1 Servings 15 min Cook
3 Oz Japanese Noodles
2 Stalk Broccoli
1/2 Tbsp Olive Oil
1 1/2 Cup cherry tomatoes Cherry Tomatoes
1 Tbsp Cayenne Pepper
1 Dash Pepper
1 Dash Salt
1 Cup Butter Beans
1 Tbsp Rice Wine Vinegar
1 Tsp, ground Basil
1 Tsp, leaves Oregano
1 Tsp Balsamic Vinega
Bring a large pot of salted water to a boil.
Add soba noodles and cook as package directions indicate; then drain and rinse well.
Set noodles aside
Steam broccoli until it turns bright green (about 2-4 minutes), and set aside
In a non-stick pan heat olive/coconut oil.
Stir in quartered cherry tomatoes, cayenne, salt, and pepper.
Add steamed broccoli and let cook for 1-2 minutes so all the pan ingredients get a little caramelized and soften up.
Once tomatoes are softened, add butter beans.
Stir everything together and pour into a bowl
In the still-hot pan, put 1-2 tbsp of rice vinegar.
Add cooked soba noodles to the vinegar, seasoning with a pinch each of salt, basil, and oregano.
Toss to coat the pasta.
Once the pasta is coated and heated through, add back the broccoli, beans, and tomatoes.
Taste and season with more salt or pepper if needed
Plate and drizzle with balsamic or cider vinegar, if desired.
