Sesame Noodles with Broccoli and Cashews… soba noodles, broccoli, and cashews in a spicy tahini sauce… great cold or room temp and perfect for summer dining!
This recipe is a variation from Jeanne Lemlin’s Vegetarian Pleasures: A Menu Cookbook. I adjusted to my tastes and what I had on hand, I cut out a lot of the oil from the original recipe.
I’ve been enjoying going down memory lane with this cookbook. It was the very first vegetarian cookbook I ever owned, and you can definitely tell as it is in “well loved” condition. Sadly, it is out of print, but the cookbook called Simply Satisfying is an updated version without the menu format.
Sesame Noodles with Broccoli and Cashews
1 bunch broccoli, florets only, cut into small pieces, steamed until tender-crisp
12 oz soba noodles, cooked according to package instructions and drained
1 TBS Oriental sesame oil
3/4 cup raw cashews, toasted in oven until golden
1/3 cup tahini
1 1/2 TBS tamari
2 TBS chili-garlic sauce
water to thin
In a small bowl whisk the tahini, tamari, and chili-garlic sauce together until smooth. Add water to thin to desired consistency.
In a large bowl, add soba noodles and toss with the sesame oil. Add broccoli, and cashews. Pour tahini sauce over the noodles and toss to combine.
Serve cold or at room temperature.
I’m linking up with Food, Pleasure and Health, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!