Sesame Soba Noodles With Collard Greens And Tempeh Croutons

• sauce
• 1/3 cup tahini
• 1/4 cup lime juice
• 2 tablespoons soy sauce reduced-sodium natural, or tamari, or more if needed
• 2 tablespoons sugar cane natural granulated, coconut, or date or agave nectar
• croutons Tempeh
• 2 teaspoons dark sesame oil
• 1 tablespoon soy sauce reduced-sodium natural, or tamari
• 8 ounces tempeh any variety, cut into 1/2" dice
• noodles
• 8 ounces soba buckwheat noodles
• 12 collard green leaves
• 1 tablespoon dark sesame oil
• 1 yellow onion or large red, cut in half and thinly sliced
• 1/4 head green cabbage cut into long, narrow shreds
• 1 red bell pepper medium, cut into long, narrow strips
• 1/2 cup chopped fresh cilantro basil, or Thai basil leaves, or more as desired
• 1 tablespoon red pepper flakes black or tan sesame seeds, or Sriracha sauce

1. To make the sauce: In a small bowl, combine the tahini, lime juice, soy sauce or tamari, and sugar or agave nectar.
2. To make the croutons: In a large or wide-bottomed skillet, heat the oil and soy sauce or tamari over medium heat. Add the tempeh and stir to coat. Increase the heat to medium-high and cook the tempeh until most sides are golden brown. Remove the tempeh croutons to a plate.
3. To make the noodles: Cook the noodles according to package directions. When they're al dente, remove from the heat and drain.
4. Meanwhile, cut the stems from the collard leaves with kitchen shears or a sharp knife. Stack 6 or so halves of leaves at a time. Roll the leaves up tightly from one of the narrow ends, almost like a cigar shape, then thinly slice them. Let them unroll to create ribbons of collard greens. Give them a good rinse in a colander.
5. In the same skillet used to make the croutons, heat the oil. Add the onion and cook over medium heat until softened and golden. Add the collard ribbons, cover, and cook for 7 to 8 minutes, or until they wilt down a bit. Add the cabbage and bell pepper. Increase the heat and cook for 3 minutes, or just until the veggies are on the other side of raw. Remove the skillet from the heat.
6. Add the cooked noodles to the pan and use a large fork to mix the noodles thoroughly with the veggies. Pour the sauce over the mixture. Add the cilantro or basil and sesame seeds. Scatter the croutons on top. Season with the pepper flakes or Sriracha to taste. This can be served warm or at room temperature.

sauce, tahini, lime juice, soy sauce, sugar cane natural, croutons, dark sesame oil, soy sauce, noodles, buckwheat noodles, green leaves, sesame oil, yellow onion, green cabbage, red bell pepper, cilantro basil, red pepper

Taken from www.yummly.com/recipe/Sesame-Soba-Noodles-with-Collard-Greens-and-Tempeh-Croutons-1165206 (may not work)