green tea buckwheat noodles with thai-style ragout

marinate small cubes of tempeh in light coconut milk, panang curry paste, and thinly sliced kaffir lime leaves for 1-2 hours.

saute finely sliced onions, shittake mushrooms, and thai eggplants (quartered) in canola oil, fish sauce, and oyster sauce. once onions are translucent, add tempeh, marinade, and sliced garlic. saute for 5 minutes, then add pea shoots and pre-soaked seaweed. mix and add buckwheat noodles. mix until sauce is distributed and serve.