Spicy Sesame Soba Noodle Bowl

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Spicy Sesame Soba Noodle Bowl

This recipe ticks all of your favorite recipe-making boxes. It’s fast, easy, healthy, and flavorful. This recipe is great for weekday lunches. So get your apron and start preparing this delicious food now. Enjoy!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 bunch broccoli, chopped into florets
  • 2 tbsp sesame oil
  • salt and pepper to taste
  • ¾ cup (180g) tahini (gluten-free if necessary)
  • 3 tbsp tamari (gluten-free if necessary)
  • 2 tbsp brown rice vinegar
  • 1-2 tbsp sriracha (or other hot sauce)
  • 1 tbsp maple syrup
  • 1 tsp ground ginger
  • ½ tsp garlic powder
  • One 12oz (340g) package buckwheat soba noodles (or vegan angel hair pasta or spaghetti; gluten-free if necessary)
  • 1½ cup (210g) frozen shelled edamame
  • 2 large carrots, peeled and julienned
  • sesame seeds
  • chopped green onions (green and white parts)

Instructions

  • Preheat the oven to 425°F/220°C. 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
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