Combine all of the ingredients in a small bowl. The dressing will appear quite thick, and can be thinned with a little hot water if preferred.
Set the dressing aside.
Drain the noodles and rinse with cold water.
Place the noodles in a bowl of cold water to prevent them sticking together and set aside whilst preparing the vegetables & tempeh.
Heat the coconut oil in a fry pan and fry the tempeh until browned on all sides and crispy. Set the tempeh aside.
Drain the noodles and place them in a large bowl.
Add the dressing and mix well to distribute the dressing through the noodles.
Add the vegetables, chopped coriander, and crispy tempeh to the bowl.
Toss the noodles gently to mix in the vegetables and tempeh, and to coat the vegetables with the dressing. I like to use my hands for this as I find it the best way to mix it together.
Transfer the salad to a serving platter.
Scatter over the peanuts and sliced chilli.
*Every single packet of soba noodles I have bought has had different cooking instructions on it. I assume this is related to the percentage of wheat flour in the noodles. Follow the instructions on the back of the packet for best results.