Soba Noodles with Cruciferous Greens.
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!