Cashew Broccoli Soba Noodles

I love these easy sesame-orange-cashew soba noodles for many reasons, but especially because they use a whole head of broccoli - stalk and all!

Cashew Broccoli Soba Noodles in bowls with chopsticks

Happy Wednesday! Currently, we’re en route from Japan where we ate a lot of soba noodles. Of course, we didn’t eat them quite like this – in Japan, soba would never be tossed with vegetables and doused with a bright, creamy, sesame-orange-cashew sauce… but we’re not in Japan any more, so here goes! 🙂

For this recipe, I use the whole head of broccoli, stalk and all. I don’t know why we ever started tossing the stalk – it’s every bit as edible as the florets (find other ideas to use the whole head here and here). To help the stem and florets cook for a similar amount of time, I slice the broccoli stem very thin. I really love how these stem pieces almost look like little stars!

Cashew Broccoli Soba Noodles

Next, steam the broccoli, the stems, and the scallions until tender but still bright green. You could roast the broccoli here if you prefer, but I chose to steam it because I often crave really simple, clean flavors. Plus, steaming is such an under-rated cooking technique these days! On the other hand, roasting broccoli would give this meal a nuttier, bolder flavor, so the choice is yours and instructions for both are listed below.

Cashew Broccoli Soba Noodles Cashew Broccoli Soba Noodles

Toss it all together: the soba noodles, broccoli, thinly sliced carrot, cashews, and a protein of your choice – I used a locally-made Chicago brand of baked turmeric tofu, which is why mine is yellow. Dollop the noodles with the sauce and serve with extra tamari (or soy sauce) on the side.

I also love to make this recipe with roasted spaghetti squash in place of the noodles!

5.0 from 11 reviews

Cashew Broccoli Soba Noodles

These soba noodles are great for weeknights - simply stir together the sauce and steam the veggies, and you have a healthy, delicious vegan & gluten-free meal!
Recipe type: Main dish
Serves: 3 to 4
Cashew sauce:
  • 2 tablespoons tamari, more for serving, if desired
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger
  • 2 tablespoons cashew butter
  • 2 tablespoons water, more as needed
For the noodles:
  • 8 ounces soba noodles*
  • sesame oil, for drizzling
  • 1 medium head broccoli, florets chopped, stems thinly sliced
  • tamari, for drizzling
  • 2 scallions, sliced
  • 1 carrot, thinly sliced
  • 4 to 6 ounces baked tofu, cubed and warmed** (or cooked protein of choice)
  • ¼ cup toasted cashews, crushed
  • sriracha, for serving
  1. Make the cashew sauce: In a small bowl, stir together the tamari, lime juice, orange juice, sesame oil, garlic, ginger, cashew butter, and water. If the sauce is very thick, add more water as needed to thin to a drizzable consistency.
  2. Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well. This helps to remove the starches that cause clumping. Toss with a drizzle of sesame oil and set aside.
  3. Place a steamer basket in a large pot filled with 1 inch of boiling water. Add the broccoli florets and stems, the scallions, and a few splashes of tamari. Reduce the heat to a high simmer then cover and steam for 2 to 4 minutes, or until the broccoli is tender but still bright green. (If you prefer, you can roast the broccoli. Toss with drizzles of olive oil and tamari and roast in a 400°F oven for 15 to 20 minutes.)
  4. Assemble bowls with the soba noodles, steamed broccoli and scallions, the carrots, tofu, cashews, and dollops of the cashew sauce. Serve with more tamari on the side and sriracha, if desired.
*To make this recipe gluten free, be sure to use 100% buckwheat soba noodles.

*I used a local Chicago brand called Jenny’s Tofu: Organic Turmeric Baked Tofu. I also like Wildwood Baked Tofu which is available nationwide.

Alternatively, you can bake your own tofu. Start with extra-firm tofu, patted dry and cut into cubes. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the tofu with the tamari and spread evenly onto the baking sheet. Bake for 15 to 20 minutes, or until golden brown around the edges. Remove from the oven and toss with ½ teaspoon sriracha or a few pinches of turmeric.



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Rate this recipe (after making it):  

  1. Robin Penny

    I think your next book should be an Asian inspired noodle book with your many wonderful sauces

    • Jeanine Donofrio

      Hi Robin, thank you, I’m so glad you’ve been enjoying the sauces!

  2. Natalie

    Can the sauce be made a day ahead?

    • Jeanine Donofrio

      yep! It’ll get thicker in the fridge, just stir in a little water before you’re ready to serve.

  3. Carolyn

    I followed the recipe exactly and my Cashew sauce came out suuuuper runny/ watery. I had to add a lot more cashew butter (almost 3 more tablespoons) so make the consistency look like it does in your photos. Help! What am I missing?

    • Jeanine Donofrio

      Hi Carolyn, it’s not a super thick sauce in the photos, it should lightly coat the noodles without clumping too much.

      • Carolyn

        Ok thanks. Maybe I should have whisked longer before adding more of the cashew butter. Mine just didn’t blend nicely and looked too liquid-y. I’ll try again– still turned out delicious!

        • Jeanine Donofrio

          of course, if you want it thicker, you could just skip the water and add about 2 tablespoons more cashew butter.

          • Carolyn

            Ok great- thank you!

  4. Lex

    It’s absolutely divine !!! I skipped the orange juice coz I didn’t have any but it was still delicious, fast and flavourful 🙂

  5. Jen C.

    Absolutely delicious! The sauce ends up tasting very similar to a peanut sauce but much lighter and infinitely more fresh thanks to the lime juice and OJ. Really loved this! I think it’s officially time for me to buy both of the cookbooks 🙂 I always like to try out a few of the blog recipes first and all of yours have been perfect.

    • Jeanine Donofrio

      Hi Jen, aww, thank you! I’m so glad you’ve been enjoying the recipes, I hope you love the books too!

  6. Lauren

    This is one of my new absolute favourite recipes!! So gorgeous.

  7. Sharon JS

    Absolutely fabulous. I tried this out last weekend and the kids loved it. They said the underlying flavour of cashews really got them as they are already the fan of the idea of noodles (rolling eyes), but yep. These days I am trying not go out and cook at home, and so far it’s working out, thanks to you dear.

    • Jeanine Donofrio

      Ha, I’m so glad the whole family approved! 🙂

  8. excursion to Mexico

    I have eaten similar dishes when I was in Thailand. So delicious

  9. Karen

    What are the nutritional values for this recipe?

  10. Susan

    This sounds absolutely divine. I would be interested in trying it both with steamed and roasted broccoli – I’m thinking beforehand that it would be hard to choose which one would be best.

  11. Gaby Dalkin

    This looks delish!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.