Sesame Noodles with Broccoli and Almonds
- Yield 6
- Prep 6 minutes
- Cook 14 minutes
- Total 20 minutes
Sesame Noodles with Broccoli and Almonds is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound (16 oz.) uncooked linguine (or any noodles, such as rice noodles, soba noodles, lo mein noodles, etc.)
- 1 tablespoon peanut or vegetable oil
- 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
- 4 cloves garlic, peeled and thinly-sliced
- salt and pepper
- 1/2 cup chopped Blue Diamond Almonds (I used the Wasabi and Soy Sauce variety)
- 1 batch Sesame-Soy Vinaigrette (see below)
- optional garnishes: thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper, crushed red pepper flakes
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sriracha or hot chili oil
Method
Leave noodles al dente in a large stockpot of salted water according to package instructions. Tip off, and keep nearby.
While that cooks, as the pasta is cooking, heat oil in a large saute pan over medium-a hot burner. Tip in the broccoli florets and season with a few pinches of salt and pepper. Cook stirring once a minute or so, for 4-5 minutes until it is slightly charred around the edges and cooked through. Stir in the garlic and continue sauteing for 1-2 minutes, stirring frequently, until the garlic is cooked and fragrant. Lift from heat and keep nearby.
When the pasta is drained, return it to the large stockpot, and mix in the cooked broccoli and garlic, almonds, and sauce until everything is evenly combined.
Plate while it is hot, topped with your desired garnishes. Or refrigerate the noodles in a sealed container for up to 3 days. (This dish is also awesome when served chilled.)
Beat all ingredients together until combined. Keep nearby.
