Email to HybridOwner      

Chinese - Style Noodles With Broccoli and Sesame

Source of Recipe

Mary Gwynn’s 30-Minute Vegetarian Recipes


Recipe Introduction

Chinese rice noodles in this recipe may be substituted for tagliatelle, or even egg noodles. The colour and texture of this dish combined with broccoli and baby corn are exceptional.

List of Ingredients

1/2 lb. broccoli
1 garlic clove
1 inch piece fresh gingerroot
1 dried red chili
1 cup baby corn
6 oz. Chinese noodles
2 tbsp. tahini paste
1 tbsp. dark soy sauce
1 tbsp. red wine vinegar
1 tbsp. sunflower oil
1 tbsp. sesame seeds



Recipe

1. To prepare the vegetables, cut the broccoli into flowerets. Chop the garlic, peel and chop the ginger, and chop the chili.

2. Bring a large saucepan of water to a boil over high heat. Add the broccoli and corn and return the water to a boil, then remove the vegetables from the pan with a slotted spoon and plunge into cold water. Drain and pat dry with paper towels.

3. Add the noodles to the pan of boiling water and cook for 5 minutes or until tender. Drain; rinse under cold water to cool, then drain again.

4. Meanwhile, put the tahini paste, soy sauce, vinegar, and sugar in a bowl and mix together, then set aside.

5. Heat the oil in a wok or large skillet over high heat until almost smoking. Add the garlic, ginger, and chili pepper and stir - fry 30 seconds. Add the broccoli and corn continue stir - frying for 3 minutes.

6. Add the cooked noodles to the pan along with the tahini mixture; cook and stir for 2 minutes more or until heated through. Sprinkle with sesame seeds and serve immediately.