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
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
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.
~5 miles of walking
15 minutes of yoga