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Cashew Broccoli Soba Noodles

Cashew Broccoli Soba Noodles
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Quick and easy vegan cashew broccoli soba noodles, perfect for a healthy and satisfying meal.

Ingredients

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  • 8 oz soba noodles
  • 1 tbsp sesame oil
  • 1 head broccoli, chopped
  • 1/2 cup cashews, raw
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp water

Instructions

  1. Cook soba noodles according to package directions. Drain and set aside.
  2. While noodles cook, heat sesame oil in a large skillet or wok over medium-high heat. Add broccoli and cashews. Stir-fry for 5-7 minutes, until broccoli is tender-crisp.
  3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, ginger, garlic, red pepper flakes (if using), and water.
  4. Add cooked soba noodles to the skillet with the broccoli and cashews. Pour the sauce over the noodles and vegetables.
  5. Toss to combine and heat through for 1-2 minutes. Serve immediately.

Notes

  • For extra protein, add cooked edamame or pan-fried tofu.
  • Adjust red pepper flakes to your spice preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/cashew-broccoli-soba-noodles/