Source: Rabbit & Wolves | Serves: 4 | Time: 25 min
Changes: replaced corn starch with tapioca starch; used infused EVO; used sriracha instead of hot sauce; and used coconut aminos instead of soy sauce.
1 small head of #Broccoli, cut into florets
1 cup almond milk
3/4 cup tapioca starch
1 1/2 tsp salt, divided
1/4 cup sriracha
1/2 cup agave syrup
2 tsp apple cider vinegar
1/4 tsp. red pepper flakes
8-10 oz ramen noodles
2 tbsp coconut aminos
Cook ramen noodles according to package instructions. Once they are done, set aside.
Meanwhile, add the almond milk to a bowl, then add the tapioca starch and 1 tsp of salt to another bowl.
Dip each broccoli floret into the almond milk, then coat in corn starch. Shaking off any excess. Repeat with all the broccoli and place in a bowl.
Then, heat the oil on medium high in a non stick pan. Once the oil is hot, add the broccoli, toss and fry for a few minutes, reducing heat as needed, browning on each side until the broccoli is nice and crispy.
While the broccoli is cooking, mix the firecracker sauce. In a mixing bowl, whisk together the sriracha, agave, apple cider vinegar, the remaining 1/2 tsp of salt and red pepper flakes.
Once the broccoli is done, if there is excess oil, drain it out, then toss in the ramen noodles, then pour the sauce in and toss to coat everything.
Cook for another minute or two until the sauce is nice and thick. Then add the coconut aminos. Toss, taste and adjust seasoning, then serve immediately.