Print Recipe
5 from 2 votes

Roasted Broccoli & Kimchi Spicy Soba Noodle Toss

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: main dish, Salad
Cuisine: gluten free option, soy free option, tree nut free, vegan
Servings: 4 servings
Author: Gena Hamshaw

Ingredients

  • 1 medium head broccoli about 1 lb, thick stems removed and cut into florets and pieces
  • 1 tablespoon neutral vegetable oil such as grapeseed or refined avocado
  • 8 ounces soba noodles 100% buckwheat for a GF option
  • 1 1/2 cups shredded purple cabbage
  • 1 cup kimchi of choice check the label to be sure it's vegan, chopped (if there's brine left on your chopping board after chopping, you can tip the board and pour it into the noodle toss for extra flavor!)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons tamari soy sauce, or coconut aminos
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons sesame seeds black or white

Instructions

  • Preheat your oven to 400F and line a baking sheet with parchment. Toss the broccoli with the oil, then transfer the florets to the baking sheet. Roast for 22-25 minutes, or until the broccoli is browning and crispy.
  • Bring a pot of water to boil and add the soba. Cook according to package instructions, then drain.
  • Transfer the broccoli, noodles, purple cabbage, and kimchi to a large mixing bowl. Whisk together the sesame oil, tamari, and rice vinegar together, then add them to the noodles. Toss everything together till it's all mixed well. Adjust the vinegar and tamari as needed, then fold in the sesame seeds. Serve.

Notes

Leftovers will keep for two days in an airtight container in the fridge.