Author Notes
This recipe is true fusion food. It satisfied the varied craving that the hubs and I had one night for mushrooms, bahn mi pickled veggies, and glazed tempeh between the us. The soba noodles brought everything cohesively together. This has become a go on chilly days when we just want to slurp some warm noodles but don't feel like soup ! —Diana
Ingredients
- Quick pickled dua chua (can be made ahead) inspired by and scaled down from a restaurant recipe.
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1/2 cup
carrot cut into matchsticks
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1/2 cup
daikon cut into matchsticks
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1 cup
warm water
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1 tablespoon
fine ground sea salt
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1 tablespoon
splenda plus 1 teaspoon
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3 tablespoons
rice vinegar (white vinegar can be substituted)
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1/2 piece
medium jalapeno, sliced (optional)
- For the noodle bowl
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12 ounces
tempeh sliced in half vertically, then slice each half into 5 pieces
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1/2 piece
lime (juice only)
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1/4 cup
Kikkoman Teriyaki & Glaze Baste
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1 tablespoon
room temperature water.
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2 tablespoons
sesame oil (divided)
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2 cups
cooked soba noodles
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4 pieces
scallions (chopped)
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4 pieces
thinly sliced,Crimini Mushrooms
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1 splash
kikkoman soy sauce
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1 pinch
toasted sesame seeds (optional garnish)
Directions
- Quick pickled dua chua (can be made ahead) inspired by and scaled down from a restaurant recipe.
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Microwave water for approximately one minute. You want the water warm enough to dissolve the salt and sugar.
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In a large bowl, mix water, vinegar, sugar and salt till everything is dissolved and combined well. This is your pickling liquid.
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Place carrots ,daikon, and jalapeno if using in a clean jar (with a tight fitting lid). Completely cover carrot, daikon and jalapeno with pickling liquid.
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Let the dua chua marinate for at least 30 minutes before using.
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Make sure the liquid has completely cooled before sealing the jar and refrigerating. This can be made several days in advance.
- For the noodle bowl
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Cut one lime in half, place one half of lime in microwave for 20 seconds on high. Squeeze the lime juice into a bowl. Add kikoman teriyaki to the bowl with 1 tablespoon water, and 1 dried thai chili. Marinate tempeh slices for 15 minutes.
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Cook soba noodles as per package directions. Drain, (reserve liquid) and drop into cold water. Remove back to a colander and let rest till ready to warm.
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Heat 1 tablespoon sesame oil in a large skillet on med high heat. Add tempeh slices to the skillet. Sear, flipping occasionally until desired browning/ texture is reached. Remove tempeh from skillet. Brush again with sauce mixture and set aside.
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Wipe out skillet. Heat remaining 1 tablespoon of sesame oil over medium heat. Add garlic, gently stir until it becomes fragrant. Add thinly sliced criminis and stir, add a splash of soy sauce and stir until mushrooms soften approximately 3-5 mins. Remove from heat.
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Heat reserved noodle cooking liquid. Drain, then toss with scallions. Portion half cup noodles per bowl, followed by 0.7 ounce crimini, 3 slices of tempeh, sprinkle sesame seeds, then dua chua and nori.
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