Roasted broccoli udon noodle bowl

You can make it gluten-free by using mixian.

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.

Serves 2

This recipe is part of our meal prep series. Find the full guide here.

Photography by Jillian Guyette. Recipe development by Robert Luessen.


2 crowns broccoli, cut into florets
1 tablespoon olive oil
1 teaspoon ginger powder
1 teaspoon garlic powder
1 carrot
4 ounces udon or mixian noodles
½ cup edamame
2 teaspoons Shichimi Togarashi seasoning



Preheat oven to 400 degrees. In a large bowl, toss broccoli florets with olive oil, ginger, and garlic powder, and a pinch of 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.


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 to stop cooking.


Peel the carrot and shave thin strips using a vegetable peeler. Place noodles, roasted broccoli, carrots, and edamame in an airtight container and store in the fridge. Store seasoning in a separate baggie at room temperature.



Transfer the mixture to a bowl and top with Shichimi Togarashi seasoning.