Description
Stop what you’re doing and get ready for noodle paradise! Flavorful, healthy, and delicious, this cold Broccoli Soba Noodle Salad is all that and then some. The sauce is loaded with light and tangy umami flavors covering yummy soba noodles, sweet carrots, zesty scallions, and tasty broccoli florets making this ah-mazing salad perfect for lunch, dinner, fun gatherings, and all your noodle dreams! We hope you love this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based recipe, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Ingredients
Sauce Ingredient:
- 3 Tablespoons tamari *
- 1 Tablespoon white miso *
- 1 Tablespoon organic maple syrup
- 1 Tablespoon tahini
- 1 Tablespoon + 2 teaspoons rice vinegar
- ¼ teaspoon molasses
- 2 teaspoons lime juice
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (+/-)
- 1 Tablespoon water
- 1 Tablespoon toasted sesame seeds *
- 4 thin green onions, sliced
Other Ingredients:
- 9 oz. soba noodles – cooked and rinsed in cold water (or spaghetti) *
- 2 cups broccoli florets, cut into small pieces and blanched for 30 seconds * (optional)
- 1 grated carrot (optional)
Toppings:
- Toasted sesame seeds
- Green onions, sliced
- Crushed red pepper flake
- Asian micro-greens (optional)
- Chopped peanuts (optional)
- Cucumber ribbons
Instructions
- Cook the soba noodles according to package directions, rinse really well in cold water to remove all the starch. Set aside. (see Tips notes)
- Place all the sauce ingredients into a small bowl, whisk well until combined, set aside.
- Blanch the broccoli florets, rinse really well in cold water, shake off excess water. (see Tips notes)
- Place the cooked and cooled soba noodles, half of the sauce mixture (see Tips notes), blanched and cooled broccoli florets, grated carrot, and green onions into a bowl. Gently toss until everything is coated, then top individual servings with the extra sauce mixture, toasted sesame seeds, sliced green onions, crushed red pepper flake, and chopped peanuts, and any additional toppings you’d like. Serve immediately.
Notes
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Toasted Sesame Seeds: If you can’t find toasted sesame seeds, simply make your own by adding some sesame seeds to a nonstick skillet and heating over medium heat until they start to turn golden brown, then remove. Watch them carefully as they burn easily.
*Soba Noodles: We used buckwheat soba noodles; however, you can use any soba noodle of choice or spaghetti if you wish.
*Tips: Cook the soba noodles until they are just done (do not overcook), then rinse them really well under cold water for at least 2 minutes in a colander. Pick them up and allow the water to run through the soba noodles. Ensure that all the noodles are thoroughly rinsed with cold water and there are no warm/hot noddles, then it is very important to shake off any excess water. For the blanched broccoli – ensure that you have shaken off any excess water. When mixing the sauce with the noodles – start by only using half of the sauce. Then right before serving, add some extra sauce and gently toss. You may or may not use all of the sauce.
Also, if you plan to refrigerate the noodle salad before eating, then remove from the refrigerator and set on the counter for a few minutes before eating as the tahini in the dressing will make the sauce thicken up as tahini can become slightly thick when placed in the fridge. You want the sauce free flowing. We suggest eating immediately after creating this delicious dish! 🙂
*Makes: 3 – 4 servings
*Storage: Refrigerate, use within 5 days.