One thing that can be heard when you are eating vegetarian is keeping your meals nutritionally balanced. This isn’t so vital when you eat vegetarian only part of the time (as we do) in order to save on calories or on your pocketbook. But even so, it defeats the purpose if you wind up hungry and not feeling like you’ve had a “real” meal. That’s why one of our go-to ingredients on vegetarian night is soba noodles. These Japanese-style buckwheat noodles are not only high in protein and iron, but they are a good source of fiber and amino acids. The noodles are a good source of thiamine. Historically, this led to them being used to balance the nutritionally poor diet in parts of Asia (such as Tokyo) that resulted from more people turning to polished white rice. Let it bring a little balance to your diet too. Plus, they are delicious.
In a medium bowl, combine ginger, sesame oil, chili flakes, soy sauce, rice wine vinegar, honey, black pepper and lime juice. Set aside.
Cook soba noodles according to package directions. Drain thoroughly. Meanwhile, toast the sesame seeds in a dry skillet until they become fragrant and start to brown. Remove from heat.
Place the noodles in a large bowl. Pour the ginger mixture over the noodles. Add the scallions and julienned broccoli stems and toss to combine. Garnish with the toasted sesame seeds. Serve hot, or refrigerate for several hours.