Spicy Sesame Soba Noodle Bowl

Name: Spicy Sesame Soba Noodle Bowl
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1 bunch broccoli, chopped into florets; 2 tbsp. sesame oil; to taste salt and pepper; 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 12-ounce package buckwheat soba noodles (or vegan angel hair pasta or spaghetti; gluten-free if necessary); 11⁄2 cups frozen shelled edamame; 2 large carrots, peeled and julienned; sesame seeds; Chopped green onions (green and white parts)

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread out the broccoli on the sheet and drizzle with the sesame oil, then add salt and pepper. Toss to…

Cook45 min
Total45 min
Serves6
LevelIntermediate

Lunch Dairy-Free Vegan Vegetarian Asian

Ingredients

1 bunch broccoli, chopped into florets
2 tbsp. sesame oil
to taste salt and pepper
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 12-ounce package buckwheat soba noodles (or vegan angel hair pasta or spaghetti; gluten-free if necessary)
11⁄2 cups frozen shelled edamame
2 large carrots, peeled and julienned
sesame seeds
Chopped green onions (green and white parts)

Preparation

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread out the broccoli on the sheet and drizzle with the sesame oil, then add salt and pepper. Toss to fully coat. Bake for 15 to 20 minutes, until tender with slightly crispy edges, tossing once halfway through. Remove from the oven and set aside.
While the broccoli is roasting, fill a large pot with water and bring to a boil.
While you’re waiting for the water to boil, you can make the sauce: Combine the tahini, tamari, vinegar, sriracha, maple syrup, ginger, and garlic powder in a medium bowl and stir until combined and smooth. Set aside.
Once the water is boiling, add the noodles and cook according to the package instructions until al dente. About 1 minute after you add the noodles to the water, add the edamame. Once the noodles are done, drain and rinse the noodles and edamame with cold water, then drain again. Transfer to a large serving bowl. Stir in the sauce. Add the carrots and roasted broccoli and stir to combine. Serve topped with sesame seeds and green onions. Leftovers will keep in an airtight container in the fridge for 1 to 2 days.