Asian Noodles and Broccoli

READY IN: 30mins
Recipe by Vegetarian Network Austin

This recipe was featured in our April/May 2001 newsletter.

Top Review by AcadiaTwo

Wow! This was scrumptious! I tripled the sauce and added a little corn starch to thicken it up a bit, plus I used frozen broccoli. I also marinated my tofu in sweet teriyaki sauce for 24-hours and cooked it in a separate skillet. Thanks for posting. Made for PAC Spring 2009.

Ingredients Nutrition

Directions

  1. Cut broccoli into bite sized chunks.
  2. Bring a large pot of water to boil.
  3. Add broccoli and cook until crunchy tender, about 4-5 minutes.
  4. Remove broccoli with slotted spoon, rinse under cold water, and drain.
  5. Add the pasta to the boiling water and cook until al dente.
  6. While the pasta is cooking, heat the sesame oil and olive oil in a skillet.
  7. Add the broccoli, tofu cubes, soy sauce, vinegar, and surgar, and stir fry for 30 seconds, then remove from heat.
  8. Drain the pasta and toss it with the broccoli mixture.
  9. Serve warm or at room temperature.

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