"soba noodles cool and tossed in toasted sesame oil, rice wine vinegar, salt & pepper.
topped w/ blanched & shocked broccoli florets, roasted kabocha squash"
Soba Noodles With Kabocha And Broccoli
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Recipe Intro From wholeheartedlyhannah
Ingredients soba noodles sesame oil rice wine vinegar salt pepper broccoli florets roasted kabocha squash parsley red chili flakes Method Slice kabocha squash in half, take out seeds and cut into even pieces. Toss w/ EVOO and salt. Roast for 40 min at 375F. Toss chilled soba noodles in toasted sesame oil, rice wine vinegar, salt & pepper. Top with blanched and shocked broccoli florets (toss florets in boiling water for ~1 min then immediately using a spider spoon place them into ice cold water until fully cooled). Top with roasted kabocha squash, parsley, and red chili flakes (or spice of your choosing). Kabocha squash has incredible flavor, blending both sweet and savory. This simple soba dish takes advantage of this and allows these flavors to shine through!
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Serves or Makes: 4
Recipe Card
ingredients
- 1 package soba
- 2 teaspoons sesame oil
- 2 teaspoons rice vinegar
- 1 small broccoli
- 1/4 pound kabocha, Roasted
- Salt and pepper to taste
- Parsley, optional, to garnish
- Red chili flakes, optional, to garnish
Method
Step 1
Pre-heat oven to 375 degree F.
Step 2
Slice kabocha squash in half, take out seeds and cut into even pieces. Toss w/ and salt. Roast for 40 min at 375F.
Step 3
Toss chilled soba noodles in toasted sesame oil, rice wine vinegar, salt & pepper. Top with blanched and shocked broccoli florets (toss florets in boiling water for ~1 min then immediately using a spider spoon place them into ice cold water until fully cooled).
Step 4
Top with roasted kabocha squash, parsley, and red chili flakes (or spice of your choosing).