Cold soba noodles with a dipping sauce are typically served as a light meal in Japan. Cat Cora serves the cold noodles with a yuzu vinaigrette and warm garlicky broccoli.
15m
PREP TIME
10m
COOK TIME
291
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- Yuzu Vinaigrette
-
3
heaping tablespoons or tea bags of
buckwheat tea
![substitution]( "substitution")
Substitutions available
/ green or black tea bags
- 1/3 cup boiling water
- 1/4 cup olive oil
-
1/4
cup
yuzu vinegar
![substitution]( "substitution")
Substitutions available
/ rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 teaspoon lemon juice
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/4 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- Broccoli
- 1 package (8 ounces) soba (buckwheat) noodles
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon McCormick Gourmet™ Organic Sesame Seed, Toasted
INSTRUCTIONS
- 1 For the Vinaigrette, let tea steep in boiling water 5 minutes. Strain tea into medium bowl. Add oil, vinegar, soy sauce, honey, lemon juice, ginger and cayenne pepper; stir with wire whisk until well blended
- 2 Cook noodles as directed on package. Rinse under cold water. Drain well. Toss noodles with vinaigrette in large bowl. Let stand 5 to 10 minutes
- 3 Meanwhile, heat oil in medium skillet on medium heat. Add broccoli; cook and stir 2 minutes. Add garlic; cook and stir 1 minute longer or until broccoli is tender-crisp
- 4 To serve, mound noodles in center of serving dish. Spoon broccoli over noodles. Drizzle with any leftover vinaigrette. Sprinkle with sesame seed. Serve immediately
