![]() ![]() Serve with more tamari on the side and sriracha, if desired. Assemble bowls with the soba noodles, steamed broccoli and scallions, the carrots, tofu, cashews, and dollops of the cashew sauce.Toss with drizzles of olive oil and tamari and roast in a 400☏ oven for 15 to 20 minutes.) (If you prefer, you can roast the broccoli. Reduce the heat to a high simmer then cover and steam for 2 to 4 minutes, or until the broccoli is tender but still bright green. Add the broccoli florets and stems, the scallions, and a few splashes of tamari. Place a steamer basket in a large pot filled with 1 inch of boiling water.Toss with a drizzle of sesame oil and set aside. This helps to remove the starches that cause clumping. Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions.If the sauce is very thick, add more water as needed to thin to a drizzable consistency. Make the cashew sauce: In a small bowl, stir together the tamari, lime juice, orange juice, sesame oil, garlic, ginger, cashew butter, and water.I also love to make this recipe with roasted spaghetti squash in place of the noodles! Heat oil and butter in a skillet over medium heat add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cut stalks diagonally into 1/8-inch pieces cut or tear leaves into bite-sized pieces. Dollop the noodles with the sauce and serve with extra tamari (or soy sauce) on the side. 1 pinch white sugar Directions Cut 1/2 to 1 inch slice off the root-end of bok choy discard stem. Toss it all together: the soba noodles, broccoli, thinly sliced carrot, cashews, and a protein of your choice – I used a locally-made Chicago brand of baked turmeric tofu, which is why mine is yellow. Plus, steaming is such an under-rated cooking technique these days! On the other hand, roasting broccoli would give this meal a nuttier, bolder flavor, so the choice is yours and instructions for both are listed below. You could roast the broccoli here if you prefer, but I chose to steam it because I often crave really simple, clean flavors. Next, steam the broccoli, the stems, and the scallions until tender but still bright green. I really love how these stem pieces almost look like little stars! To help the stem and florets cook for a similar amount of time, I slice the broccoli stem very thin. I don’t know why we ever started tossing the stalk – it’s every bit as edible as the florets (find other ideas to use the whole head here and here). Of course, we didn’t eat them quite like this – in Japan, soba would never be tossed with vegetables and doused with a bright, creamy, sesame-orange-cashew sauce… but we’re not in Japan any more, so here goes! □įor this recipe, I use the whole head of broccoli, stalk and all. ![]() Happy Wednesday! Currently, we’re en route from Japan where we ate a lot of soba noodles. ![]()
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