Ingredients
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
- Prepare soba noodles according to package instructions.
- 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.
- 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.
- Stir in half of the dressing and cook for one more minute.
- In a large bowl combine drained soba noodles, other half of the dressing and cooked veggies, toss to coat completely.
- 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