LUNCH/REGULAR/GFCF/VEGETARIAN
Sesame Noodles with Broccoli and Almonds
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Ready in 20 minutes
Serves 6
Ingredients
- 1 pound (16 oz.) uncooked linguine (or any noodles, such as rice noodles, soba noodles, lo mein noodles, etc., GFCF, if needed)
- 1 tablespoon peanut or vegetable oil
- 3–4 cups chopped broccoli florets (about 1 medium head of broccoli)
- 4 cloves garlic, peeled and thinly-sliced
- salt and pepper
- 1/2 cup chopped Almonds (Wasabi and Soy Sauce works really well)
- 1 batch Sesame-Soy Vinaigrette (see below)
- optional garnishes: thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper, crushed red pepper flakes
SESAME-SOY VINAIGRETTE INGREDIENTS:
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil`
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sriracha or hot chili oil
Cooking Instructions
TO MAKE THE NOODLES:
- Cook noodles al dente in a large stockpot of salted water according to package instructions. Drain, and set aside.
- Meanwhile, as the pasta is cooking, heat oil in a large saute pan over medium-high heat. Add the broccoli florets and season with a few pinches of salt and pepper. Sauté, stirring once a minute or so, for 4-5 minutes until it is slightly charred around the edges and cooked through. Stir in the garlic and continue sauteing for 1-2 minutes, stirring frequently, until the garlic is cooked and fragrant. Remove from heat and set aside.
- When the pasta is drained, return it to the large stockpot, and stir in the cooked broccoli and garlic, almonds, and sauce until everything is evenly combined.
- Serve immediately, topped with your desired garnishes. Or refrigerate the noodles in a sealed container for up to 3 days. (This dish is also awesome when served chilled.)
- TO MAKE THE SAUCE:
- Whisk all ingredients together until combined. Set aside.