Noodles with broccoli and cabbage

I love pasta.

In any form.

And I mean any form.

Think beyond Italian here.

A nice big bowl of noodles with vegetables in a rich peanut buttery and sesame and sauce?

I’m all in.

I recently discovered soba noodles. Let me tell you, they are your best friend if you need to get dinner on the table fast. They cook in like two minutes and they are great hot right away or cold as leftovers the next day. Soba noodles are super thin buckwheat noodles that provide vitamin b, manganese and can help lower cholesterol.


Healthy little noodle!

I pile mine high with vegetables and whip up a quick little sesame sauce to toss everything with.

For the sauce you will need creamy peanut butter, tahini, rice wine vinegar and soy sauce


Mix together 1 teaspoon of each ingredient in a large bowl. Start with a teaspoon and then taste. You may want more sesame than peanut, or more vinegar than the salt from the soysauce, so adjust accordingly.


Bring a pot of water to a boil and toss in some broccoli. You can use whatever vegetables you wish really, but I’m partial to broccoli and cabbage.

cook the broccoli for a minute or so. You want it to be crispy still.


Use a scoop to remove the broccoli and leave the water behind. Toss the broccoli into the bowl with your sauce. It’s okay if some water goes in too. It will thin out the sauce and help you coat the broccoli.


We’re going to cook the noodles in it. 1. we only dirty one pot that way and 2 the noodles pick up a hint of the broccoli flavor from the water.

When the noodles are cooked, toss those in with the broccoli.


Then add a few handfuls of shredded cabbage. I use coleslaw mix because it’s cheap, it’s easy and you get cabbage and carrots!


Give the bowl a big stir, coating everything with the sesame sauce.


Serve up in bowls topped with a sprinkle of sesame seeds.



Why bother!


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