Broccoli Noodle Stir-Fry

noodle-broccoli-stirfryRecipe courtesy of Capay Valley Farm Shop

This simple stir-fry can be adapted to include most any vegetables. Cook carrots or other tougher veggies first, followed by broccoli, sugar snap peas and greens. A stir-fry like this one is great served warm but can also be set aside for lunch or eaten as a cold salad.

INGREDIENTS
1-2 bunches broccoli, trimmed & chopped
2 cups mushrooms, sliced carrots, sugar snap peas, chopped greens
and/or other veggies
3 large cloves garlic
2 tablespoons soy sauce or tamari
1 teaspoon sugar
1 tablespoon + 1 teaspoon sesame oil (or other high-heat oil)
1/4 cup sesame seeds or chopped almonds
2/3 package of Soba noodles or rice noodles
chilli flakes

PREPARATION

  • Cook noodles in salted water. Drain and set aside. Heat tablespoon of oil over medium heat and saute garlic 1-2 minutes. Add mushrooms, and carrots and cook, stirring frequently, about 2 min.
  • Add broccoli stems and cook another 1 min before adding florets.
  • Add 1/4 cup water and cover. Cook until veggies are tender but still crunchy.
  • If using sugar snap peas or english peas, add these last, about 1 min after the broccoli florets.
  • Remove the lid and add the soy sauce, sugar and chilli flakes to taste. Remove from heat and add remaining sesame oil, seeds or nuts, and toss with noodles.
  • Serve warm or refrigerate to serve cold later.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.