Spicy Roasted Broccoli Kimchi Noodles
Author -Yields: 4 servings
Ingredients
- 1 medium head broccoli, thick bottom stem trimmed (about 1lb/455g)
- 2 tablespoons avocado oil
- 1 teaspoon crushed red pepper flakes
- 1 pinch kosher salt
- 8 ounces soba noodles (225g; use 100% buckwheat soba noodles for a gluten-free option)
- 1 1/2 cups very thinly sliced or shredded red cabbage (75g)
- 1 cup kimchi of choice, roughly chopped (120g; check labels to ensure that your brand is vegan, and choose mild or spicy based on your preference)
- 1 tablespoon roasted sesame oil
- 1 tablespoon tamari
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon toasted sesame seeds or black sesame seeds (optional, for serving)
Instructions
Prepare the broccoli
- Preheat your oven to 400F and line a baking sheet with parchment.
- Break the head of broccoli down into bite-sized florets and pieces.
- Transfer the florets and pieces to the baking sheet. Drizzle the avocado oil over the broccoli and use your hands to mix it all up, coating the broccoli well with the oil. Sprinkle the broccoli with the red pepper flakes and a pinch of the kosher salt.
- Roast the broccoli for 25-30 minutes, or until it's browning and crispy.
Boil the soba noodles
- 10 minutes (or so) before the broccoli is ready, bring a pot of water to boil. Cook the soba noodles according to package instructions, then drain.
Toss together the broccoli kimchi noodles
- Transfer the roasted broccoli, noodles, purple cabbage, and kimchi to a large mixing bowl.
- Whisk together the sesame oil, tamari, and rice vinegar together. Add the mixture to the noodles. Toss everything together till it's all mixed well. Taste and adjust tamari and vinegar as needed.
- Top the noodles with sesame seeds, if using, and serve.
Notes
Leftovers will keep for two days in an airtight container in the fridge.