Noodles With Broccoli And Peanut Sauce Vegan And Gluten Free

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Inspired by a recipe in the one-dish vegetarian by maria robbins, which called for fusilli pasta. shirataki (tofu noodles) give my version extra asian flair and a whole lot of extra protein, but you can sub rice noodles or the whole-wheat pasta of your choice. you can find shirataki in the produce refrigerator of your local health food store.

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Steps

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Chop broccoli into bite-size pieces and steam 2-3 minutes or until tender-crisp.

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Drain and rinse shirataki.

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It will smell a little funky at this point.

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Microwave the noodles for 1 minute and drain well a second time.

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In a bowl large enough to hold the noodles and broccoli , whisk together the peanut butter and hot water until smooth.

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Add soy sauce , worcestershire , garlic , agave , and cayenne.

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Taste and adjust the balance of sweet and hot flavors to your liking.

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Toss the noodles and broccoli into the sauce.

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Serve with peanuts , red pepper , and cilantro for garnishing , if desired.

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Ingredients

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broccoli, shirataki noodles, natural-style peanut butter, hot water, soy sauce, vegan worcestershire sauce, garlic cloves, agave nectar, cayenne, peanuts, crushed red pepper flakes, fresh cilantro