I am a little biased but I think this is the best possible way to eat broccoli rabe. This dish is full of crunch and balanced flavor!
- 12 oz soba noodles
- 1 medium bunch broccoli rabe (roughly 15-20 stems), roughly chopped
- 2 tablespoons peanut or walnut oil
- 4 medium garlic cloves, smashed/crushed with your chef’s knife
- 1 teaspoon hot red pepper flakes, or more to taste (I used about 2/4 tbsp)
- 1.5 tablespoons soy sauce
- 1.5 tablespoons roughly chopped sundried tomatoes
- 1 tablespoon hoisin sauce
- 1/2 cup vegetable broth – divided into two 1/4 cups
- 1 tbsp lemon juice
- sprinkle of salt
1. Bring water to a boil in a medium-sized saucepan + add 1/4 cup of the vegetable broth to the pot. Cook the soba noodles according to package instructions, usually about 4 minutes. Drain and rinse with cold water and set aside.
2. Heat up peanut/walnut oil in a large saute pan on medium heat. Once the oil is hot, add in the smashed garlic and the sundried tomatoes and stir fry for about a minute. Add the broccoli rabe, sprinkle the red chili flakes on top and stir everything together.
3. Add lemon juice, soy sauce, and a pinch of salt. Everything will sizzle so shake the pan a little and let the flavors go to work! Stir the hoisin sauce into the broth and add to the pan. Cover and cook for 4-5 minutes until greens are fork tender.
4. Take the broccoli rabe off of heat and stir/mix well with the soba noodles. The sauce will thicken a bit as it cools and as you toss everything together.
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