Good morning lovelies! OK, so my cravings haven’t been as acute as when i was pregnant with Charley (pickled onions, beetroot, Steri Stumpies) but they have been very varied with this baby – as in, i pretty much want to eat anything and everything! I know it’s also to do with the fact that my new treatment is working, my Crohns disease is in remission for the first time in years and i can and want to eat anything that comes my way! I know that this isn’t going to last forever (ie.the excuse to eat all i want) and since i am an older (*ahem*) mother, i need to be careful about going bananas since getting back to a healthy weight is not as easy as it is for moms in their 20’s and 30’s but hey ho, pass me the pizza, people. My craving for the moment is noodles. Oodles of noodles. Asian noodles. And lots of them. Here is a recipe that’s on my radar..
Sesame noodles with broccoli and almonds
Serves 6-8 (which means it makes plenty for seconds or lunch tomorrow)
This Sesame Noodles with Broccoli and Almonds recipe is ready to go in about 20 minutes, and is full of the BEST fresh and zesty flavors!
Prep Time: 6 mins
Cook Time: 14 mins
Total Time: 20 mins
Sesame Noodles with Broccoli and Almonds Ingredients:
• 500g uncooked linguine (or any noodles, such as rice noodles, soba noodles, lo mein noodles, etc.)
• 1 tablespoon peanut or vegetable oil
• 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
• 4 cloves garlic, peeled and thinly-sliced
• salt and pepper
• 1/2 cup chopped almonds
• 1 batch Sesame-Soy Vinaigrette (see below)
• optional garnishes: thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper, crushed red pepper flakes
Sesame-Soy Vinaigrette Ingredients:
• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sriracha or hot chili oil
To Make The Noodles:
1. Cook noodles al dente in a large stockpot of salted water according to package instructions. Drain, and set aside.
2. Meanwhile, as the pasta is cooking, heat oil in a large saute pan over medium-high heat. Add the broccoli 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.
3. When the pasta is drained, return it to the large stockpot, and stir in the cooked broccoli and garlic, almonds, and sauce until everything is evenly combined.
4. 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.
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