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Ginger and Green Tea Soba Noodle Salad with Broccoli


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5 from 3 reviews

  • Total Time: 20 mins
  • Yield: 4-6 1x

Ingredients

Units Scale
  • 200 g / 7oz green tea soba noodles
  • 2 tbsp soy sauce or tamari
  • 1 tsp white miso
  • 1 tsp almond butter
  • 1,5 tsp grated fresh ginger
  • 1 tsp minced garlic
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp coconut syrup (or maple syrup)
  • 2 lime, juice+zest
  • 2 cups of broccoli florets
  • 5 scallion
  • bunch of cilantro
  • 1 tbsp sesame seeds


Instructions

  1. Prepare soba noodles according to package instructions.
  2. Whisk together soy sauce or tamari, miso, almond butter, ginger, garlic, oil, vinegar, coconut syrup, juice and zest of one lime and a little bit of water. For me the soy sauce is salty enough, but you can add additional salt if needed.
  3. Heat a wok or large skillet until it’s really hot. Add broccoli florets, sliced scallions and juice of one lime and cook for 2-3 minutes, flipping and tossing vegetables constantly, until broccoli begins to soften.
  4. Stir in half of the dressing and cook for one more minute.
  5. In a large bowl combine drained soba noodles, other half of the dressing and cooked veggies, toss to coat completely.
  6. Serve with the rest of the lime zest, fresh cilantro and sesame seeds at room temperature. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Main
  • Cuisine: Vegan