Garlic Sriracha Noodles with Broccoli and Edamame
Serves 4
Adapted from Bad Manners
For Sriracha Sauce:
¼ cup tahini or smooth peanut butter
3 tablespoons water
2-3 tablespoon Sriracha hot sauce
3 tablespoons soy sauce
1 tablespoon olive oil
Juice of 1 lime (about 2-3 tablespoons)
1 teaspoon sugar
For Sautéed Broccoli:
1 tablespoon olive oil
1 head broccoli, cut into small florets
¼ cup onion, diced
1 tablespoon soy sauce
1 cup shelled frozen edamame
1 tablespoon water
Juice of ½ lime (about 1-1½ tablespoons)
For Noodles:
2 tablespoons olive oil
6-7 cloves garlic, minced
2x 3 ounce packets ramen, cooked (with seasoning packet discarded)
Green onions, thinly sliced, for garnish
Sesame seeds, for garnish
For Sriracha Sauce:
In a medium bowl, blend together the tahini/peanut butter, water, Sriracha, soy sauce, olive oil, lime juice, and sugar until it all becomes smooth. Set aside.
Heat a a large skillet or wok over medium heat. As it’s warming up, add the olive oil to the pan. Add the onion and sauté it until it starts to look translucent, about 1-2 minutes. Add the broccoli florets and cook for an additional 2-3 minutes.
Drizzle in the soy sauce, stir it around and keep cooking until the broccoli is tender, 1-2 more minutes. Add the frozen edamame and cook for just long enough for them to warm up, about 1 minute.
Tip the broccoli onto a plate and top with the lime juice. Set aside.
Heat the pan back up over medium heat. Add the olive oil to the pan and let it get warm. Add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the noodles to the pan, toss, and then drizzle the Sriracha sauce over top. Stir the noodles around until they are all coated and turn off the heat.
If the sauce gets too thick, add another 1-2 tablespoons of water to loosen the dish up and help the sauce coat the noodles.
Top with green onions and sesame seeds. Serve along side the broccoli and edamame. This dish is also great cold the next day with sliced cucumber and cilantro.
Enjoy!