Greg found this poke bowl in Parade Magazine 2019. Our amended version is below – original recipe here: https://parade.com/734814/parade/sesame-cashew-noodle-bowl/
1 bundle Soba noodles per person
2 Tbsp toasted sesame oil, divided
3 cups broccoli florets, cut into ½-inch pieces
3 cups ¼-inch sliced red cabbage
3 cups matchstick-cut carrots
2 Tbsp sesame seeds
1½ cups steamed shelled edamame
½ cup chopped cashews
½ cup sliced green onion
¼ cup chopped cilantro
Creamy sesame dressing (Maine made Stonewall Kitchen brand recommended)
Bring a large pot of salted water to a boil. Add pasta; cook according to manufacturer’s instructions until al dente. Drain. Transfer to a large bowl; toss with 1 Tbsp sesame oil.
Bring another pot of salted water to a boil. Add broccoli and cook 3 minutes or just until just crisp tender. Drain.
Add cabbage, carrots, sesame seeds and remaining 1 Tbsp oil to pasta; toss to coat.
To serve put pasta in serving bowls and top evenly with broccoli, edamame, cashews, onion and cilantro. Drizzle with dressing. This amount of vegetables serves 4.
via Parade Magazine (Mark Boughton Photography/Styling by Teresa Blackburn)
Fahy Family Recipes 