Butter Bean and Broccoli Soba Noodles

Ingredients

• Japanese noodles

  Soba, dry

  6 oz or 170g

• Broccoli

  Raw

  4 stalk or 604g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Cayenne pepper

  Spices, red or cayenne

  2 tbsp or 11g

• Pepper

  Spices, black

  2 dash or 0.2g

• Salt

  Table

  2 dash or 0.8g

• Butter Beans

  Kuner's

  1 cup or 260g

• Rice wine vinegar

  2 tbsp or 30g

• Basil

  Spices, dried

  2 tsp, ground or 3g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Balsamic vinegar

  2 tsp or 11g

Directions

1. Bring a large pot of salted water to a boil. Add soba noodles and cook according to package directions. Drain and rinse well, then set aside.
2. Steam broccoli until bright green, about 2-4 minutes, then set aside.
3. In a non-stick pan, heat olive oil. Add quartered cherry tomatoes, cayenne, salt, and pepper. Add steamed broccoli and cook for 1-2 minutes until caramelized and softened. Add butter beans, stir, and transfer to a bowl.
4. In the same pan, add 1-2 tbsp of rice vinegar. Add cooked soba noodles, seasoning with salt, basil, and oregano. Toss to coat and heat through. Return broccoli, beans, and tomatoes to the pan. Taste and adjust seasoning if needed.
5. Plate and drizzle with balsamic vinegar, if desired.