What if I told you that you could eat a big bowl of spaghetti that was heart healthy, packed with protein and contained antioxidant enzymes? Soba noodles are exactly that. They are super easy to prepare and kid friendly too!

I toasted and kept a container of sesame seeds in my pantry so these were already on hand. I got a container of shelled edamame, but you can also get it frozen. The only parts I had to prep were the super easy dressing, the noodles and broccoli. I have also prepared the same recipe using fava beans and shaved raw carrots (can be done using a peeler!).

Ingredients:

1 pack soba noodles
1 head broccoli
1/4 cut olive oil
Shelled edamame (can be fresh or frozen and defrosted)
1/2 cup sesame seeds
1 green onion
3/4 cup tamari or coconut aminos
1/4 cup rice vinegar
1/2 tbsp sesame oil
Salt/pepper
2-3 garlic cloves
1 lime

Method:

Toast your sesame seeds (I toast a bunch and store in the pantry) in oven at 350 degrees about 8-10 minutes, until they begin to brown
Prepare the soba noodles by adding them to boiling water for about 8 minutes, or until al dente. Drain and rinse in cold water.
Chop up the broccoli. Turn up the oven to 425 degrees and roast it with olive oil, a little sesame oil, salt and pepper on a parchment lined baking sheet. After ten minutes toss them around and roast for 5 more minutes.
Chop up the green part of the onion into thin rings
Whisk together tamari, vinegar, sesame oil, minced garlic cloves, juice of a lime and salt/pepper to taste
Combine and dress the edamame, broccoli, noodles, onion and sesame seeds. If desired, serve over greens.

Ready to eat like this, or served over greens for more of a salad bowl.