Quick Soba Noodles with a Ginger and Sesame Dressing
A quick and easy recipe for packing lunches on busy school nights. These soba noodles are super healthy, take only 10 minutes to make and are universally loved! Also gluten-free, nut-free and vegan.
Boil the soba noodles in water for 5-6 minutes, adding the broccoli florets for the final 3 minutes. Then drain and rinse under the tap in a colander. Plunge into a bowl of iced water and leave for a few minutes to stop the cooking.
250 g soba noodles, 1 head of broccoli (about 190g)
Meanwhile, whisk the dressing ingredients together in a little jug.
Drain the soba noodles and broccoli and mix together with the dressing and the spring onions (saving a few for garnishing) in a large bowl.
2-4 spring onions
Portion out the soba noodles into bowls (or lunch boxes) then top with the tofu cubes, a few more sliced spring onions, the seaweed sprinkles (furikake seasoning) and sesame seeds.
75 g silken tofu, 4 tablespoon sesame seeds, 2 tablespoon seaweed sprinkles or furikake seasoning
Notes
Check the soba noodles packet carefully as many also have wheat flour in them. For gluten-free versions you need 100% buckwheat soba noodles.
The brand of soba noodles you choose makes a big difference! I have found the King Soba noodles to be the best for holding their shape and being slightly elastic once cooked, rather than just breaking up into little pieces on stirring.