Toasted Cashew + Soba Noodle Bowl

with Roasted Broccoli, Chickpeas and a Creamy Cashew Dressing

30 min

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What We'll Send

Maple Syrup
Canned Chickpeas
Garlic
Green Onion
Bite Size Broccoli Florets
GF Soy Sauce
Apple Cider Vinegar
Cayenne Pepper
Lemon
Cashew Butter
Cashew Pieces
Soba Noodles
Spice Blend
Ground Ginger, Smoked Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains soy, sulphites, gluten, wheat, and tree nut.

Nutrition
Calories 1166
Fat 40g
Protein 39g
Carbohydrates 172g

What You'll Need

Cooking Directions

0

Tip: When noodles from Step 2 are cooked, rinse well with hot water, and add oil as instructed to prevent them clumping together.

1

Roast Vegetables

Heat oven to 425°F. Line baking sheet with foil. Wash broccoli and lemon. Zest Lemon. Empty chickpeas into a fine mesh sieve and rinse under cold water. Add chickpeas and broccoli to baking sheet. Toss vegetables with 1 tbsp. (2 tbsp. for 4 servings) oil, garlic, lemon zest, and half of the spice blend. Put vegetables in oven immediately. Set a timer for 15 minutes.

2

Cook Noodles

Bring 2.5 litres (5 litres for 4 servings) salted water to a boil in a large pot. Add soba noodles and cook for 3-5 minutes, or until al dente. Drain noodles through a fine mesh sieve and rinse well with hot water. Add noodles back to pot with 1 tbsp. (2 tbsp. for 4 servings) oil and toss.

3

Prepare Ingredients

Wash green onions and slice thinly. Cut lemon in half.

4

Make Cashew Dressing

In a small bowl, vigorously whisk cashew butter, soy sauce, maple syrup, remaining spice blend, and apple cider vinegar. Add lemon juice and cayenne pepper to taste. Whisk until creamy. If dressing is too thick, add 1 tbsp. water at a time to make it pourable.

5

Finish Roasting

When timer goes off, turn broccoli and chickpeas. Sprinkle cashew pieces on top and return vegetables to oven. Cook for another 5-8 minutes, or until cashews are toasted and broccoli is tender.

6

Finish and Serve

Add half of the cashew dressing to noodles and mix until well coated. Divide noodles into serving bowls. Add roasted broccoli and chickpeas on top. Drizzle remaining cashew dressing over everything. Garnish with green onions. Season to taste with salt, pepper, and remaining lemon juice if desired.

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