Asian Noodle Stir Fry with Cilantro and Broccoli
8 ounces Asian noodles, such as cellophane noodle or rice noodle
1 tablespoon peanut oil
2 garlic scapes, minced and divided (you could also use 2 large garlic cloves)
3 teaspoons grated ginger, divided
1/4 teaspoon hot pepper flakes
1 pound broccoli (about 1 medium head), cut into bite-size florets
1 large red bell pepper, sliced into thin strips (or 2 red carmen peppers)
1/4 cup soy sauce or tamari, divided
3 tablespoons water
1/4 cup chopped scallions (about 2 small scallions)
1/4 cup freshly squeezed lime juice (about 2 limes)
1 tablespoon toasted sesame oil
1/4 cup chopped fresh cilantro plus more to taste
toasted sesame seeds for garnish (optional)
Cooked and sliced chicken or roasted cashew nuts (optional)
1Cook the noodles according to package directions. Rinse and set aside.
2 Meanwhile, heat the peanut oil in a wok or large deep skillet over very high heat. Test to see if the oil is ready by dropping in a small piece of the ginger. If it sizzles vigorously upon contact, the oil is ready.
3 Add half the garlic, 1/2 teaspoon of the ginger, and all of the hot pepper flakes; cook, stirring with a spatula, for 30 seconds.
4 Add the broccoli and red bell pepper; cook, stirring, stirring for 3 minutes.
5 Add 1 tablespoon of the soy sauce and 3 tablespoons water; stir, reduce heat to medium-high, cover, and cook until vegetables are tender, 3 minutes.
6 Transfer the vegetables, along with any juices still in the wok, to a large bowl.
7 Combine the remaining soy sauce or tamari, garlic and ginger in a small bowl. Add the scallions, lime juice, and toasted sesame oil. Stir to combine.
8 Place the cooked noodles in a large bowl.
9 Pour the soy mixture over the noodles and toss to allow the noodles to soak up the sauce.
10 Add the vegetable mixture and toss again.
11 Add the cilantro and toss.
12 Garnish each serving with the toasted sesame seeds and more cilantro if desired.
13 Serve immediately or chill before serving.