Recipe: Sesame Ginger Soba Noodles
Sesame Ginger Soba Noodles
June 25, 2021 by Allie Buxton
Ready in under 30-minutes, this dish is full of liver-boosting ingredients. Enjoy it cold for a refreshing summer lunch or warm for a creamy, comforting dinner.
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Did you know our bodies naturally eliminate toxins?
The liver is the primary detox organ that is responsible for breaking down and eliminating environmental and metabolic toxins from the blood. The liver is also involved in over 500 metabolic functions in the body, including regulating hormones, digesting fats, and maintaining blood sugar levels.
As you can imagine, the liver is busy!
Proper liver functioning is essential to ensure our bodies keep running smoothly. We can support the liver by incorporating food and lifestyle practices that support our natural detoxing process and reduce our toxic burden.
Foods rich in nutrients like antioxidants, fibre, and amino acids support the activity of liver enzymes to neutralize toxins, reduce inflammation, and support immune functioning. You can read more about foods to support your liver here.
This quick and easy recipe brings together some liver-friendly foods you can enjoy for lunch or dinner! This recipe was inspired by Hetty McKinnons’s recipe for Green Bean Goma-ae and Chilled Soba from her book, To Asia, With Love. It’s a great resource for simple and delicious vegetarian recipes.
Sesame Ginger Soba Noodles
Wholegrain buckwheat noodles, crunchy broccoli, edamame beans, and a creamy sesame ginger sauce come together in under 30-minutes. This recipe is vegetarian, and gluten- and dairy-free. Enjoy it warm when your craving creamy comfort food or cold for a refreshing meal on those hot summer evenings.
Ingredients
This recipe uses ingredients easily found at your local grocer, but feel free to make swaps with whatever you’ve got in the fridge.
Soba noodles. Some soba noodles contain wheat flour, so be sure to check the ingredients if you’re gluten-sensitive.
Broccoli. Swap with another cruciferous veg!
Edamame beans
Soy sauce. Try tamari if you’re gluten-free.
Tahini
Sesame oil
Ginger, grated.
Garlic, grated.
Chili paste. Sriracha or dried chili flakes also work great.
Brown sugar. Swap with maple syrup!
Rice vinegar
Green onions, diced.
Sesame seeds
how To MAKE sesame ginger soba noodles
This recipe comes together in one pot for easy cleanup.
Step 1: Start by boiling water in a large pot. Add your soba noodles, cooking for approximately 4 minutes. Add your broccoli and edamame beans, cooking for an additional 2 minutes. Reserve 2 tbsp of the cooking water for your sauce.
Step 2: Strain the soba noodles and vegetables in a colander. You can run everything under cold water if you’re planning to serve the dish cold. Let everything sit in the colander to drain while you prepare your sauce.
Step 3: Prepare your sauce by combining soy sauce, tahini, sesame oil, grated ginger and garlic, chili paste, brown sugar, and rice vinegar. Add 1 Tbsp of the reserved cooking water (or hot water) and whisk together. If the sauce is too thick, add more warm water until the desired consistency is reached.
Step 4: In your serving bowl, toss the noodles and vegetables together with the sauce. Garnish with green onions, sesame seeds, and additional chili paste if you like it spicy.
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Sesame Ginger Soba Noodles
Ingredients
- 200 g soba noodles
- 1 head broccoli, chopped into florets
- 1 cup frozen edamame beans
- 2 Tbsp (30 mL) soy sauce or tamari
- 2 Tbsp (30 mL) tahini
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) ground chili paste (or sriracha)
- 2 tsp (10 mL) brown sugar or maple syrup
- 2 tsp (10 mL) rice vinegar
- 1 clove garlic, grated
- 1-inch piece ginger, grated (or 1 and 1/4 tsp ginger powder)
- Approximately 1 Tbsp (15 mL) warm water
- Chopped green onion (to garnish)
- Sesame seeds (to garnish)
Instructions
- In a large pot of boiling water, cook soba noodles for 6 minutes.
- After 4 minutes, add broccoli and frozen edamame and cook for an additional 2 minutes.
- Strain noodles and vegetables then rinse under cold water. Let the noodles and vegetables sit in the strainer to drain while you prepare the sauce.
- To a small bowl, add soy sauce, tahini, sesame oil, chili paste, brown sugar, rice vinegar, grated garlic, and ginger. Whisk together with 1 Tbsp of warm water. Add more water if the sauce is too thick.
- Toss noodles in sauce. Garnish with chopped green onion, sesame seeds, and more chili paste, if you like it spicy!
Notes:
Substitutions
- Broccoli: green beans, spinach, asparagus, bok choy, Brussel sprouts
- Soba noodles: udon, rice, or ramen noodles
- Tahini: sesame paste, cashew butter, almond butter
- Toss vegetables in olive oil and roast at 425°F for 20 minutes until edges are brown for more depth of flavour.