#BROCnoods

Meat-free Mondays just got a new best friend.
— MOFMOF
IMG_2451.JPG

serves 1

1tbs vegetable oil

1/2 broccoli, stem sliced, florets sliced and kept separate

1/4 red onion, sliced

1tbs sesame seeds

1 garlic clove, thinly sliced

1 small piece ginger (2cm) thinly sliced/shredded

200g frozen udon noodles

GO-TO SAUCE (Also good for dumplings)

1tbs peanut butter (i like crunchy)

1 1/2 tbs black vinegar

1tbs soy sauce

1-2 tsp chilli crisp oil (Angry Grandmah)

Bring a saucepan of water to a boil.

Meanwhile, heat oil in a frypan over medium-high heat and add broccoli stem, onion and sesame seeds and cook, tossing, for 2-3 minutes. Add broc tops, garlic and ginger and toss to warm through.

Cook noodles as per packet instructions. Drain and RESERVE 1/2 CUP COOKING LIQUID. Rinse noodles under cold water. Combine reserved cooking liquid with GO-TO sauce ingredients and add to the pan with vegetables along with noodles. Toss to coat and warm through for 1-2 minutes.

Transfer to a bowl and serve HAWT.

Samantha Coutts/ Parish