SPICY SESAME SOBA NOODLE BOWL
SERVES 4 TO 6 PORTIONS
1 bunch broccoli, chopped into florets
2 tbsp. sesame oil
Salt and pepper to taste
3/4 cup tahini (gluten-free if necessary)
3 tbsp. tamari (gluten-free if necessary)
2 tbsp. brown rice vinegar
1 to 2 tbsp. sriracha (or other hot sauce)
1 tbsp. maple syrup
1 tsp. ground ginger
1/2 tsp. garlic powder
One 340g (12oz) package buckwheat soba noodles (or vegan angel hair pasta or spaghetti; gluten-free if necessary)
1 1/2 cups frozen shelled edamame
2 large carrots, peeled and julienned
Sesame seeds
Chopped green onions (green and white parts)
NUTRITIONAL VALUES
Calories: 301kcal
Fat: 24.8g (3.5g S.Fat)
Carbs: 15g
Protein: 7.6g
Sugar: 4.3g
Sodium: 687mg
METHOD
Preheat the oven to 425°F (220°C, or gas mark 7). Use parchment paper or a silicone baking mat to line a baking sheet. Spread the broccoli out on the baking sheet and drizzle with sesame oil, then season with salt and pepper. To fully coat, toss everything together. Toss once halfway through and bake for 15 to 20 minutes, or until tender with slightly crispy edges. Set aside after removing from the oven.
While the broccoli is roasting, bring a large pot of water to a boil.
You can make the sauce while you wait for the water to boil: In a medium mixing bowl, combine the tahini, tamari, vinegar, sriracha, maple syrup, ginger, and garlic powder and stir until smooth. Place aside.
Once the water is boiling, add the noodles and cook until al dente according to package directions. Add the edamame about 1 minute after you add the noodles to the water. When the noodles are done, drain them and rinse them with cold water before draining again. Place in a large serving bowl. Add the sauce and mix well. Stir in the carrots and roasted broccoli to combine. Serve with sesame seeds and green onions on top. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.
While the broccoli is roasting, bring a large pot of water to a boil.
You can make the sauce while you wait for the water to boil: In a medium mixing bowl, combine the tahini, tamari, vinegar, sriracha, maple syrup, ginger, and garlic powder and stir until smooth. Place aside.
Once the water is boiling, add the noodles and cook until al dente according to package directions. Add the edamame about 1 minute after you add the noodles to the water. When the noodles are done, drain them and rinse them with cold water before draining again. Place in a large serving bowl. Add the sauce and mix well. Stir in the carrots and roasted broccoli to combine. Serve with sesame seeds and green onions on top. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.
