Asian Noodles and Broccoli
January 18, 2012
"This recipe was featured in the Vegetarian Network of Austin's April/May 2001 newsletter, Austin Vegetarian Living."
- Serving Size: 1 (389.8 g)
- Calories 559.9
- Total Fat - 19.7 g
- Saturated Fat - 3.3 g
- Cholesterol - 1.6 mg
- Sodium - 727.1 mg
- Total Carbohydrate - 65.9 g
- Dietary Fiber - 8.9 g
- Sugars - 5.3 g
- Protein - 31.7 g
- Calcium - 410.1 mg
- Iron - 8.5 mg
- Vitamin C - 103.4 mg
- Thiamin - 0.6 mg
Cut broccoli into bite sized chunks.
Bring a large pot of water to boil.
Add broccoli and cook until crunchy tender, about 4-5 minutes.
Remove broccoli with slotted spoon, rinse under cold water, and drain.
Add the pasta to the boiling water and cook until al dente.
While the pasta is cooking, heat the sesame oil and olive oil in a skillet.
Add the broccoli, tofu cubes, soy sauce, vinegar, and surgar, and stir fry for 30 seconds, then remove from heat.
Drain the pasta and toss it with the broccoli mixture.
Serve warm or at room temperature.
Tips & Variations
No special items needed.