loveandlemons5.0
Cashew Broccoli Soba Noodles
These soba noodles are great for weeknights - simply stir together the sauce and steam the veggies, and you have a healthy, delicious vegan & gluten-free meal!
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●oven
📝 Preparation Steps
1
Make the cashew sauce: In a small bowl, stir together the tamari, lime juice, orange juice, sesame oil, garlic, ginger, cashew butter, and water. If the sauce is very thick, add more water as needed to thin to a drizzable consistency.
tamari, more for serving, if desired2 tablespoonstamari, for drizzlingfresh lime juice2 tablespoonsfresh orange juice2 tablespoonssesame oil1 tablespoonsesame oil, for drizzlingminced ginger1 teaspooncashew butter2 tablespoonswater, more as needed2 tablespoons
2
Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well. This helps to remove the starches that cause clumping. Toss with a drizzle of sesame oil and set aside.
water, more as needed2 tablespoonssesame oil1 tablespoonsesame oil, for drizzling
3
Place a steamer basket in a large pot filled with 1 inch of boiling water. Add the broccoli florets and stems, the scallions, and a few splashes of tamari. Reduce the heat to a high simmer then cover and steam for 2 to ⏱️ 4 minutes, or until the broccoli is tender but still bright green. (If you prefer, you can roast the broccoli. Toss with drizzles of olive oil and tamari and roast in a 400°F oven for 15 to ⏱️ 20 minutes.)
water, more as needed2 tablespoonstamari, more for serving, if desired2 tablespoonstamari, for drizzling
4
Assemble bowls with the soba noodles, steamed broccoli and scallions, the carrots, tofu, cashews, and dollops of the cashew sauce. Serve with more tamari on the side and sriracha, if desired.
carrot, thinly sliced1tamari, more for serving, if desired2 tablespoonstamari, for drizzlingsriracha, for serving
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