Healthy and Delicious Soba Noodles with Vegetables, Tofu, and Cashews

 

Ingredients:

200g soba noodles

1/2 head of broccoli, cut into florets

1/2 head of cabbage, thinly sliced

1/2 courgette, thinly sliced

4 spring onions, thinly sliced

1 chili pepper, thinly sliced

1 cup edamame beans

200g firm tofu, cut into cubes

3 tbsp soy sauce

1 tbsp miso paste

1 tsp ground ginger

1 tsp black cumin seeds

1/4 cup cashew nuts, roughly chopped

2 tbsp sesame oil

Instructions:

Cook the soba noodles according to the package instructions, then drain and rinse with cold water. Set aside.

In a large pan, heat the sesame oil over medium heat. Add the broccoli, cabbage, courgette, spring onions, and chili pepper. Stir-fry for about 5 minutes, or until the vegetables are slightly tender.

Add the edamame beans and tofu to the pan. Stir-fry for another 2-3 minutes.

In a small bowl, mix together the soy sauce, miso paste, ground ginger, and black cumin seeds. Pour the sauce over the vegetables and tofu, and stir to combine.

Add the cooked soba noodles to the pan and toss everything together until well combined and heated through.

Serve the soba noodles and vegetables in bowls, and sprinkle with the chopped cashew nuts.

Enjoy your delicious and healthy soba noodles with broccoli, cabbage, courgette, spring onions, chili pepper, edamame, tofu, soy sauce, miso paste, ground ginger, black cumin seeds, and cashew nuts!