Thai Noodles and Broccoli
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Thai Noodles and Broccoli
Category
Potatoes, Pastas and Grains
Ingredients
- 2-3 cups broccoli florets
- 1 tablespoon Fustini's Sesame oil
- salt and pepper to taste
- pinch of crushed red pepper flakes
- 2 3-ounce packages of ramen noodles, discard the flavor packet
- 3 tablespoons Fustini's Sesame oil
- 1/3 cup peanut butter
- 1/3 cup soy sauce
- 1-2 tablespoons Farmstyle Sriracha
- 3 tablespoons Fustini's Ginger and Honey balsamic
- juice of 1/2 a lime
- 1 tablespoon honey
- 8-10 ounces of cooked protein (steak, pork, chicken)
- 1 red bell pepper, sliced thinly
- 3 green onions, sliced thinly
- 1/4 cup nuts (peanuts, cashews, almonds)
- 3 tablespoons fresh cilantro
Ingredients
Directions
- Preheat the oven to 400 degrees. Place the broccoli florets on a baking sheet and drizzle with sesame oil. Sprinkle salt, pepper and crush pepper flakes. Roast 15-20 minutes until slightly charred. Bring a pot of water to a boil and cook noodles according to package directions.
- In a large skillet, heat Sesame oil over medium-low heat. Stir in peanut butter, soy sauce, 1/2 of the balsamic, sriracha, lime juice, and honey. Stir until smooth. Toss in cooked noodles, protein, red peppers, green onions, nuts, cilantro, and broccoli. Stir until everything is combined and warmed. Serve immediately.
Recipe Note
Adapted from How Sweet Eats (pictured with grilled steak)