Cook the soba noodles according to the packet instructions*
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.