• soba
• 60g tempeh
• 1 carrot
• 2 cloves garlic
• arame
• sichuan peppercorns
• 30ml soy sauce
• 30ml sake
• 30ml mirin
• 5g brown sugar
• sesame oil

1. julienne 1 carrot, chop 2 cloves of garlic, and cut 60g of tempeh into cubes.
2. toast and grind sichuan peppercorns.
3. mix 30ml soy sauce, 30ml sake, 30ml mirin, and 5g brown sugar to make sauce.
4. rehydrate arame in water for 5 minutes and drain.
5. boil soba noodles for 5 minutes to cook. drain and transfer to cold water. wash the noodles to remove excess starch, drain and place in bowl. toss with 2.5ml sesame oil.
6. sautee garlic for 1 minute in sesame oil at medium heat. add tempeh and carrots and cook for 3 minutes.
7. add sauce and cook for an additional 5 minutes. serve over noodles with arame.