Soba Noodles w/ Broccoli
I can't believe I have never posted this simple recipe for you.
I made it the other night for the umpteenth time and looked for the recipe on the blog, and it wasn't there.
You will forgive me once you have made this recipe...because it's so easy, and everyone will love it.
The only problem might be finding soba noodles, also known as Japanese Buckwheat noodles.
I buy them at my local Asian market, but lately it's been a challenge finding them, even online, all sold out (during quarantine).
But since most places are better stocked now, you can probably find them again.
My rule is one bundle (they come with a pretty ribbon around each bundle) per person, and make sure you remember to rinse your soba noodles after cooking (usually 2-3 minutes is plenty of time) in cold water or they stick for certain.
Last night when I made this, I threw in a leftover piece of fried chicken from the night before....and wow.....this was better than any takeout noodle dish you would buy.
Soba Noodles and Broccoli:
2 bundles of soba buckwheat noodles (1 bundle per person)
2 tbsp peanut oil or avocado oil
1 head of broccoli, cut into small florets (use the stems too)
3 tbsp sesame seeds
2 tbsp maple syrup
1 tbsp toasted sesame oil (for flavor)
4 tsp seasoned rice vinegar or lime juice
4 tbsp soy sauce
1 garlic clove, shaved on microplane
hot pepper flakes (optional)
Mix the sauce ingredients all together in a measuring cup (easy to pour).
Heat the avocado oil in a large skillet and cook the broccoli for a few minutes until the broccoli is starting to soften. I add in a splash or two of water during cooking, to set the green color and help the broccoli steam. This should take about 7 minutes.
While the broccoli is cooking, cook the soba noodles in boiling salted water for 2-3 minutes. Drain in a colander and immediately rinse under cold water or the noodles will stick.
Add the noodles to the skillet w/ the broccoli and pour in the sauce. Keep the heat on low, and mix around to coat the noodles and vegetables.
Garnish with sliced scallions and more sesame seeds. Serve immediately.