In a large pot, boil water to cover soba noodles (about 5 cups of water). Cook until soft while you're cooking the stir-fry.
TIP when cooking gluten free noodles, cook for about 8 minutes and run under cold water after cooking- this helps prevent them sticking together.
In a large skillet, combine sesame oil with garlic, onions, celery, and carrots.
Cook for 5 minutes or until onions are clear.
Cut the tempeh into cubes, add into the large skillet and cook for 5 minutes.
Add remaining vegetables into the large skillet and cook until vegetables are al dente.
Add red pepper flakes and lightly salt.
In a small mixing bowl, combine almond butter, tamari, water, and ginger into a paste.
Once the vegetables are at a texture you enjoy (I prefer al dente), add in the almond butter, ginger, and tamari until well combined. The end result will be a thick and creamy coating over the entire stir-fry.
Take off the heat.
In the separate pot, once the soba noodles have completely cooked add the noodles into the large skillet and stir to combine. You may need to add a little of the soba noodle water (that you've cooked the noodles in) to the large skillet to thin out the sauce to your desired consistency. Add in a tablespoon at a time.