This vegan recipe for broccoli and peanut soba noodles is really easy to make and ready in 20 minutes or less. The fresh greens are a great combination with the noodles while the roasted peanuts adds a crunchy texture to the dish.
Ingredients
or100 grams of noodles, japanese, soba, cooked
or1 tsp of oil, sesame, salad or cooking (5 g)
or1 package (10 oz) of broccoli, frozen, spears, unprepared (284 g)
or2 tbsps of peanut Butter, smooth (32 g)
or1 tbsp of soy sauce made from soy (tamari) (18 g)
or2 tbsps of vinegar, distilled (30 g)
or3 tsps of ginger root, raw (6 g)
or3 cloves of garlic, raw (9 g)
or1 unit (2" dia) of limes, raw (67 g)
or1/2 cup chopped of onions, young green, tops only (36 g)
or1/4 cup of coriander (cilantro) leaves, raw (4 g)
or1 oz of peanuts, all types, dry-roasted, without salt (28 g)
Preparation
1.
STEP 1
Cook the noodles in boiling, salted water for 4 minutes until tender. Drain and rinse well in cold water, then drain again and toss with the sesame oil in the sieve and leave.
STEP 2
Blanch the broccoli for 2-3 minutes until it’s vibrant green and still has bite, adding the edamame for the last 30 seconds. Refresh in cold water, then drain well.
STEP 3
Whisk the peanut butter, soy sauce, vinegar, ginger, garlic and lime juice with a splash of boiling water to make a dressing.
STEP 4
Cut the broccoli into bite-sized pieces and add to a bowl with the noodles, edamame, spring onions, coriander and the dressing. Toss well. Serve scattered with the chopped peanuts, with lime wedges to squeeze over.
