Chinese Noodles with Broccoli

By Hklbrries

Ingredients

• 1 pound broccoli
• 1 pound dried pasta (linguine or fettucine)
• 2 tbsp dark (roasted) sesame oil
• 1 tbsp light olive oil
• 2 tbsp garlic, chopped
• 1 tsp hot red pepper falkes
• 1 (6 ounce package) baked, pressed tofu, cut into 1/2-inch thick cubes
• 6 tbsp reduced-sodium soy sauce
• 3 tbsp rice wine vinegar
• 2 tbsp light brown sugar

Details

Servings 6

Preparation

Step 1

Cut 1/2 inch off the ends of the broccoli stalks and cut the thick stalks away from the tops. Separate the tops into florets. Peel away the fibrous outer layer of the stalks and cut them into bite-sized chunks.

Bring a large pot of water to a boil. Add the broccoli and cook for 4 to 5 minutes or until it is crunchy-tender. Remove the broccoli with a slotted spoon (saving the water) and rinse it under cold water.

Add the pasta to the broccoli water and cook until the pasta is tender but still firm.

Meanwhile, heat the sesame and olive oils in a skillet. Add the garlic and red pepper and stir-fry for 10 seconds. Add the broccoli, tofu, soy sauce, vinegar and brown sugar. Stir-fry for 30 seconds. Remove from heat.

Drain the pasta and toss it with the broccoli mixture. Serve at once or later, at room temperature.