Bring a pot of water to a boil and cook the soba noodles according to the directions on the package.
Slice the tempeh and place on a plate. Cover the tempeh with Shoyu ginger Thai and refrigerate briefly while you prepare the other ingredients. Make the dressing from the tahini, juice of 2 limes, tamari and rice syrup. If the dressing is not liquid enough add some water. Add the soba noodles and mix with the dressing.
Slice the radishes, mix with the edamame beans and add to the noodles. Next, fry the tempeh in a non-stick pan until the shoyu begins to caramelize and the tempeh is nicely browned.
Arrange the noodles on a plate, top with the tempeh slices and garnish with fresh cilantro, salt and pepper. Eastern delight!