What to Cook Tonight: Broccoli Soba Noodles

Chris Anca’s Broccoli Soba Noodles with Ginger-Lime Tempeh

Serves 2

Ingredients

For the broccoli florets
broccoli florets from 1 broccoli head (reserve stalks for noodles)
juice of – lime
1 tbsp tamari

For the noodles
broccoli stalks, thin spirals
juice of 1 lime
2 servings soba noodles, cooked according to package instructions, drained, and rinsed under cold water
? medium courgette, thin spirals
1 tbsp cold-pressed extra virgin olive oil
1 spring onion, thinly sliced
1 tbsp grated ginger
2 tbsp white and/or black sesame seeds, lightly toasted
1 large handful mixed coriander and mint leaves

For the sauce
1 tbsp tamari
juice of 1 lime
1 tbsp grated ginger
chilli flakes, to taste

For the tempeh
1 tbsp cold-pressed coconut oil
227g organic, non-GMO tempeh, cubed
2 tbsp tamari
juice of 1 lime or from – lemon
1 tbsp coconut nectar or maple syrup
1 tbsp hot chilli sauce
1 tbsp cold-pressed sesame oil

Method
Place all ingredients for the broccoli florets in a large bowl and massage for a few seconds, then set aside for 10 minutes.

In a separate large bowl, massage the broccoli noodles with juice from 1 lime for a few seconds. Set aside for 10 minutes.

Add the remaining noodle ingredients and broccoli florets to the broccoli and soba noodles. Toss to combine well.

Place all sauce ingredients in a small bowl and whisk well to combine.

To make the tempeh, heat the coconut oil in a small saucepan over medium heat. Add the tempeh cubes and saut? for a couple of minutes.

Add the remaining tempeh ingredients to the saucepan and toss to coat. Cook for about 5 minutes.

Once cooked, remove tempeh cubes from the pan, add to the noodles, and serve immediately with the sauce.

Extracted from Nourishing Noodles by Chris Anca (Race Point Publishing, approx €20), out now.

To order, http://www.quartoknows.com/books/9781631061844/Nourishing-Noodles.html’direct=1