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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I got this recipe from a vegan cookbook (I can't remember which one). Again, just looking for the nutritional information. Ingredients:
1 cup light coconut milk |
1/4 cup ketchup (organic) |
2 tablespoons evaporated cane juice |
2 tablespoons lime juice |
3 tablespoons soy sauce |
12 ounces asian noodles |
1 1/2 teaspoons olive oil |
2 -3 garlic cloves, minced |
1 stalk lemongrass (thirds and bruised) |
4 -6 scallions (thinly sliced) |
1 teaspoon dried red pepper flakes (or more to taste) |
1 cup fresh bean sprout |
1/4-1/2 cup cilantro |
1/4-1/2 cup peanuts (chopped) |
Directions:
1. Combine sauce ingredients in small bowl and set aside.
2. Cook noodles until al dente. Drain.
3. Heat oil in wok. Add garlic, saute, then add broccoli, lemongrass, and whites of scallions.
4. Add a bit of water and raise to medium heat. Cover and steam 3-4 min., until broccoli is tender-crisp.
5. Add noodles, sauce, and greens of scallions. Stir gently. Stir in red pepper flakes (to taste), cilantro, and peanuts. Serve.
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