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By Krista Janke

When you are craving something warm and comforting – don’t grab for the KD box! This easy dish is my go-to quick and healthy dinner that packs a flavourful punch and makes enough for leftovers (or to share with friends)!

The original recipe is from Food52, but I modify depending on my mood, whether I am craving meat or veggies! Some suggestions for meat would be beef or chicken (marinated in same sauce). For veg, depending on the season, substitute broccoli for asparagus, add thinly slices carrots, beans, tofu/tempe (marinated in the sauce!)… the list goes on!

Ingredients

1 cup or can chickpeas (or fava beans)
1 1/2 cups brocoli (or asparagus), chopped into 1 1/2 inch pieces
10 ounces buckwheat soba noodles
1 cup shredded carrot (optional)
2 scallions, sliced
6 tablespoons rice vinegar (not seasoned)
1 tablespoon maple syrup or agave nectar
1 tablespoon toasted sesame oil
2 tablespoons avocado or walnut oil (you can substitute olive oil as well)
1 clove finely minced garlic
1 teaspoon crushed fresh ginger
1 1/2 tablespoons tamari or soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon chili flakes (packs a punch)

Directions
1. Rinse the beans, set aside.
2. Fit a pot of boiling water with a vegetable steamer. Steam asparagus, and broccoli till slightly tender and bright green (about 2 minutes). Quickly rinse under cool water to preserve color and crunch, and set aside.
3. Whisk the vinegar, syrup, sesame and avocado oil, garlic, ginger, tamari, chilis and lime juice together to make the dressing. Set aside.
3. Bring a pot of salted water to a boil. Cook soba noodles according to package instructions. When the noodles are ready, drain them and transfer them to a large bowl.
4. Mix the steamed vegetables and raw carrots and scallions with the noodles. Dress the noodles generously (you may have a little dressing leftover). Allow them to sit for an hour or two before serving. You can add a few more tablespoons of dressing before you serve.
Serves 6

 

Recipe inspired by FOOD52