This is an energy-packed lunch that tastes yummy, looks pretty and is definitely picture worthy…go you! Bonus with kids is that noodles are fun so they can double as an activity, although my little man just slings them. Bonus for parents, you pop this in a bowl and it’ll give you the energy you need to do what you do well!
Servings 8
Ingredients
2tbspsesame oil
1bunchbroccoli rabechopped into 1” pieces and rinsed
1cupshelled frozen edamame
1/2pintgrape tomatoesquartered lengthwise
1cupsliced scallionsslice on the diagonal to make it prettier
4packssoba noodles
sesame seeds for garnish
salt and pepper
For Sauce:
1/3cuptahiniwell mixed
1/3cupwater
2tbspsambaluse one for less spicy
3tbsplow-sodium soy sauce
1tbspfresh lemon juice
1garlic cloveminced
Instructions
In a large sauté pan, add in sesame oil and cook broccoli rabe stems and florets on high.
Cook the stems and florets first, working your way from the base to the leaves, which take less time.
Once the stems have softened (about 4 minutes) add in the tender leaves and cook for another minute, stirring constantly to make sure the leaves reach the bottom of the pan.
Season with salt and pepper and remove to a large bowl.
In the same sauté pan, cook frozen edamame with 1 tablespoon of water until warmed and water evaporates (1-2 minutes).
Remove edamame to the bowl with broccoli rabe.
Add grape tomatoes and scallions to the bowl as well.
Cook soba noodles according to package directions (basically boil 4-5 mi).
Meanwhile in a small bowl, whisk sauce ingredients together.
Drain cooked soba noodles, and rinse with cold water to prevent noodles from sticking.
Drain again then and toss in your large sauté pan with tahini sauce.
Add your dressed soba noodles to the bowl with your broccoli rabe and other ingredients.
Toss until well mixed and serve just warm, garnished with sesame seeds.
Notes
Note: going gluten free? Sub rice noodles for the soba noodles and coconut aminos for the soy sauce!