Broccoli Noodle with Spicy Peanut Sauce

4 Servings

1/2 pound of fresh wheat or rice vermicelli noodles

1 tsp coconut oil

1 medium onion, cut into halves, then moon slices

2 garlic cloves, minced

2 tsp fresh grated ginger

1/4 tsp red pepper flakes

1 cup Broccoli florets

1 cup peanut sauce (see recipe below)

1 tbsp fresh lime or lemon juice

1 small cucumber, thinly sliced

1/4 cup fresh chopped cilantro

2 tbsp roasted, chopped peanuts

Prepare noodles as directed on the package, rinse and set aside.

In a large wok or wide skillet, heat oil over medium high heat.  Add onion and garlic, stirring, cooking for 2 minutes.  Add ginger, red pepper flakes and broccoli.  Stir -fry until broccoli is crisp-tender, about 5 minutes.

Add the peanut sauce and lime or lemon juice and cook for additional 2-4 minutes.

Add the cooked noodles and mix well.  Top it off with fresh cucumber slices, cilantro and roasted peanuts.  Serve immediately 

Peanut Sauce

Makes 2 cups

1 cup chunky peanut butter

1/2 cup warm water

3 tbsp rice wine vinegar

1 tbsp lemon or lime juice

2 tbsp low-sodium soy sauce

2 tsp minced garlic

1 tsp grated ginger

1 tbsp sesame oil

1/2 tsp pepper flakes

Place chunky peanut butter in a 1 quart mixing bowl.  Whisk warm water into the peanut butter until it begins to liquefy.  

Add the remaining ingredients and mix well.