Prep time: 10 mins

Cooking time:  15 mins

Serving: 4



  • Only use the green part of spring onions 

You will need:

  • 2 broccoli heads (trimmed and thinly sliced lengthways) 
  • 1 packet of Spiral Buckwheat Soba Noodles 
  • 2tsp of Spiral Sesame Oil 
  • 6tbsp of Spiral Ponzu 
  • 1/2 a lemon (juiced) 
  • 1 10cm ginger piece (peeled & finely diced or grated on micro plane) 


  • 50ml of Cobram Estate Extra Virgin Olive Oil 
  • 4 spring onions (green part finely diced)
  • 2 handfuls of coriander 
  • 2tbsp of sesame seeds (lightly toasted)
  • 2 sheets of Spiral Nori (snipped or seasoned black seaweed with sesame) 

Step 1

Place a large frying pan over a high heat and when hot add broccoli cook for 3-4 minutes or until nicely charred. Flip and cook for another 3-4 minutes, adding a tablespoon or 2 of boiling water, cooking until tender.


Step 2

Cook noodles in a small saucepan of boiling water for 5-6 minutes, stir frequently to avoid the noodles from sticking. Remove from the water using tongs or a spaghetti spoon and place in a colander, make sure you plunge the noodles into cold water to halt the cooking process then drain the noodles. Coat lightly with oil.


Step 3

For dressing, place spiral toasted sesame oil into a bowl along with ponzu, lemon juice, ginger and olive oil and mix to combine.


Step 4

Place the broccoli into a large shallow bowl and sprinkle over spring onions, coriander and sesame seeds. Dress with half the dressing, toss gently to coat and leave for a minute or two to marinate.


Step 5

To serve, arrange noodles on a flat Asian style serving bowl, pile on the broccoli, more sesame seeds, the remaining dressing and to finish snip the nori into shards and sprinkle over the top to garnish.