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Summer Soba Noodles

ALLER À LA RECETTE

Nutty soba noodles tossed with roasted broccoli and scallions in a savory sesame-ginger Yondu dressing.

TEMPS DE PRÉPARATION 10 min
TEMPS DE CUISSON 15 min
PORTIONS 4
NIVEAU DE PIMENT

INGRÉDIENTS

  • 1 bunch broccoli
  • 1 bunch scallions, trimmed and cut into 1-inch pieces 
  • 1 tablespoon olive oil
  • 2 tablespoons Yondu 
  • 3 cups cooked soba noodles 
  • 1 tablespoon toasted sesame seeds

For dressing:

  • 2 tablespoons rice vinegar
  • 2 tablespoon toasted sesame oil 
  • 4 teaspoons Yondu
  • 2 teaspoons grated ginger 
  • 1-1/4 teaspoons sugar

INGRÉDIENTS
  • 1 bunch broccoli
  • 1 bunch scallions, trimmed and cut into 1-inch pieces 
  • 1 tablespoon olive oil
  • 2 tablespoons Yondu 
  • 3 cups cooked soba noodles 
  • 1 tablespoon toasted sesame seeds

For dressing:

  • 2 tablespoons rice vinegar
  • 2 tablespoon toasted sesame oil 
  • 4 teaspoons Yondu
  • 2 teaspoons grated ginger 
  • 1-1/4 teaspoons sugar

INSTRUCTIONS

  1. Cut florets from broccoli stalks into small pieces. Trim stalks and slice into rounds for about 8 cups of broccoli. 
  2. Preheat oven to 400. On a baking sheet, combine broccoli, scallions, oil and Yondu. Spread evenly. Bake until brown but still crunchy, about 5 minutes. Remove and cool.
  3. Meanwhile, prepare dressing. In a small bowl, stir together rice vinegar, oil, Yondu, ginger and sugar. 
  4. In a large bowl, combine noodles, roasted broccoli and scallions, sesame seeds and dressing; toss until noodles are coated. 

INSTRUCTIONS
  1. Cut florets from broccoli stalks into small pieces. Trim stalks and slice into rounds for about 8 cups of broccoli. 
  2. Preheat oven to 400. On a baking sheet, combine broccoli, scallions, oil and Yondu. Spread evenly. Bake until brown but still crunchy, about 5 minutes. Remove and cool.
  3. Meanwhile, prepare dressing. In a small bowl, stir together rice vinegar, oil, Yondu, ginger and sugar. 
  4. In a large bowl, combine noodles, roasted broccoli and scallions, sesame seeds and dressing; toss until noodles are coated. 

PRODUIT ASSOCIÉ

Sempio Yondu organic plant-based umami sauce for US market

Yondu biologique
Sauce umami végétale

RECETTES ASSOCIÉES

Sempio Logo

Summer Soba Noodles

TEMPS DE PRÉPARATION 10 min
TEMPS DE CUISSON 15 min
PORTIONS 4
NIVEAU DE PIMENT

INGRÉDIENTS

  • 1 bunch broccoli
  • 1 bunch scallions, trimmed and cut into 1-inch pieces 
  • 1 tablespoon olive oil
  • 2 tablespoons Yondu 
  • 3 cups cooked soba noodles 
  • 1 tablespoon toasted sesame seeds

For dressing:

  • 2 tablespoons rice vinegar
  • 2 tablespoon toasted sesame oil 
  • 4 teaspoons Yondu
  • 2 teaspoons grated ginger 
  • 1-1/4 teaspoons sugar

INSTRUCTIONS

  1. Cut florets from broccoli stalks into small pieces. Trim stalks and slice into rounds for about 8 cups of broccoli. 
  2. Preheat oven to 400. On a baking sheet, combine broccoli, scallions, oil and Yondu. Spread evenly. Bake until brown but still crunchy, about 5 minutes. Remove and cool.
  3. Meanwhile, prepare dressing. In a small bowl, stir together rice vinegar, oil, Yondu, ginger and sugar. 
  4. In a large bowl, combine noodles, roasted broccoli and scallions, sesame seeds and dressing; toss until noodles are coated.