Ginger Sesame Noodles with Broccoli
serves 4
From the book "Quick-Fix Vegetarian" by Robin Robertson
2 T. tahini (sesame paste)
1 T. light brown sugar
3 T. mirin (or white cooking wine)
1/2 tsp. red pepper flakes
1/4 c. tamari (soy sauce)
2 T. water
12 oz. linguine
8 oz. broccoli florets, cut into 1" pieces
2 T. toasted sesame oil
1 T. canola oil
2 cloves garlic, minced
2 T. fresh or bottled minced ginger
Toasted sesame seeds or gomasio
Put the pasta water on to boil in a large covered pot. In a small bowl, combine the tahini, brown sugar, mirin, and red pepper flakes until well 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 the cooking time, add the broccoli 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 noodles and broccoli and the sauce, and toss to combine and heat through. Server hot, sprinkled with sesame seeds.
Variation: Substitute asparagus, cut into 2" pieces for the broccoli.
This is so yummy and extremely easy. My kids loved it. I haven't tried the asparagus yet, but that sounds good.
4 comments:
We made the ginger dish last week. It was great...and a snap to throw together. I that it would be good with some tofu in it too. Thanks!
We made it last night and really liked the flavor. We used whole grain barilla spaghetti and loved it. I did feel like it could use a little more substance, so we'll probably add tofu or chicken (gasp) next time. But love the flavor!
Yum. Easy and delicious. The sesame flavor was a tad too strong for my whiners, so next time I'm going to cut the tahini in half and see what hey say.
When do you add the soy sauce?
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