Japanese Broccoli Noodles

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Japanese Broccoli Noodles

 

1 medium head broccoli

2 bunches green onions

1 to 2 large garlic cloves, minced

2 tbsps. peeled, minced fresh ginger

2 tbsps. peanut butter

1/4 cup soy sauce

1 tbsp. sugar

3 tbsps. water or vegetable broth

2 tbsps. fresh lemon juice

1/2 tsp. salt

8 ounces spaghetti or vermicelli

1 to 2 tbsps. vegetable oil

 

Trim and discard tough bottoms from broccoli. Cut florets into 1-inch pieces;

peel stems if using, and cut then into 1-inch squares. Trim and discard roots

and any wilted green tops from green onions.

Mince green onions and combine in a small bowl with garlic, ginger, peanut

butter, soy sauce, and sugar. Stir to blend peanut butter, then add water or

broth, lemon juice and salt.

Bring a large pot of water to a boil and cook noodles according to package

instructions, about 8 minutes for spaghetti, a little less for vermicelli, or

until barely tender. Drain and rinse with cold water; drain again and set aside.

Heat wok or other wide, deep cast-iron skillet over high heat for 3 or 4 minutes

(if using an enameled or nonstick pan, don't heat without food in it). Add oil

and broccoli. Stir-fry for 3 minutes. Add drained noodles, stirring constantly

to heat them evenly.

Stir peanut butter mixture to distribute garlic and ginger, then add to the pan,

stirring to distribute sauce evenly throughout. Serve hot.*

If you like tofu, you can add 1/2 pound cut into 1/2 cubes. In that case

increase the amount of noodles to 12 ounces.

Serves 6.

Calories 180, Fat 5 g, Protein 6 g, Fiber 2 g, Sodium 170 mg, Carbohydrates 30

g.

Points 4.