This flavorful combination makes a great light weekday dinner. You can also serve smaller portions as a side dish. It is particularly enjoyable alongside miso glazed tofu or fish.
Yield: Makes 4 servings
8 oz dried soba noodles
1 tsp sesame oil
For the broccoli sauce:
3 tbsp reduced-sodium soy sauce
1 tbsp sake or vodka
1 tbsp cornstarch
½ tsp granulated sugar
½ tsp Asian chili sauce (see Notes)
Freshly ground black pepper
1 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp minced ginger
4 cups broccoli florets
2 tbsp reduced-sodium vegetable or chicken stock or water
2 green onions, white part with a bit of green, thinly sliced
In a large pot of boiling salted water, cook noodles until tender to the bite, about 7 minutes. Drain, rinse well in cold running water and drain again. Toss with sesame oil. Transfer to a serving bowl or deep platter and set aside.
Broccoli Sauce: In a small bowl, combine soy sauce, sake, cornstarch, sugar, chili sauce and pepper to taste. Mix well and set aside.
In a skillet or wok, heat oil over medium heat for 30 seconds. Add garlic and ginger and cook, stirring, for 1 minute. Add broccoli and toss to coat. Sprinkle with stock. Reduce heat to low. Cover and cook until broccoli is tender, about 5 minutes. Add soy sauce mixture and cook, stirring, until thickened, about 30 seconds.
Arrange broccoli mixture over noodles, sprinkle with green onions and drizzle with sesame oil. Serve immediately or let cool to room temperature.
If you are a heat seeker, increase the quantity of chili sauce to suit your taste.
I make this using sambal oelek, which is widely available, but other Asian chili sauces, such as chili-garlic and Sriracha, will also work.