Ingredients for Asian Noodles And Broccoli
- 1 1/2 lbs fresh broccoli florets
- 1 lb dry pasta
- 2 tablespoons dark sesame oil
- 2 tablespoons light olive oil
- 1 tablespoon minced garlic cloves
- 1 teaspoon hot pepper flakes
- 1 lb firm tofu
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons turbinado sugar
- 1 teaspoon sesame seeds
- 1/4 cup chopped green onions
- 1/2 cup pasta cooking water
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How to Make Asian Noodles And Broccoli
- Prepare the broccoli: Wash and cut the broccoli into bite-sized florets.
- Cook the pasta: Bring 6 cups of water to a boil in a large pot. Add pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- Blanch the broccoli: While the pasta cooks, bring a separate pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes, until bright green and slightly tender-crisp. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain well.
- Make the sauce: In a large skillet or wok, heat the sesame oil and olive oil over medium-high heat. Add the tofu cubes and stir-fry for 2-3 minutes, until lightly browned.
- Stir-fry: Add the blanched broccoli, soy sauce, rice vinegar, and sugar to the skillet. Stir-fry for 1-2 minutes, until the sauce is slightly thickened and coats the broccoli and tofu.
- Combine: Add the drained pasta to the skillet and toss to combine with the broccoli and tofu mixture. Add a little pasta water if needed to loosen the sauce.
- Serve: Serve the Asian Noodles and Broccoli Stir-Fry warm or at room temperature. Garnish with sesame seeds or chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
20g
Fat
13g
Carbs
32g
