You can make it gluten-free by using rice noodles.
This dish from Philadelphia-based recipe developer Robert Luessen calls for edamame. The soybeans are great source of vegan protein and rich in minerals athletes need post-workout for recovery such as magnesium, calcium, and potassium.
Ingredients
Directions
Step 1
Preheat oven to 400 degrees F. In a large bowl, toss broccoli florets with 1 tablespoon olive oil and ginger and garlic powders. Season with salt and pepper. Transfer to a sheet pan and roast until florets are browned and tender, about 15 to 20 minutes. Remove from oven and set aside.
Step 2
Bring a large pot of water to a boil. Add udon noodles and cook according to package directions, stirring frequently until softened, about six minutes. Drain noodles and rinse thoroughly with cold water.
Step 3
Peel the carrots and shave into thin strips using a vegetable peeler.
Step 4
To serve, combine noodles, roasted broccoli, carrot, and edamame in a bowl and top with Shichimi Togarashi seasoning.
Photography by Jillian Guyette. Recipe development by Robert Luessen.