Asian Noodle Stir Fry with Cilantro and Broccoli
Asian Noodle Stir Fry with Cilantro and Broccoli
Cook the noodles according to package directions. Rinse and set aside.
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.
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.
Add the broccoli and red bell pepper; cook, stirring, stirring for 3 minutes.
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.
Transfer the vegetables, along with any juices still in the wok, to a large bowl.
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.
Place the cooked noodles in a large bowl.
Pour the soy mixture over the noodles and toss to allow the noodles to soak up the sauce.
Add the vegetable mixture and toss again.
Add the cilantro and toss.
Garnish each serving with the toasted sesame seeds and more cilantro if desired.
Serve immediately or chill before serving.
Ingredients
Directions
Cook the noodles according to package directions. Rinse and set aside.
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.
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.
Add the broccoli and red bell pepper; cook, stirring, stirring for 3 minutes.
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.
Transfer the vegetables, along with any juices still in the wok, to a large bowl.
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.
Place the cooked noodles in a large bowl.
Pour the soy mixture over the noodles and toss to allow the noodles to soak up the sauce.
Add the vegetable mixture and toss again.
Add the cilantro and toss.
Garnish each serving with the toasted sesame seeds and more cilantro if desired.
Serve immediately or chill before serving.
Notes
