Serves: 4
Ingredient | Qty | Prep |
Noodle cakes | 4 | cooked |
Broccoli | 3 small | chopped in florets |
Carrot | 3 medium | julienne |
Red pepper | 2 large | julienne |
Cucumber | 1 large | julienne |
Green onion | 3-4 stalks | chopped |
Sesame seeds | 1 tbsp | toasted |
Salt | to taste | |
For Sauce: | ||
Peanut butter | 1/4 cup | |
Sriracha sauce | to taste | |
Vinegar | 2 tbsp | |
Soy sauce | 3 tbsp | |
Sesame seeds | 2 tbsp | toasted |
Garlic | 1 clove | minced |
Brown sugar | 1 tbsp |
Method:
- Add broccoli to the pan of noodles when they are almost cooked. Turn off heat and drain; run under cold water to stop the cooking process
- Blend all the ingredients together to make sauce. Add hot water as needed for consistency
- Toss vegetables with sauce and noodles
- Garnish with chopped green onion and toasted sesame seeds
Comments