This light and comforting broccoli soy soba noodle bowl recipe can be vegetarian and gluten free! In under thirty minutes you can have a noodle dish packed with greens and lots of flavors on your dinner table.
Broccoli Soy Soba Noodle Bowl Recipe
This dish makes tasty leftovers you can take to work all week.
- salt: a hefty pinch
- broccoli: 1 bunch, cut into florets
- soba noodles: 1 8-oz. package
- olive oil: 1 tablespoon, plus more for drizzling
- scallions: ⅓ cup, thinly sliced (plus more for garnish)
- garlic: 3 cloves, minced
- fresh ginger: 1½ teaspoons, minced
- soy sauce (or tamari): ¼ cup
- toasted sesame oil: 1 tablespoon
- honey: ½ tablespoon
- freshly cracked black pepper: 1 teaspoon
- chili flakes: ½ teaspoon (optional)
- sesame seeds: 3 tablespoons (for garnish, optional)
Step 1: Bring a large pot of water and a hefty pinch of salt to a boil. Add the broccoli florets and cook for about 7 minutes, or until fork tender but still bright in color. Remove the florets and set aside, making sure to reserve the water for the noodles.
Step 2: Add the soba noodles to the same pot, with the reserved water, and cook according to package instructions. Once the noodles are cooked through, strain the water and lightly drizzle with olive oil to ensure they won't stick together.
Step 3: Heat the olive oil in a large skillet over a medium-high flame. Add the scallions, garlic, and ginger. Sauté until soft and fragrant, about 3–5 minutes. While the scallions, garlic, and ginger are cooking, in a small bowl whisk together the soy sauce, sesame oil, honey, cracked black pepper, and chili flakes (optional).
Step 4: Add the parboiled broccoli florets to the pan, and stir well. Add in the cooked soba noodles and the soy sauce mixture, toss to coat, and cook for another 2–3 minutes. Serve hot with extra scallion slices and sesame seeds.
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