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Spicy Broccoli Soba Sauté 

A favorite noodle in Japan, soba are hearty noodles made from 100 percent buckwheat flour or a combination of buckwheat and wheat flours. Soba have a unique nutty flavor and are brownish-gray and usually flat and thin. Look for soba in large supermarkets, Asian grocieries, and natural food stores.



Serves 4 to 6

¼ cup soy sauce

2 teaspoons sugar

2 teaspoons dark sesame oil

1 tablespoon cornstarch

1 tablespoon fresh lemon juice or rice wine vinegar

½ pound soba noodles

1 tablespoon vegetable oil

3 large garlic cloves, minced or pressed

¼ teaspoon cayenne or to taste

4 to 5 cups bite-sized broccoli florets

¼ cup water

½ cup sake

1 carrot, peeled and grated


In a large covered pot, bring 3 quarts of water to boil. Meanwhile, whisk together the soy sauce, sesame oil, cornstarch, and the lemon juice or vinegar until smooth, and then set aside. When the water boils, add the soba noodles and cook for 8 to 10 minutes, until al dente.


While the noodles cook, warm the oil in a wok or heavy skillet on medium heat. Add the garlic and cayenne and cook, stirring constantly, just until the garlic turns golden, a minute or less. Stir in the broccoli, water, and sake. Cover and cook for 3 to 4 minutes, until the florets are tender but still bright green. Thoroughly stir in the grated carrots and the reserved soy sauce mixture. Cook for a minute or two until the liquid thickens, then reduce the heat to low.


When the noodles are done, drain, rinse them with warm water, and drain again. Add the cooked soba noodles to the vegetables and stir until they are coated with the sauce. Place on a platter and serve immediately.


TOTAL TIME: 25 minutes
PER 7.5-OUNCE SERVING: 187 calories, 8 G protein, 4.3 G fat, 29.6 G carbohydrates, 0.9 G saturated fatty acids, 0 MG cholesterol, 613.1 MG sodium, 2.3 total dietary fiber


Reprinted with permission of Moosewood, Inc. from Moosewood Restaurant New Classics, Clarkson Potter Publishers, New York, NY, 2001.








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