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Vegan ginger sesame noodles with broccoli


Recipe from: 1/22/2006 12:00:00 AM
Preparation time: 10
Cooking time: 20


  • 2
    Tablespoons tahini (sesame paste)
  • 1
    Tablespoon light brown sugar
  • 3
    Tablespoons mirin (Japanese spice)
  • 0.25
    Teaspoon hot red pepper flakes
  • 0.25
    Cup tamari soy sauce
  • 2
    Tablespoons water
  • 300
    broccoli florets, cut into 1-inch piece
  • 400
  • 2
    Tablespoons toasted sesame oil
  • 1
    Tablespoon cold-pressed canola oil
  • 2
    cloves garlic, minced
  • 2
    Tablespoons minced ginger
Servings: Change Serving


Put the pasta water on to boil in a large covered pot. In a small bowl, combine the sesame paste, brown sugar, mirin, and hot red pepper flakes until well blended. Stir in the tamari and water until blended. Set aside.
When the water comes to a boil, salt it and add the linguine. Cook the linguine until it is al dente, about 10 minutes. During the last 5 minutes of cooking time, add the broccoli florets and cook until just tender. When the noodles and broccoli are cooked, drain and rinse with cold water. Toss with the sesame oil and set aside.
Heat the canola oil in a large skillet or wok over medium heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the reserved noodles and broccoli, and the sauce, and toss to combine and heat through. Serve hot sprinkled with sesame seeds.

Read more on: starch  |  bake  |  sauté  |  shallow-fry  |  pressure cook

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