Broccoli Rabe Peanut Soba Noodles
This Asian soba noodle bowl features sautéed broccoli rabe tossed with spicy peanut sauce. It’s a simple weeknight meal that’s hearty, quick and full of healthy greens! These noodles make great leftovers, whether served chilled or gently reheated.
Recipe by Kate Taylor
Kate is the author of the vegetarian food blog Cookie and Kate, which was a finalist for Saveur’s “Best Cooking Blog” in 2012. Her partner in crime is Cookie, a cheerful mutt who does his best to clean up after Kate in the kitchen. She is currently at work on her first cookbook, Love Real Food, which will be published by Rodale in 2017.
- 6 Ounces soba noodles (I recommend using Annie Chun’s soba noodles, which have a better texture than other brands.)
- 1 Pound broccoli rabe
- 2 Tablespoons extra-virgin olive oil
- ½ Teaspoon sesame seeds
- Small handful chopped fresh cilantro
- 1 Small lime wedge
- ½ Cup creamy peanut butter
- ¼ Cup reduced sodium tamari or soy sauce
- 3 Tablespoons rice vinegar
- 3 Tablespoons water
- 2 Tablespoons honey or agave nectar
- 1 Teaspoon grated fresh ginger
- 2 Cloves garlic, pressed or minced
- ¼ Teaspoon red pepper flakes, plus more for the broccoli rabe
1. Prepare the broccoli rabe by rinsing it well and patting it dry. Slice off the tough lower ends of the stems and discard. Slice off any remaining stems that are over ¼-inch in diameter and discard those as well, since they will be too fibrous even after cooking.
2. Next, prepare the peanut sauce. In a 2-cup liquid measuring cup, whisk together the ingredients until well blended. Set aside.
3. Bring a large pot of salted water to boil. Meanwhile, warm 2 tablespoons olive oil in a large skillet over medium heat. Add the broccoli rabe and season with a dash of salt and a small pinch of red pepper flakes. Toss to combine and continue cooking, stirring occasionally, until the leaves have wilted and the stems are easily pierced by a fork, about 8 minutes. Remove from heat.
4. Once the water is boiling, add the soba noodles and cook just until al dente, about 5 minutes. Drain the noodles, then return them to the pot, add the broccoli rabe, and toss with peanut sauce until blended.
Special diet notes: This dish is vegan if you use agave nectar instead of honey. To make this dish gluten free, use gluten-free tamari instead of soy sauce and substitute firm gluten-free spaghetti (adjust cooking time accordingly) for the soba noodles.
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