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:
Cook the Noodles:
Cook the noodles according to the package instructions. Drain and set aside.
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.
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.
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.
Serve:
Divide the noodles and vegetables among serving bowls.
Garnish with sliced green onions, sesame seeds, and fresh cilantro or basil.
