INGREDIENTS
3 tablespoons low sodium soy sauce
1/3 cup tahini
2-3 tablespoons brown sugar (or sub coconut sugar or honey)
1/2 tablespoon rice vinegar
1 tablespoon fresh grated ginger
2 cloves garlic, minced
1-2 tablespoons hot chili paste
2-4 tablespoons water, to thin the sauce
1 tablespoon sesame oil
1 large head of broccoli, chopped into florets
Freshly ground salt and pepper
10 ounce rice noodles (or sub spaghetti or linguine)
Red pepper flakes, if you want it extra spicy
Toasted sesame seeds
INSTRUCTIONS
1. First make your sweet and spicy sauce: in a medium bowl, whisk together the soy sauce, tahini, brown sugar, rice vinegar, ginger, garlic, hot chili paste and water together. You want the sauce to be pourable and fairly thin, like a salad dressing, it will thicken as it sits a bit. Set aside.
2. Add 1 tablespoon sesame oil to a large pot and place over medium heat. Add in broccoli florets, season with a little salt and pepper and cook, stirring frequently, for 6-8 minutes or until broccoli is slightly tender but still has a bite. The broccoli should get somewhat charred and slightly golden and crispy in places.
3. While the broccoli is cooking you can make your rice noodles according to the directions on the package. Then drain and set aside.
4. Once the broccoli is done cooking, you can add in your rice noodles and the tahini sauce. Toss well to combine and coat the noodles and broccoli with the sauce. Garnish with sesame seeds and extra red pepper flakes if you want it a little spicier. Serves 4.
credit: ambitiouskitchen.com