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Image / Editorial

What to Cook Tonight: Broccoli Soba Noodles

by Meg Walker
14th Sep 2016

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

Serves 2


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

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.

Nourishing Noodles cover

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

To order,’direct=1


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