Asian Broccoli/Peanut Noodles

[Guest guest]

Asian Broccoli/Peanut Noodles

 

2 stalks broccoli, chopped (including peeled stems)

 

2 T peanut butter

3 T soy sauce

1 T brown sugar

1/4 c. water

juice of half a lemon (1-1/2 Tbls)

3-4 bunch scallions, chopped

2 cloves garlic, minced or pressed

1 T minced fresh ginger

hot sauce and/or roasted sesame oil to taste

 

8 oz. whole wheat udon noodles (or

use linguini)

 

1/2 package tofu

 

Microwave or steam broccoli until crisp-tender; drain.

 

Combine peanut butter, soy sauce,

sugar, water, and lemon juice;

mix well.

 

Add scallions, garlic, ginger, and

additional seasonings (hot sauce,

sesame oil).

 

The sauce will look curdled, but

it will smooth out when cooked.

 

Boil the noodles.

 

Meanwhile, pan-fry the tofu.

 

Add the drained noodles and broccoli

and toss to heat evenly.

 

Add sauce and toss to combine thoroughly

and heat through.