| This recipe is liked by 1 person(s). |
Ginger Sesame Noodles with Broccoli
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Quick-Fix Vegetarian
| 2 T | tahini |
| 1 T | light brown sugar |
| 3 T | mirin |
| 1/4 tsp | red pepper flakes |
| 1/4 c | tamari |
| 2 T | water |
| 12 oz | linguine |
| 8 oz | broccoli florets |
| 2 T | toasted sesame oil |
| 1 T | canola oil |
| 2 cloves | garlic, minced |
| 2 T | fresh or bottled minced ginger |
| toasted sesame seeds, for garnish |
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 well 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 min. During the last 5 min 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 sec. Add the noodles and broccoli and the sauce, and toss to combine and heat through. Serve hot, sprinkled with sesame seeds.
Variation: 8 oz pasta only, with larger amount of bok choy instead of broccoli. Serve with shredded carrots if desired.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe