Asian Broccoli Noodles

Green Gaia · #1 04-28-2006, 10:24 AM

Asian Broccoli Noodles

1 medium head broccoli
2 bunches green onions
1-2 large garlic cloves, minced
2 tablespoons peeled, minced fresh ginger (or ground ginger works as well, if that's what you have)
2 tablespoons peanut butter
1/4 cup soy sauce
1 tablespoon sugar
3 tablespoons water or vegetable broth
Juice of 1 lemon (about 2 tablespoons)
1/2 teaspoon salt
8 oz spaghetti (I used whole wheat)
1-2 tablespoons vegetable oil
Peaunts (optional)

(note: I added fresh julienned carrots, and fresh whole mushrooms, and 8 oz of tofu cut into 1/2-inch cubes and increased the noodles to 12 oz and sauce amount.)

Cut broccoli into 1 inch florets, discarding the tough bottoms. Mince green onions and combine in a small bowl with garlic, ginger, peanut butter, soy sauce and sugar. Stir to blend peanut butter, then add water or broth, lemon juice and salt.

Bring a large pot of water to a boil and cook noodles according to package directions until tender. Drain and rinse with cold water, drain again and set aside.

Heat a wok, or other wide, deep skillet over high heat for 3-4 minutes. Add oil and broccoli (and any other vegetables being used, as well as tofu). Stir-fry for 3 minutes. Add drained noodles, stirring constantly to heat them evenly.

Stir peanut butter mixture to distribute garlic and ginger, then add to the pan, stirring to distribute sauce evenly throughout. Top with peanuts and serve hot.