Recipe by Tish
This recipe was modified from one found in the Complete Vegetarian Kitchen.
Top Review by magpie diner
I really liked this too. I wasn't clear in the beginning that it's meant to be served cold, so seeing as I wanted it hot, I just blended up the sauce first, then boiled up the broccoli & noodles at same time (I used fresh udon, so they only take a few minutes). So for me this dish took all of 20 minutes to throw together. It was a little heavy on the ginger for my smaller diners, but I liked it a lot...could have used more tamari maybe. I also made half the recipe and had 2 good portions. I think you could sub quite a few different veggies or add to it with good results. Thanks Tish, this is a handy recipe to have!
- 2 lbs broccoli
- 9 ounces whole-wheat brown rice udon noodles
- 1⁄2 cup unprocessed peanut butter
- 2 1⁄2 tablespoons freshly grated gingerroot
- 1 cup water
- 2 tablespoons tamari soy sauce
- 1 teaspoon brown rice vinegar
- 1 teaspoon maple syrup
- 2 raw garlic cloves, peeled and minced
- 1 dash cayenne pepper
Directions See How It's Made
- Cut off the broccoli stalks and set aside for another use (such as in a vegetable stir-fry). Cut the florets into small pieces and steam them until tender-crisp, about 2 to 3 minutes. Refresh florets under cold running water and drain. Set aside.
- Cook the udon until tender but still chewy, 8 to 12 minutes. Perform step 3 while the udon is cooking. Drain and rinse under cold water to halt the cooking process. Drain thorougly.
- In a blender or food processor, blend the unsalted peanut butter, freshly grated ginger, minced garlic, tamari, brown rice vinegar, maple syrup and cayenne pepper together until smooth, using just enough water to create a medium-thick consistency.
- Immediately place the noodles in a bowl or storage container and toss with the peanut sauce. Add the broccoli.