What if I told you that you could eat a big bowl of spaghetti that was heart healthy, packed with protein and contained antioxidant enzymes? Soba noodles are exactly that. They are super easy to prepare and to me taste exactly like spaghetti. You could easily sub them out for any of your favorite recipes, but I went with the more typical route after having a really awesome soba bowl at Rye.
I toasted and kept a container of sesame seeds in my pantry so these were already on hand. I got a container of shelled edamame, but you can also get it frozen. The only parts I had to prep were the super easy dressing, the noodles and broccoli. I have also prepared the same recipe using fava beans and shaved raw carrots (can be done using a peeler!).
- Soba noodles
- Shelled edamame (can be fresh or frozen and defrosted)
- Sesame seeds
- Greens (optional)
- Green onion
- Tamari (organic, gluten free soy sauce)
- Olive oil
- Rice vinegar
- Sesame oil
- Garlic clove
- Toast your sesame seeds (I toast a bunch and store in the pantry) in oven at 350 degrees about 8-10 minutes, until they begin to brown
- Prepare the soba noodles by adding them to boiling water for about 8 minutes, or until al dente. Drain and rinse in cold water.
- Chop up the broccoli. Turn up the oven to 425 degrees and roast it with olive oil, a little sesame oil, salt and pepper on a parchment lined baking sheet. After ten minutes toss them around and roast for 5 more minutes.
- Chop up the green part of the onion into thin rings
- Whisk together 3/4 cup Tamari, 1/4 cup vinegar, 1/2 TBSP sesame oil, minced or pressed garlic clove, salt, pepper, and juice of a lime
- Combine and dress the edamame, broccoli, noodles, onion and sesame seeds. If desired, serve over greens.