Sesame Noodles with Broccoli and Almonds
Sesame Noodles with Broccoli and Almonds could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 8. For 57 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This side dish has 317 calories, 11g of protein, and 9g of fat per serving. 5698 people have made this recipe and would make it again. A mixture of salt and pepper, sesame, chili oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Gimme Some Oven. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 95%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Meatless Monday: Sesame Ginger Peanut Noodles with Edamame, Kale and Almonds, Sesame Noodles With Broccoli, and Sesame Noodles with Broccoli.
Servings: 8
Preparation duration: 6 minutes
Cooking duration: 14 minutes
Ingredients:
1/2 cup chopped Blue Diamond Almonds (I used the Wasabi and Soy Sauce variety)
3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
1/2 teaspoon sriracha or hot chili oil
4 cloves garlic, peeled and thinly-sliced
optional garnishes: thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper, crushed red pepper flakes
1/2 teaspoon ground ginger
1 pound (16 oz.) uncooked linguine (or any noodles, such as rice noodles, soba noodles, lo mein noodles, etc.)
1/2 teaspoon freshly-cracked black pepper
2 tablespoons rice wine vinegar
salt and pepper
1 batch Sesame-Soy Vinaigrette (see below)
1 tablespoon sesame oil
1/4 cup soy sauce
1 tablespoon peanut or vegetable oil
Equipment:
pot
frying pan
whisk
Cooking instruction summary:
To Make The Noodles:Cook noodles al dente in a large stockpot of salted water according to package instructions. Drain, and set aside.Meanwhile, as the pasta is cooking, heat oil in a large saute pan over medium-high heat. Add thebroccoli florets and season with a few pinches of salt and pepper. Saute, 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. Remove from heat and set aside.When the pasta is drained, return it to the large stockpot, and stirin the cooked broccoli and garlic, almonds, and sauce until everything is evenly combined.Serve immediately, 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.)To Make The Sauce:Whisk all ingredients together until combined. Set aside.
Step by step:
1. To Make The Noodles:Cook noodles al dente in a large stockpot of salted water according to package instructions.
2. Drain, and set aside.Meanwhile, as the pasta is cooking, heat oil in a large saute pan over medium-high heat.
3. Add thebroccoli florets and season with a few pinches of salt and pepper.
4. Saute, 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.
5. Remove from heat and set aside.When the pasta is drained, return it to the large stockpot, and stirin the cooked broccoli and garlic, almonds, and sauce until everything is evenly combined.
Serve immediately, 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.)To Make The Sauce
1. Whisk all ingredients together until combined. Set aside.
Nutrition Information:
covered percent of daily need
