Soba noodles took over the culinary internet world in 2013-2014. Soba are Japanese noodles made from buckwheat and popularized for their nutritional and health benefits, namely containing all eight essential amino acids, high fibre, and gluten-free. This is a simple Asian-inspired soba noodle and broccoli dish coated with a rich savory spicy peanut sauce. The recipe serves about four people, and come to think of it I think some sauteed shrimp would work wonderfully here. Any left overs would be great as a packed school lunch.
200g soba noodles or whole grain spaghetti
1 head broccoli florettes
2 Tbsp olive oil
sesame, for garnish
For the peanut sauce:
½ cup creamy peanut butter
¼ cup soy sauce
3 Tbsp white vinegar
3 Tbsp water
2 Tbsp honey
1 tsp grated fresh ginger
2 cloves garlic, grated
¼ tsp red pepper flakes
Prepare the peanut sauce: whisk together the sauce ingredients until well blended. Set aside.
Bring a large pot of salted water to boil. Meanwhile, warm 2 tablespoons olive oil in a large skillet over medium heat.
Add the broccoli florettes to the oil and season with a dash of salt.
Toss to combine and continue cooking, stirring occasionally, until they turn bright green but retain a bite to them, about 4-5 minutes.
Meanwhile, once the water is boiling, add the soba noodles and cook just about 5 minutes.
Drain the noodles, then add them to the pan with the broccoli and toss with peanut sauce until coated.
Transfer to a serving dish and top with a sprinkle of roasted sesame seeds.