Sesame Noodles And Broccoli
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds (24 ounces) whole broccoli or 14 ounces ready-cut broccoli florettes (5 to 6 cups)
- 2cloves garlic
- ½-inch piece of fresh or frozen ginger
- 2tablespoons toasted or Asian sesame paste
- 4teaspoons reduced-sodium soy sauce
- 1teaspoon sugar
- 1teaspoon toasted or Asian sesame oil
- 1teaspoon garlic chili paste
- 3tablespoons rice vinegar
- 3tablespoons dry sherry
- 8ounces Chinese flat noodles or fresh Italian linguine
- A few sprigs cilantro to yield 3 tablespoons chopped
- 2scallions
Nutritional analysis per serving (2 servings)
689 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 114 grams carbohydrates; 14 grams dietary fiber; 11 grams sugars; 29 grams protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to a boil for the noodles in a covered pot.
- Step 2
Cut tough stems from the whole broccoli. Cut the broccoli florettes into bite-size pieces, and steam over a little hot water for about 5 minutes, until tender but still crisp.
- Step 3
Turn a food processor on, and with the motor running, put the garlic and ginger through the feed tube and process until minced. Add the sesame paste, soy sauce, sugar, sesame oil, chili paste, vinegar and sherry, and process.
- Step 4
Drain the broccoli. Cook the noodles according to package directions.
- Step 5
Wash and dry the cilantro and chop. Wash and slice the scallions.
- Step 6
Pour the sesame dressing into a serving bowl; stir in the broccoli. When the noodles are cooked, stir in with the scallions and top with the cilantro.
Private Notes
Comments
Roasted my frozen broccoli. Limited by what I had on hand/available in western desert USA. Used tahini which I know is NOT Asian sesame paste & Thai brown rice noodles. NO SHERRY. hot broccoli “Cooked” the raw garlic flavor away as they sat while noodles cooked. Tang of rice wine vinegar decreased as the sauce set while broccoli roasted. Still am glad I reduced the Qty a little. Will make again
I have no idea why this called for three tablespoons of vinegar. It covered up the sesame flavor completely. I even tried simmering the sauce to help it cook off a bit, but had to add tons of soy and sesame oil at the end to make it anywhere near a sesame sauce.
Maybe it was the noodles I used but they were horribly starch and made the dish gloppy. I bought them at Ranch 99, and Asian grocery store. Next time I'll use Linguini. I always try a recipe twice unless it's truly horrible!
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