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Print this Recipe    Broccoli Noodles

Asian Broccoli/Peanut Noodles

2 stalks broccoli, chopped (including peeled stems)

2 T peanut butter
3 T soy sauce
1 T brown sugar
1/4 c. water
juice of half a lemon (1-1.5 T)
3-4 bunch scallions, chopped
2 cloves garlic, minced or pressed
1 T minced fresh ginger
hot sauce and/or roasted sesame oil to taste

8 oz. whole wheat udon noodles (or use linguini)

1/2 package tofu

Microwave or steam broccoli until crisp-tender; drain.

Combine peanut butter, soy sauce, sugar, water, and lemon juice;
mix well. Add scallions, garlic, ginger, and additional seasonings
(hot sauce, sesame oil). The sauce will look curdled, but it will
smooth out when cooked.

Boil the noodles. Meanwhile, pan-fry the tofu. Add the drained
noodles and broccoli and toss to heat evenly. Add sauce and toss
to combine thoroughly and heat through. (If your tofu is crumbly,
as mine usually is, you can pan-fry it, take it out, and add it
back just before serving.)

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