Below is a super easy and really yummy recipe from Robin Robertson’s – Quick Fix Vegetarian -http://www.globalvegankitchen.com/. This one’s for all my Monday night Work it Circuit ladies. Sorry for the delay in posting it. Enjoy.
Ginger Sesame Noodles with Broccoli
serves 4
2 tablespoons tahini (sesame paste)
1 tablespoon light brown sugar
3 tablespoons mirin (this is available at health food stores. I used rice vinegar instead and it worked)
1/4 teaspoon red pepper flakes
1/4 cup tamari
4 tablespoons water
12 ounces linguine
8 ounces broccoli florets, cut into 1 inch pieces
2 tablespoons toasted sesame oil
1 tablespoon canola oil
2 cloves garlic, minced
2 tablespoons fresh or bottled minced ginger (I grated a piece of fresh)
toasted sesame seeds
Put the pasta water on to boil in a large covered pot.
In a small bowl, combine the tahini, brown sugar, mirin and red pepper flakes until well blended. Stir in the tamari and water until blended. Set aside.
When the water comes to a boil, salt it and add the linguine. Cook the linguine until it is al dente, about 10 minutes. During the last 5 minutes of cooking time, add the broccoli florets and cook until just tender. When the noodles and broccoli are cooked, drain and rinse with cold water. Toss with the sesame oil and set aside.
Heat the canola oil in a large skillet or wok over medium heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the noodles and broccoli and the sauce. Serve hot, sprinkled with sesame seeds.
Notes: Asparagus cut into 2 inch pieces, may be used instead of broccoli.
Any variety of Asian noodle may be used in place of the linguine.
ENJOY and don’t forget to let me know what you think.
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