Happy Wednesday, folks. As D.C. prepares itself for another blast of snow, I’m here to share the recipe for this easy soba noodle, roasted broccoli, and spicy chickpea bowl. It was a big hit this week when I prepared it for some simple meals at home; I boiled a bunch of soba noodles at once, so that I could enjoy the dish several days in a row.
If you do the same–make about 8 ounces at a time–you can toss them with a little sesame oil and tamari after cooking, and keep them in the fridge. As the week goes by, you can create 3-4 easy lunch bowls by pairing them with whatever you’re craving. In this case (since I’m on a massive toasted chickpea kick), it was spicy toasted chickpeas, creamy avocado, and roasted broccoli.
Other ideas for soba noodle accompaniments:
I could go on and on, but you get the idea. Soba noodles are super versatile, and this bowl can definitely be customized to suit what you have and what you’re craving!
A word about soba noodles: I like the Eden brand 100% buckwheat soba noodles, which are made with buckwheat flour only. If you have celiac disease, however, you may wish to purchase a brand that is clearly labeled as gluten free, such as King Soba organic noodles. There are lots of brands available at both Asian markets and mainstream groceries, so shop around. And then get cooking. This meal is worth it.
Of course, the chickpeas can be prepared in advance, just as the soba noodles can be. Prepping toasted chickpeas and soba noodles is a great thing to do whenever you take care of other weekly batch cooking (grains, beans, salad dressings, etc.).
Hope you enjoy the dish. And if it’s chilly where you are, stay warm.