Nutribullet Butter Bean and Broccoli Soba Noodles

Ingredients

• Japanese noodles

  Soba, dry

  3 oz or 85g

• Broccoli

  Raw

  2 stalk or 302g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Butter Beans

  Kuner's

  ½ cup or 130g

• Rice wine vinegar

  1 tbsp or 15g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Balsamic vinegar

  1 tsp or 5g

Directions

1. 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.
2. Steam broccoli until it turns bright green (about 2-4 minutes), and set aside.
3. 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.
4. 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.
5. Plate and drizzle with balsamic or cider vinegar, if desired.