Rice Noodles with Broccoli

If you have known me for a long time, then you will remember that was a vegetarian for about 9 years. While I am no longer strictly a vegetarian, I do still eat mostly meat-free. This dish is one of my favorites, and while there is no meat in it at all, you can add it if you like. I think it would be super-yummy with shrimp, or chicken. 

Stir Fried Rice Noodles with Broccoli

3 Tbs. soy sauce or tamari

3 Tbs. rice wine vinegar

2 Tbs. freshly ground ginger

1 Tbs. finely minced chives

2 Tbs. chili garlic sauce

2 Tbs. brown sugar

1 Tsp. sesame seeds

1 Tbs. Fresh minced garlic ( about 3 cloves)

12 oz. broccoli florets

16 oz. bag of wide rice noodles

1-2 Tbs. sesame oil

Combine the first 7 ingredients together in a glass measuring cup, or a jar. Whisk to make a smooth thick sauce.

Place a large pot of water on the stove and bring it to a boil. In the meantime, place a 12-14 inch skillet over very high heat. Once the skillet is hot, spray it with a little nonstick food spray. Add the broccoli and allow it to brown on one side. 

Toss, and add ¼ cup of water, and allow this to completely evaporate while continuing to toss the broccoli. Be careful not to overcook it, as broccoli loses nutrients during the cooking process. The longer you cook it, the more goodness escapes!

Once the water begins to boil; add the rice noodles and turn the heat down to low. Soak the noodles according the package directions (about 7-9 minutes).

When the broccoli is done cooking remove it from the skillet, and add the sesame oil. Turn the heat off and add the minced garlic, gently brown it by tossing it vigorously to keep it from burning.

Add the reserved sauce. 

When the noodles are done drain them thoroughly, turn the sauce mixture up to medium-high heat and allow it to begin to simmer. Add the noodles and broccoli and toss together.  

 Serve immediately.  

Yields 4-6 portions.