Lots of lime makes the sauce pretty tangy and fresh tasting. Stir-fried cucumbers are silky smooth but still crunchy. This dish can be served either hot or at room temperature.
Author:Mary Leir
Prep Time:10
Cook Time:20
Total Time:30 minutes
Yield:4 Servings 1x
Ingredients
Scale
9.5 ounces soba noodles
2 tablespoons toasted sesame oil
1 medium head broccoli, florets chopped, stems peeled and chopped (keep separate)
16 cremini mushrooms
1 medium onion, sliced into half rounds
1 medium cucumber, cut into large matchsticks
1/2 cup unsalted roasted cashews
sesame seeds for garnish
toasted sesame oil, for drizzling
Sriracha, for serving
Sauce:
2 tablespoons soy sauce
3 tablespoons veggie broth or water
3 cloves garlic, minced
4 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
1 tablespoon capers, drained and minced
1 teaspoon honey
1 teaspoon vegemite or marmite
1 teaspoon Better than Bouillon No Beef Base
1 tablespoon corn or potato starch
Instructions
Cook the soba noodles according to the package instructions. Set aside.
In a small bowl, whisk together soy sauce, broth, garlic, lime juice, sesame oil, capers, honey, vegemite, and bouillon, then whisk in cornstarch and set aside.
In a large skillet over medium heat, add 2 tablespoons toasted sesame oil. Add chopped broccoli stems and cook 3 to 4 minutes. Add broccoli florets and 1/2 of the prepared sauce. Cover and steam broccoli in sauce for 3 to 4 minutes. Uncover, add mushrooms, onions and remaining sauce. Cook until broccoli is crisp tender and sauce has thickened, about 6 more minutes. Add cucumbers for the last 2 minutes of cooking time.
Reduce heat to low and add cooked noodles. Toss until fully coated and warmed through. Serve with cashews, sesame seeds, a drizzle of toasted sesame oil, and Sriracha.