- 1 bunch broccoli, chopped into florets
- 2 tablespoons sesame oil
- Salt and pepper to taste
- ¾ cup tahini (gluten-free if necessary)
- 3 tablespoons tamari (gluten-free if necessary)
- 2 tablespoons brown rice vinegar
- 1 to 2 tablespoons sriracha (or other hot sauce)
- 1 tablespoon maple syrup
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- One 12-ounce package buckwheat soba noodles (or vegan angel hair pasta or spaghetti; gluten-free if necessary)
- 1½ cups frozen shelled edamame
- 2 large carrots, peeled and julienned
- Sesame seeds
- Chopped green onions (green and white parts)
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread out the broccoli on the sheet and drizzle with the sesame oil, then add salt and pepper. Toss to fully coat. Bake for 15 to 20 minutes, until tender with slightly crispy edges, tossing once halfway through. Remove from the oven and set aside.
- While the broccoli is roasting, fill a large pot with water and bring to a boil.
- While you’re waiting for the water to boil, you can make the sauce: Combine the tahini, tamari, vinegar, sriracha, maple syrup, ginger, and garlic powder in a medium bowl and stir until combined and smooth. Set aside.
- Once the water is boiling, add the noodles and cook according to the package instructions until al dente. About 1 minute after you add the noodles to the water, add the edamame. Once the noodles are done, drain and rinse the noodles and edamame with cold water, then drain again. Transfer to a large serving bowl. Stir in the sauce. Add the carrots and roasted broccoli and stir to combine. Serve topped with sesame seeds and green onions.
Leftovers will keep in an airtight container in the fridge for 1 to 2 days.