Miso soba noodles with broccolini, broad beans and sesame tofu
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Vegie-rich and never dull, these noodles are a nutritious way to end the day.
Ingredients
Dry soba noodles (100% buckwheat)
180 g
Broccolini
2 bunch(es), trimmed, cut into long florets
Frozen broad beans
300 g, peeled
Sesame seeds
2 tbs
Firm tofu
300 g, cut into 12 slices
Peanut oil
2 tsp
Miso paste
1 tbs, (brown)
Reduced salt soy sauce
1 tbs
Mirin seasoning
1 tbs
Baby spinach
75 g
Instructions
1
Cook the noodles in a saucepan of boiling salted water following packet instructions or until just tender. Add the broccolini and broad beans for the last 2 minutes of cooking time. Drain. Refresh under cold water and drain.
2
Place the sesame seeds on a plate. Press a piece of the tofu into the seeds to coat on both sides. Repeat with the remaining tofu. Heat the oil in a non-stick frying pan over medium-high heat. Cook the tofu for 1-2 minutes each side or until golden.
3
Meanwhile, whisk the miso paste, soy and mirin in a bowl until combined. Add to the noodles, broccolini, broad beans and baby spinach leaves in a large bowl. Toss to combine. Serve topped with the tofu.
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