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Tempeh and Soba Noodle Salad (Vegan)

New to tempeh? Its meaty texture soaks up the flavors of the dressing in this delicious Asian-inspired main-dish salad.

Counts as*

  • Cooked VegetableCounts as a serving of Cooked Vegetable
  • Healthy CarbohydrateCounts as a serving of Healthy Carbohydrate
  • Healthy FatCounts as a serving of Healthy Fat
  • ProteinCounts as a serving of Protein
  • Raw VegetableCounts as a serving of Raw Vegetable

Serving Size

Makes 1 serving (*A Complete Meal)

What you'll need (400 Calorie Meal)

1 tsp. sesame oil
2 tsp. canola oil
2 tsp. rice vinegar
Dash ground white pepper
½ cup cooked soba (buckwheat) noodles
1 carrot, grated
2 green onions, chopped
1 cup asparagus spears, cooked, chilled and chopped into 2” pieces
2 ounces tempeh, crumbled
½ cup cooked edamame soybeans

What you'll need (600 Calorie Meal)

1 tsp. sesame oil
2 tsp. canola oil
4 tsp. rice vinegar
Dash ground white pepper
1 cup cooked soba (buckwheat) noodles
1 carrot, grated
2 green onions, chopped
2 cups asparagus spears, cooked, chilled and chopped into 2” pieces
4 ounces tempeh, crumbled
½ cup cooked edamame soybeans

What to do

In a bowl large enough to hold all ingredients, whisk together the oils, rice vinegar, soy sauce and white pepper. Add the soba noodles, vegetables, tempeh and edamame and toss well.

Per serving (400 Calorie Meal)

Calories: 450
Protein: 26 g
Carbohydrate: 32 g
Fat: 20 g

Per serving (600 Calorie Meal)

Calories: 650
Protein: 39 g
Carbohydrate: 50 g
Fat: 31 g

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