Spring Rolls with Noodles, Broccoli and Soy-Ginger Sauce
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SERVINGS 4
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PREPARATION 10 MINUTES
INGREDIENTS
- 2 packs of Vegetable Spring Rolls
- 6 tbsp (90 ml) soy sauce
- 3 tbsp (45 ml) honey or maple syrup
- 2 tbsp (30 ml) lime juice or apple cider vinegar
- 2 tsp toasted sesame oil
- 1 ½ tsp fresh ginger, grated (with its juice)
- 1 tbsp vegetable oil or virgin sesame oil
- 2 cloves garlic, crushed
- 400 g broccoli cut into small florets
- 1/2 tsp sea salt
- 250 g rice noodles
- fresh scallions, chopped, to taste
- chili flakes, to taste
- black sesame seeds, to taste
COOKING INSTRUCTIONS
- Prepare the Spring Rolls according to the package instructions.
- In a small bowl, whisk together the soy sauce, honey or syrup, lime juice, toasted sesame oil, and ginger with a fork. Set aside.
- In a large pan, heat the vegetable oil over medium-high heat. Add the garlic, broccoli, and salt, and stir. When it starts to brown (3-4 minutes), add 1/4 cup of water to the pan and reduce the heat to medium. Continue to sauté, stirring very frequently, for about 15-17 minutes or until the broccoli softens slightly (the stem will remain crunchy, see tip). In between, add another 1/4 cup of water.
- Meanwhile, boil water in a pot. Just before the broccoli is ready, add the noodles to the water and cook according to package directions.
- When the broccoli is ready, turn off the heat and add the sauce to the pan. Immediately add the drained noodles and stir gently. Serve sprinkled with fresh scallions, chili flakes, and black sesame seeds. Serve with spring rolls.
Tips
-Toasted sesame oil and noodles can be found in the ethnic products section of supermarkets or in Asian food stores. Black sesame seeds are available in organic stores. -The broccoli will be al dente. If you prefer it softer, after the first 3-4 minutes, you can add water and cover the pan with a lid. Let it steam for about 20 minutes, adding a little water if/when needed.
