Sesame Soba Noodles

Use the whole broccoli stalk for added textures and shapes!
  • Level

  • Servings

    4 servings



  • 1/2 head broccoli, florets and stems cut into bite-sized pieces (about 1 cup)
  • 4 scallions, trimmed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon Yondu
  • 4 oz. uncooked soba noodles
  • Dressing:

  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 4 teaspoons Yondu
  • 1 teaspoon grated ginger


    1. Cook soba noodles according to package instructions. Drain and reserve.
    2. Preheat oven to 400. On a baking sheet, combine broccoli, scallions, oil and Yondu. Spread evenly. Bake until brown but still crunchy, about 10 minutes. Remove and cool.
    3. To prepare dressing, in a small bowl, stir together rice vinegar, sesame oil, Yondu, ginger and sugar.
    4. In a large bowl, combine noodles, roasted broccoli and scallions and dressing; toss until noodles are coated. Garnish as desired.

    Garnish with red chili, sesame seeds or egg.
    Eat warm or chilled.