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Soba Noodles with Broccoli Sauce (gluten-free)

by Judith Finlayson

Soba Noodles with Broccoli Sauce (gluten-free)

This flavorful combination makes a great light weekday dinner, says author of The Complete Gluten-Free Whole Grains Cookbook, Judith Finlayson. You can also serve smaller portions as a side dish. It is particularly enjoyable alongside miso-glazed tofu or fish.


 VEGAN Friendly

 

Tips

Most soba noodles contain some wheat flour. Those made only with buckwheat are available in Japanese markets or some natural foods stores.

If you are a heat seeker, increase the quantity of chili sauce to suit your taste.

I make this using sambal oelek, which is widely available, but other hot Asian chili sauces, such as chili-garlic and Sriracha, will also work.

 

8 oz      dried 100% buckwheat soba noodles       250 g

      (see Tips)

1 tsp      sesame oil      5 mL

BROCCOLI SAUCE

3 tbsp      gluten-free reduced-sodium soy sauce      45 mL

1 tbsp      sake or vodka      15 mL

1 tbsp      cornstarch      15 mL

1⁄2 tsp      granulated sugar      2 mL

1⁄2 tsp      hot Asian chili sauce (see Tips)      2 mL

      Freshly ground black pepper

1 tbsp      vegetable oil      15 mL

2      cloves garlic, minced      2

1 tbsp      minced gingerroot      15 mL

4 cups      broccoli florets      1 L

2 tbsp      reduced-sodium vegetable or chicken       30 mL

      stock or water

2      green onions, white part with a bit of green, thinly sliced       2

      Sesame oil

 

1.      In a large pot of boiling salted water, cook noodles until tender to the bite, about 7 minutes. Drain, rinse well in cold running water and drain again. Toss with sesame oil. Transfer to a serving bowl or deep platter and set aside.

2.      Broccoli Sauce: In a small bowl, combine soy sauce, sake, cornstarch, sugar, chili sauce and pepper to taste. Mix well and set aside.

3.      In a skillet or wok, heat oil over medium heat for 30 seconds. Add garlic and ginger and cook, stirring, for 1 minute. Add broccoli and toss to coat. Sprinkle with stock. Reduce heat to low. Cover and cook until broccoli is tender, about 5 minutes. Add soy sauce mixture and cook, stirring, until thickened, about 30 seconds.

4.      Arrange broccoli mixture over noodles, sprinkle with green onions and drizzle with sesame oil. Serve immediately or let cool to room temperature.

 

Makes 4 servings