This is a great way to eat broccoli. The entire dish is so tasty that inspite of large quantity of broccoli in it, you hardly notice it. The tahini sauce is a nice change from the usual chinese stir fry with soya sauce. The sesame lends it a nutty flavor and creamy texture.
Brown Rice Noodles - a handful
Broccoli - 3/4 lb, cut into thin long florets
Carrots - 2, cut into thin roundels
Ginger - 1 inch, cut into thin sticks
Garlic Cloves - 5, thinly sliced
Green Chili - 3, finely chopped
Peanut Oil - 1 tbsp
Salt
For sauce:
Tahini (Sesame Paste) - 2 tbsp
Water - 2 tbsp
Honey - 2 tsp
Soya Sauce - 2 tsp
Red Chili Flakes - 1 tsp
Rice Wine Vinegar - 1 tbsp
Scrambled Egg - 2 (optional)
Mix all the ingredients for sauce and keep aside.
Boil sufficient water and cook the noodles till done. Rinse with cold water and keep aside. (Ideally we should cook the noodles and the vegetables simultaneously so that the noodles can be drained and directly added to the almost cooked vegetable and sauce without waiting).
Heat oil in a wok. Add the chopped chilies, ginger and garlic. Saute for a few seconds till the garlic begins to change color.
Add the broccoli florets, carrots and salt. Cook on medium high heat till the broccoli florets are done but still crunchy.
Add the boiled noodles and tahini sauce. Mix everything well, check for seasoning and heat for a minute more. We can add some scrambled egg on top for extra protein. Serve immediately.
Sending this entry to Show Me Your HITS - Series # 2 ~ Fiber Rich Foods Event hosted by Sangeetha of Spicy Treats
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