Buckwheat Noodles, Broccoli and Sprouts with Tahini Lime Dressing

Who doesn’t love a noodle slurp? These noodles are smothered in a zingy, unctuous dressing that leaves the perfect splatter on your chin. Laden with winter green vegetables, it’s verdant and fresh for the cooler months. It’s easy to make and even easier to eat. 

Serves 4 

Prep Time: 15 minutes 

Cook Time: 10 minutes 

Ingredients 

For the tahini lime dressing 

• 2 tbsp tahini 
• 2 tbsp coconut yoghurt 
• 1 clove garlic, minced 
• 1 lime, juiced 
• Small pinch salt 
• ½ green chili, minced 

For the noodles 

• 180 g soba noodles 
• 1 tbsp sesame seeds 
• 1 tbsp sesame oil 
• 1 head broccoli, shredded with a sharp knife 
• 200 g Brussels sprouts, sliced thinly 
• 150 g edamame beans 
• Lime wedges and soft herbs to serve 

Method 

1. Mix all the ingredients for the dressing together and set it aside to allow the flavours to develop. 
2. Cook the soba noodles according to the pack instructions and drain. Set them aside. 
3. Heat a large skillet over a medium heat and add the sesame seeds. Cook them until they’re golden and smelling toasted, then set them aside. Add the sesame oil to the pan. 
4. Add the broccoli and shredded sprouts to the pan and sauté for 1 minute, just to soften and heat through. Add the edamame and cook for 1 minute more. 
5. In a large bowl, combine the noodles, dressing and vegetables. Divide between four bowls and top with the sesame seeds and soft herbs.  
6. Garnish with lime wedges for squeezing and serve. 

Nutrition per portion 

Recipe and photography created for The Vegan Society by @GourmetGlow