This Tenderstem Broccoli Salad with soba noodles is a perfect lunchbox filler, with a crunchy peanut sauce and crispy broccoli with garlic & ginger.
🍴Why you will love this recipe
A quick and easy noodle salad that is packed with delicious flavours - perfect for a lunchbox or as a light midweek dinner.
Crunchy tenderstem broccoli and nutty soba noodles with a creamy peanut sauce. This lovely salad takes just 15 minutes to make, and is a really filling lunch or substantial supper for two.
If you're taking this to work in a lunchbox, I recommend taking the peanut sauce separately and adding it just before eating so that the salad doesn't become soggy. You can also customise it to your own taste - how about adding a bit of fresh chilli, chopped coriander, crunchy peanuts shiitake mushrooms or vegan 'chicken' pieces for extra protein?
📝 What you need
Tenderstem broccoli is perfect for stir-frying as its slender stems cook through without the need to steam or boil. If you can't get hold of Tenderstem, you can use normal broccoli and slice the thicker stems lengthways into thinner pieces.
Soba noodles have a deliciously nutty texture and flavour. They are made with buckwheat and are naturally gluten-free. Make sure you rinse them thoroughly after draining them, so they don't stick together and to stop them cooking any further.
Peanut butter gives a lovely creaminess and crunch to the salad - I use crunchy peanut butter as I like the peanut chunks, and sometimes add a handful of chopped peanuts too. My Spicy Thai Salad also has a creamy peanut sauce - take a look!
👩🏽🍳 How to make your Tenderstem broccoli salad
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page.👇🏼
Boil the soba noodles then drain and rinse. Fry the broccoli, garlic and ginger.
Use a potato peeler to shave long strips of cucumber into the bowl with the noodles. Slice the spring onions.
Mix the peanut butter, soy sauce, sesame oil and water into a smooth sauce. Toss the sauce through the noodles, divide between bowls and top with the Tenderstem.
🔪 Top Tips & FAQs
Don't be tempted to over-cook the noodles - they should be nutty and al-dente. not soft and floppy. If your water is already boiling, 5 minutes is perfect.
Rinse the soba noodles well in cold water after draining. This stops them sticking together and cools them quickly so they don't continue cooking.
Fry the broccoli over a medium heat. If your pan is too hot it will char on the outside before it cooks through.
It does, but I would recommend keeping the peanut sauce separate and adding just before you eat, as it will make the salad a bit soggy. If you are preparing this ahead I would also suggest leaving out the cucumber which doesn't keep so well, or adding this just before serving.
Yes - you can eat the whole stem. As the name suggests, the stems are tender and juicy - a bit like asparagus, and delicious when just cooked.
I like to add chopped peanuts, sesame seeds, fresh coriander, chopped fresh red chilli, fried shiitake mushrooms, or vegan 'chicken' pieces for variation each time I make it.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Tenderstem Broccoli Salad with soba noodles
- 100 g soba noodles
- 2 tablespoon rapeseed oil
- 200 g tenderstem broccoli tips
- 1 garlic clove, peeled and crushed (or 1 teaspoon ready-chopped garlic)
- 1 cm fresh ginger, peeled and grated (or 1 teaspoon ready-chopped ginger)
- half cucumber
- 3 spring onions
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoon crunchy peanut butter
- 40 ml water
- Bring a large pan of water to the boil and add the soba noodles. Simmer for 5 minutes until tender, then drain and rinse thoroughly with cold water. Transfer to a large bowl.
- Whilst the noodles are boiling, heat the oil in a small frying pan and add the ginger, garlic and broccoli. Cook over a medium heat stirring frequently for 10 minutes.
- Meanwhile, use a potato peeler to shave off long strips of cucumber, and add these to the bowl with the noodles. Slice the spring onions finely and add these to the bowl.
- In a mug or small bowl, whisk together the sesame oil, soy sauce, peanut butter and water into a sauce, and pour over the noodles, tossing to combine. Taste and season with a little salt or more soy sauce if needed.
- When the broccoli is cooked, divide the noodles between two plates (or lunchboxes) and top with the broccoli.
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For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
For more noodle salad recipes from blogging friends, take a look at:
- Nicola's Easy Nutty Noodle Salad from Kitchen Sanctuary
- Choclette's Samurai Samphire Noodles with Miso Marinated Tofu from Tin & Thyme
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