These Citrus Tahini Soba Noodles & Broccoli are made with Soy Vay Orange Ginger Marinade & Sauce. The tender noodles and broccoli are tossed with a sweet, creamy, tangy sauce. The result is a plate full of plant-based goodness!
Sponsored by Soy Vay
With the long and sunny days of summer here, it can be difficult to make time to plan a meal outside of your usual weekly menu. Well, good news! Soy Vay is here to help. Their products can take even the most basic recipe and turn it into something really special. Plus, all of Soy Vay‘s sauces and marinades are kosher certified and can be used on just about anything, from dressings for your summer salads, to garden vegetables, grains, and meat dishes. They’re made without GMOs and preservatives and some now have gluten free certification.
In case you aren’t familiar with their (adorable) beginnings, Soy Vay started in 1980, when a Jewish boy and Chinese bonded over their unique cultural backgrounds, which included secret family recipes and a great love of food. The pair found inspiration in classic Chinese and Japanese sauces and marinades, then added a deliciously kosher twist and together founded Soy Vay in 1982. The brand became an instant success. More than 25 years later, Soy Vay is still finding ways to bring unexpected pairings to home kitchens in hopes of inspiring more great family dishes.
Recently I spent some time in Asia (you can check out my travel posts on Instagram here), and I was very inspired by the cuisine. There were so many interesting flavor combinations that it was difficult to pin down one specific dish to recreate. One thing that stood out was how prevalent meat and animal products are in these areas. I returned home ready to develop a few plant-based dishes incorporating some of the flavors we experienced.
These Citrus Tahini Soba Noodles & Broccoli made with Soy Vay Orange Ginger Marinade & Sauce are tangy, creamy and flavorful! The nutty tahini pairs well with the zesty citrus Soy Vay flavor. Broccoli can be subbed for asparagus, snow peas, or edamame. This dish is vegan, and can be made gluten free by using 100% buckwheat soba noodles. Enjoy!
- 8 oz soba noodles (use 100% buckwheat soba to make gluten free)
- 8 oz broccoli florets, cut small
- 1/3 cup Soy Vay® Orange Ginger Marinade and Sauce
- 1/4 cup tahini (pure ground sesame paste - no additives)
- 1/8 tsp cayenne pepper
- 2 tsp brown sugar
- 1/2 cup cold water
- 1 1/2 tsp cornstarch
- 1/2 tsp sesame seeds, lightly toasted in skillet
- Bring a large pot of salted water to a boil. Add the soba noodles and simmer for about 5-6 minutes until tender, but not overly soft.Meanwhile, bring 1/2 cup of water to boil in a small pot. Place the broccoli florets in the pot and cover. Reduce heat to medium and steam the broccoli for 3-5 minutes until tender and bright green, but not mushy. Remove from heat and drain.
- Drain the soba noodles, rinse them with cold water, and drain again. Reserve.
- Combine the Soy Vay® Orange Ginger Marinade and Sauce, tahini, cayenne pepper and brown sugar in a small pot and whisk to combine. Whisk together the cold water and cornstarch, then stir that into the sauce. Heat up on medium until hot, bubbly, thickened and creamy.
- Toss the cooked noodles and broccoli with the warm sauce. Sprinkle with sesame seeds. Serve warm.
Sponsored by Soy Vay. Thank you for supporting my sponsors, they allow me to share more free recipes, cooking tutorials, holiday crafts and food history with you!
This is a sponsored conversation written by me on behalf of Soy Vay. The opinions and text are all mine.