Creamy Peanut Broccoli Ramen Stir-fry

When I say "inspired," I mean I messed some things up and this is what came out. Basically, oversteaming the broccoli meant a creamier texture all around. Adding ramen noodles made it feel like it was intentional... I think. No matter what, we enjoyed it. It was a nice post bar meal.



Inspired by an Inspiralized Recipe| Serves: 4 | Time: ~30 min


Ingredients

8 cups #broccoli florets, chopped

1 tbsp tapioca flour

3 tbsp #peanutbutter

3 tbsp coconut aminos

2 tbsp rice vinegar

1 tbsp agave

2 small red #bellpeppers, sliced thin

1 small white onion, sliced thin

2 garlic cloves, minced

1 tbsp sesame seeds

6 oz #Asian noodles of choice, I did ramen, obvi


Instructions

Cook noodles according to package and set aside when done.


Steam the broccoli until crisp tender, 3-4 minutes.


While the broccoli cooks, in a small bowl, whisk together the tapioca flour and 2 tablespoons of water to create a slurry. Set aside.


In another small bowl, whisk together the peanut butter, aminos, rice vinegar, and agave.


Heat the sesame oil in a skillet over medium-high heat. Once oil is shimmering, add the bell pepper, onion, and garlic and cook, stirring until softened, about 3 minutes.


Add the broccoli and cook, stirring for about 3 more minutes.


Add the prepared sauce to the pan, stir, and then add the arrowroot slurry and stir well to let the sauce thicken, about 2 minutes.


Mix in noodles. Plate and garnish with the sesame seeds.


Exercise

~5 miles of walking

15 minutes of yoga


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