This recipe is shared with permission from Belgian culinary author Pascale Naessens. Find it in her book,Pure & Simple: A Natural Food Way of Life(Harry N. Abrams, 2017). See her websitefor more info.
Images © Pascale Naessens
INGREDIENTS
1 red onion
1 carrot
zucchini
head of broccoli
8 ounces uncooked soba noodles
SAUCE
4 tablespoons of toasted sesame oil
1 teaspoon lemon juice (or to taste)
1 tablespoon of sesame seeds
STEPS
1. Roughly chop the onion. Remove seeds from zucchini and cut into strips approximately 1 inch long. Cutbroccoli into florets. Chop the carrot into largechunks.
2. Boil a pot of water. Cook the carrot for a few minutes, then add the rest of the vegetables. Cook for another 2 to 3minutes until done al dente. Drain.
3. In another pot, boil soba noodles for 5minutes. Drain.
4. Whisk toasted sesame oil, lemon juice and sesame seeds together to make a sauce.
5. Stir vegetables into noodles.
6. Serve the sauce on the side, so that it can be poured over the noodles totaste.
Yield: 2 servings
Per serving:
Cal 730, Fat 34 g (Sat 4.5 g, P:S2.7), Carb 92 g, Totalsugars 12 g (Added 0 g), Fiber 4 g, Protein 20 g, Sodium 290 mg, Potassium 732 mg, Calcium 108 mg, Vitamin D 0 mcg, Iron 7 mg.
Recipe abbreviations:Cal = calories, Sat = saturated fat, P:S = polyunsatured fat to saturated fat ratio, carb = carbohydrate, g = grams, mg = milligrams, mcg = micrograms, Tbsp = tablespoons, tsp = teaspoons