Soba Noodles With Broccoli & Thai Ginger Sauce


By Chef Amanda DeLaura

I experienced one of my favorite culinary encounters when I was twelve years old. My Dad took me and my five siblings to New York City and we dined in the heart of China Town. To this day, its neither the Peking duck that I still crave, nor the stir-fried eggplant, but rather the cold cucumber noodles. This recipe is my attempt at replicating one of my favorite meals. I’ve added broccoli because it is a good source of vitamins and sulforaphane. By cooking it first, it is more readily digestible. And I’ve substituted peanuts with cashews because they are far less inflammatory. Bon appétit!

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Serves 2 large portions or 4 small portions


To assemble —

8 oz soba noodles, I use this organic option
3 scallions, thinly sliced on the diagonal
1 head broccoli, rinsed and cut into florets
2 mini cucumbers, sliced thin with a mandolin
1 Tbsp black sesame seeds, toasted
1 Tbsp white sesame seeds, toasted
1 Tbsp red onion, diced
1 handful cilantro, rinsed & minced 

Sauce —

3 tbsp olive oil
2 cloves garlic
1 1/2 tbsp coconut aminos
1 tbsp cashews, roasted
1 tbsp water
1 tbsp white vinegar
1 tsp honey
1 1/2 tsp sesame oil
1 tbsp lemongrass, optional
1 tsp ginger, minced
1/4 of an organic lime, juiced
1 pinch salt


  1. To assemble dressing, combine all ingredients in a Vitamix or blender and blend till smooth! Set aside till needed. (I often double or even triple the recipe and keep some around for whenever I get the craving for a good Thai chopped salad or etc.)
  2. Cook soba noodles according to package directions. Be sure to boil plenty of water so that the noodles have space to move and not clump together (creating gummy noodles). Once the noodles have one minute left on their timer, add the broccoli florets and continue cooking for the last 30-60 seconds of cooking time, depending on the size of florets. Once finished, soak the broccoli and noodles immediately into a bowl of very cold water (to prevent the noodles and broccoli from continuing to cook as they cool).
  3. To assemble the salad, combine all of the following ingredients together and toss in a large bowl. Season with salt and serve immediately or let cool in the fridge. Garnish with additional lime or cilantro, as desired.

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