- 8 oz dried soba noodles
- 1 tsp sesame oil
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp sake or vodka
- 1 tbsp cornstarch
- ½ tsp granulated sugar
- ½ tsp Asian chili sauce
- Freshly ground black pepper
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 4 cups broccoli florets
- 2 tbsp reduced-sodium vegetable or chicken stock or water
- 2 green onions, white part with a bit of green, thinly sliced
- Sesame oil
- In a large pot of boiling salted water, cook noodles until tender to the bite, about 7 minutes. Drain, rinse well in cold running water and drain again. Toss with sesame oil. Transfer to a serving bowl or deep platter and set aside.
- Broccoli Sauce: In a small bowl, combine soy sauce, sake, cornstarch, sugar, chili sauce and pepper to taste. Mix well and set aside.
- In a skillet or wok, heat oil over medium heat for 30 seconds. Add garlic and ginger and cook, stirring, for 1 minute. Add broccoli and toss to coat. Sprinkle with stock. Reduce heat to low. Cover and cook until broccoli is tender, about 5 minutes. Add soy sauce mixture and cook, stirring, until thickened, about 30 seconds.
- Arrange broccoli mixture over noodles, sprinkle with green onions and drizzle with sesame oil. Serve immediately or let cool to room temperature.