VEGAN Friendly Noodles with Broccoli

Ingredients:

• 200g of your favorite vegan noodles (e.g., rice noodles, soba noodles, or whole wheat noodles)
• 1 large head of broccoli, cut into small florets
• 1 tablespoon olive oil or sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon hoisin sauce (optional for added sweetness)
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon red pepper flakes (optional for heat)
• 2 green onions, sliced
• Sesame seeds for garnish
• Fresh cilantro or basil for garnish

Instructions:

1. Cook the Noodles:
   • Cook the noodles according to the package instructions. Drain and set aside.
2. Prepare the Broccoli:
   • Bring a pot of water to a boil and blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
3. Stir-fry the Vegetables:
   • In a large pan or wok, heat the olive oil or sesame oil over medium-high heat.
   • Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
   • Add the sliced red bell pepper and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
4. Combine and Season:
   • Add the blanched broccoli to the pan and toss to combine.
   • In a small bowl, mix the soy sauce (or tamari), hoisin sauce (if using), rice vinegar (or lime juice), maple syrup, and red pepper flakes. Pour this sauce over the vegetables.
   • Add the cooked noodles to the pan, tossing everything together until the noodles are well-coated with the sauce and the vegetables are evenly distributed.
5. Serve:
   • Divide the noodles and vegetables among serving bowls.
   • Garnish with sliced green onions, sesame seeds, and fresh cilantro or basil.