Broccoli Noodle with Spicy Peanut Sauce
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
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.