Asian Broccoli Noodles Recipe

My Mom has imparted her interest in cooking and baking to me and shares with me a delightful assortment of cookbooks and recipes for all sorts of delicious meals and goodies. For years I have said that I would begin compiling a list of some of our favorite recipes and where we learned them from, now I make good on that. Starting with a recipe that is a big hit with my family; the following recipe is from the cookbook “Vegetarian Express Lane Cookbook” by Sarah Fritschner. Available to order on Amazon.com. Give this recipe a try and let me know what you think in the comments!

Available to order on Amazon.com.

Asian Broccoli Noodles

• 1 Medium Head of Broccoli
• 2 Bunches of Green Onions
• 1-2 Large Garlic Cloves Minced
• 2 Tbsp. peeled, minced fresh ginger
• 2 Tbsp. peanut butter
• ¼ cup soy sauce
• 1 tbsp sugar
• 3 tbsp water or vegetable broth
• 2 tbsp lemon juice
• ½ tsp salt
• 8 ounces spaghetti or vermicelli
• 1-2 tbsp vegetable oil

Trim and discard tough bottoms from broccoli. Cut florets into 1-inch pieces; peel stems, if using, and cut them into ½ inch squares.

Trim and discard roots and any wilted green tops from green onions. 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, about 8 minutes for spaghetti, a little less for vermicelli, or until barely tender. Drain and rinse with cold water; drain again and set aside. 

Heat a wok or other wide, deep cast-iron skillet over high heat for 3 or 4 minutes (if using an enameled or nonstick, don’t heat without food in it). Add oil and broccoli. Stir-fry for 3 minutes. Add drained noodles, stirring constantly to heat to heat them evenly.
Stir peanut butter mixture to distribute garlic and ginger, then add to the pan, stirring to distribute sauce evenly throughout. Serve hot. Serves 2 to 4.