Name: Soba Noodles with Cruciferous Greens.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 8 oz Soba Noodles (brown rice noodles or chickpea noodles); 3 cups broccoli florets; 2 bok choy (or baby bok choy); 2 tablespoons avocado oil (+ avocado oil spray); ½ cup coconut aminos; 3 cloves garlic (finely minced); 2-3 teaspoons fresh ginger root (finely grated on a microplane); ¼ cup vegetable broth; 2 tablespoons sesame seeds (for topping); salt and pepper ( to taste)

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Soba Noodles with Cruciferous Greens is packed full of nutrition and is tasty like a delicious takeout meal. Soba Noodles are gluten free while being high in fiber and protein.

soba-noodles-with-broccoli-and-bok-choy in a white staub skillet

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They also contain zinc, magnesium, potassium, phosphorus and iron.

The cruciferous vegetables Bok choy and Broccoli are both part of the brassica genus.

Cruciferous veggies are rich in folate, and vitamins such as C,E, and K.

Let’s not forget that they are good way to get fiber in your diet.

The fresh Ginger Root offers an array of nutrients and has antioxidants and anti inflammatory properties.

The Coconut Aminos make the dish flavorful and are a healthier alternative to soy sauce.

Surprise your family and friends with Soba Noodles and Cruciferous Greens. Eating at home can be better than eating out!

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soba-noodles-with-cruciferous-vegetables on white plate next to an enamel fork on marble counter

Here’s How To Make Soba Noodles with Cruciferous Greens

The Details

Step 1: Preheat the oven to 375℉ and line a baking sheet with unbleached parchment paper.

Spread the broccoli and bok choy on the baking sheet and spray or drizzle with avocado oil and sprinkle with salt and pepper.

Roast for 15 minutes until just starting to brown and the veggies are tender.

Step 2: Cook the soba noodles according to the package instructions. Then drain them and rinse them well with cold water.

Step 3: In a large skillet over medium heat, add the avocado oil, garlic, and ginger.

Sauté for 1 minute until fragrant.

Then add the coconut aminos and vegetable broth. Simmer over medium low for 5 more minutes.

Note: For a spicy kick try adding Sriracha sauce, gochujang, or chili flakes.

Step 4: Transfer the noodles, roasted broccoli, and bok choy to the skillet and toss together, coating everything in the sauce. Top with a sprinkle of sesame seeds and serve hot!

I’d love to hear from you! If you make this dish, tag me on Instagram or YouTube @healthyelizabeth so I can share it with others. It’s really exciting to see when you make my recipes!

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5 from 1 vote

Soba Noodles with Cruciferous Greens.

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Prep Time:5

Cook Time:15

Total Time:20

Ingredients

2 8 oz Soba Noodles brown rice noodles or chickpea noodles
3 cups broccoli florets
2 bok choy or baby bok choy
2 tablespoons avocado oil + avocado oil spray
½ cup coconut aminos
3 cloves garlic finely minced
2-3 teaspoons fresh ginger root finely grated on a microplane
¼ cup vegetable broth
2 tablespoons sesame seeds for topping
salt and pepper to taste

Instructions

Preheat the oven to 375℉ and line a baking sheet with unbleached parchment paper. Spread the broccoli and bok choy on the baking sheet and spray or drizzle with avocado oil and sprinkle with salt and pepper.
Roast for 15 minutes until just starting to brown and the veggies are tender.
Cook the soba noodles according to the package instructions. Then drain them and rinse them well with cold water.
In a large skillet over medium heat, add the avocado oil, garlic, and ginger. Sauté for 1 minute until fragrant.
Then add the coconut aminos and vegetable broth. Simmer over medium low for 5 more minutes.
Transfer the noodles, roasted broccoli, and bok choy to the skillet and toss together, coating everything in the sauce.
Top with a sprinkle of sesame seeds and serve hot!

Course: Main Course

Servings: 4

Author: Healthy Elizabeth