Cashew Broccoli Soba Noodles Recipe

Glad Wednesday! At present, we’re en route from Japan the place we ate a number of soba noodles. In fact, we didn’t eat them fairly like this – in Japan, soba would by no means be tossed with greens and doused with a shiny, creamy, sesame-orange-cashew sauce… however we’re not in Japan any extra, so right here goes! 🙂

For this recipe, I exploit the entire head of broccoli, stalk and all. I don’t know why we ever began tossing the stalk – it’s each bit as edible because the florets. To assist the stem and florets prepare dinner for the same period of time, I slice the broccoli stem very skinny. I actually love how these stem items virtually seem like little stars!

Cashew Broccoli Soba Noodles

Subsequent, steam the broccoli, the stems, and the scallions till tender however nonetheless shiny inexperienced. You possibly can roast the broccoli right here for those who want, however I selected to steam it as a result of I typically crave actually easy, clear flavors. Plus, steaming is such an under-rated cooking approach today! Then again, roasting broccoli would give this meal a nuttier, bolder taste, so the selection is yours and directions for each are listed beneath.

Cashew Broccoli Soba Noodles

Cashew Broccoli Soba Noodles

Toss all of it collectively: the soba noodles, broccoli, thinly sliced carrot, cashews, and a protein of your selection – I used a regionally made Chicago model of baked turmeric tofu, which is why mine is yellow. Dollop the noodles with the sauce and serve with additional tamari (or soy sauce) on the facet.

Cashew Broccoli Soba Noodles


  • 2 tablespoons tamari, extra for serving, if desired
  • 2 tablespoons recent lime juice
  • 2 tablespoons recent orange juice
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger
  • 2 tablespoons cashew butter
  • 2 tablespoons water, extra as wanted
  • eight ounces soba noodles*
  • sesame oil, for drizzling
  • 1 medium head broccoli, florets chopped, stems thinly sliced
  • tamari, for drizzling
  • 2 scallions, sliced
  • 1 carrot, thinly sliced
  • four to six ounces baked tofu, cubed and warmed** (or cooked protein of selection)
  • ¼ cup toasted cashews, crushed
  • sriracha, for serving
  1. Make the cashew sauce: In a small bowl, stir collectively the tamari, lime juice, orange juice, sesame oil, garlic, ginger, cashew butter, and water. If the sauce could be very thick, add extra water as wanted to skinny to a drizzable consistency.
  2. Deliver an unsalted pot of water to a boil and prepare dinner the soba noodles based on package deal instructions. Drain and rinse effectively. This helps to take away the starches that trigger clumping. Toss with a drizzle of sesame oil and put aside.
  3. Place a steamer basket in a big pot stuffed with 1 inch of boiling water. Add the broccoli florets and stems, the scallions, and some splashes of tamari. Cut back the warmth to a excessive simmer then cowl and steam for two to four minutes, or till the broccoli is tender however nonetheless shiny inexperienced. (For those who want, you may roast the broccoli. Toss with drizzles of olive oil and tamari and roast in a 400°F oven for 15 to 20 minutes.)
  4. Assemble bowls with the soba noodles, steamed broccoli and scallions, the carrots, tofu, cashews, and dollops of the cashew sauce. Serve with extra tamari on the facet and sriracha, if desired.
*To make this recipe gluten free, remember to use 100% buckwheat soba noodles.

*I used an area Chicago model referred to as Jenny’s Tofu: Natural Turmeric Baked Tofu. I additionally like Wildwood Baked Tofu which is on the market nationwide.

Alternatively, you may bake your personal tofu. Begin with extra-firm tofu, patted dry and lower into cubes. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the tofu with the tamari and unfold evenly onto the baking sheet. Bake for 15 to 20 minutes, or till golden brown across the edges. Take away from the oven and toss with ½ teaspoon sriracha or a number of pinches of turmeric.



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