1medium head broccoliabout 1 lb, thick stems removed and cut into florets and pieces
1tablespoonneutral vegetable oilsuch as grapeseed or refined avocado
8ouncessoba noodles100% buckwheat for a GF option
1 1/2cupsshredded purple cabbage
1cupkimchi of choicecheck 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!)
1tablespoontoasted sesame oil
2teaspoonstamarisoy sauce, or coconut aminos
1 1/2tablespoonsrice vinegar
2tablespoonssesame seedsblack or white
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.
Leftovers will keep for two days in an airtight container in the fridge.