| Servings | Prep Time |
| 4 | 25minutes |
| Servings | Prep Time |
| 4 | 25minutes |
Ingredients
- 6 ounce mung bean noodles
- 3 Tbsp. olive oil
- 1 Onion large, diced
- 1 head Broccoli chopped into small spears
- 1/4 cup water
- 3 clove Garlic
- 1 tsp. Celtic sea salt
- 1 Tbsp. Toasted sesame oil
- 1 Tbsp. Agave nectar
- 1 Tbsp. Ume plum vinegar
- 1 Tbsp. arrowroot powder
- 1 Tbsp. water
- 1/4 cup scallion thinly sliced
- 1 Tbsp. Cilantro finely chopped
- 1/4 cup Peanuts roasted and chopped
Servings:
|
Ingredients
Servings:
|
Instructions
- Bring water for noodles to boil in a large pot
- Cook noodles according to instructions on package, then drain and set aside
- In a large skillet, heat olive oil, then add onion
- Sauté onions for 10-15 minutes, over medium-low heat until lightly browned
- Add broccoli and 1 cup water
- Cover pan and sauté 5 minutes or so until broccoli turns bright green and begins to soften
- Stir in garlic and salt
- Then stir in sesame oil, agave and ume vinegar
- In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps
- Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan
- Place noodles on individual plates, then top with broccoli mixture
- Garnish with scallions, cilantro and peanuts
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