Prep 20 mins
Cook 0 mins
Inspired by a recipe in The One-Dish Vegetarian by Maria Robbins, which called for fusilli pasta. Shirataki (tofu noodles) give my version extra Asian flair and a whole lot of extra protein, but you can sub rice noodles or the whole-wheat pasta of your choice. You can find shirataki in the produce refrigerator of your local health food store.
- 1 large bunch broccoli (3/4 to 1 pound)
- 2 (8 ounce) packages shirataki noodles
- 3⁄4 cup natural-style peanut butter
- 1⁄2 cup hot water
- 4 tablespoons soy sauce
- 1 tablespoon vegan worcestershire sauce
- 2 garlic cloves, crushed in garlic press
- 1 teaspoon agave nectar (or more to taste)
- 1⁄2 teaspoon cayenne (or to taste)
- 1⁄2 cup chopped peanuts (optional)
- crushed red pepper flakes (optional)
- fresh cilantro (optional)
- Chop broccoli into bite-size pieces and steam 2-3 minutes or until tender-crisp.
- Drain and rinse shirataki. It will smell a little funky at this point. Microwave the noodles for 1 minute and drain well a second time (or else the sauce will get watered down too much).
- In a bowl large enough to hold the noodles and broccoli, whisk together the peanut butter and hot water until smooth. Add soy sauce, Worcestershire, garlic, agave, and cayenne. Taste and adjust the balance of sweet and hot flavors to your liking.
- Toss the noodles and broccoli into the sauce. Serve with peanuts, red pepper, and cilantro for garnishing, if desired.
this was really good...and easy. I'll be making this again, but adding in some chicken or beef - definitely in need of some protein here
Instead of shirataki noodles, I used rice noodles and didn't have any Worc. I used garlic powder and just a sprinkle of cayenne. I served with a miso chicken recipe I just tried and it was a spicy meal! We are going wheatless and gluten-free, so this is great! I didn't really measure the broccoli or noodles (just took a pack of noodles) and it made plenty. Made for Veg@n Swap 8-09.