sauce and the soba noodles.
  7. Toss this mixture around until everything becomes well incorporated. Plate and serve. Enjoy!


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7 thoughts to “Tempeh Stir Fry With Soba Noodles”

    1. Tempeh is fermented soybeans. It has a earthy, nutty flavor that goes well with soy sauce. Mirin is a Japanese rice wine. It's sweet and helps even out the saltiness of the soy sauce.
  1. Melissa, When you say miso, do you mean miso paste? If so I have miso paste and it comes in sort of a plastic sealed bag. The brand is kabuto Japanese miso paste. I haven't opened it yet but I did purchase it bcuz it was in a recipe of yours I believe. How should I store it and how long will it last bcuz it's one of those ingred. I most likely won't use often. Thanks

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