We made this for dinner the other night and had leftover dressing. The dressing was so so soooo delicious we couldn't throw it out. What to do with leftover sauce? Make more noodles! Nothing beats a meal in a bowl - warm soba noodles, crunchy veggies and an asian infused dressing. YUM.


Sauce adapted from Half Baked Harvest

Preheat oven to 400


soba noodles, cooked as per packaging
1 medium zucchini, cut into diagonal chunks
1 tbsp hoisin sauce
8-10 brussels sprouts, leaves separated
1 medium carrot, shredded into slivers
1 small head of broccoli, cut into florets
sesame seeds

For the sauce:
3 tbsp toasted sesame oil
2 tbsp tahini
1 tbsp honey
juice from 1/2 a lime
1 tbsp fresh ginger, roughly chopped
3 tbsp soy sauce
1 tbsp hoisin
sprinkle of red pepper flakes

What to do:

Mix the chopped zucchini with 1 tbsp hoisin sauce. Spread onto a parchment lined baking sheet and bake for 20-22 minutes.

Place the brussels sprout leaves in a bowl and combine with a dash of salt, pepper and olive oil. Use your hands to massage through.

When the zucchini is at 10 minutes, add the brussels sprouts to the tray and continue cooking for 10-12 minutes.

Meanwhile, steam the broccoli florets and set aside. Once the broccoli is ready, re-use the same pot and cook the noodles.

While the noodles are cooking, make the sauce by combining all the ingredients in a blender or bullet and pulsing smooth.

Combine the hot noodles with half the sauce and mix well.

Once all your ingredients are ready, place them in a bowl, drizzle with more sauce and sesame seeds.