Make these broccoli and peanut soba noodles for a speedy meal, then also check out our zaru soba, Japanese curry noodles, wakame seaweed salad, and more Japanese-style recipes.


  • 150g soba noodles
  • 1tsp sesame oil
  • Tenderstem® or purple sprouting broccoli
  • 100g edamame beans
  • 2tbsp smooth peanut butter
  • 1tbsp soy sauce
  • 1tbsp rice vinegar
  • 1tbsp ginger, grated
  • 1 garlic, crushed
  • lime, juiced plus wedges to serve
  • 3 spring onions, sliced
  • coriander, chopped
  • 2tbsp roasted salted peanuts, chopped


  • STEP 1

    Cook the noodles in boiling, salted water for 4 minutes until tender. Drain and rinse well in cold water, then drain again and toss with the sesame oil in the sieve and leave.

  • STEP 2

    Blanch the Tenderstem® for 2-3 minutes until it’s vibrant green and still has bite, adding the edamame for the last 30 seconds. Refresh in cold water, then drain well.

  • STEP 3

    Whisk the peanut butter, soy sauce, vinegar, ginger, garlic and lime juice with a splash of boiling water to make a dressing.

  • STEP 4

    Cut the Tenderstem® into bite-sized pieces and add to a bowl with the noodles, edamame, spring onions, coriander and the dressing. Toss well. Serve scattered with the chopped peanuts, with lime wedges to squeeze over.


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