Ingredients

The following ingredients have 2 Servings
  • 2 Tablespoons tamari (we used San J Tamari Soy sauce gluten free, reduced sodium)
  • 2 Tablespoons organic maple syrup
  • 1 teaspoon molasses
  • 2 teaspoons miso (we used Miso Master Organic Mellow White, Premium Lite Miso, Certified Gluten Free) *
  • 2 heaping Tablespoons minced garlic (about 10 cloves)
  • ¼ teaspoon red pepper flake (+/-) add more if you want to spice it up
  • 2 Tablespoons toasted sesame seeds *
  • 4 green onions, sliced
  • 2 cups broccoli florets, cut into very small florets
  • 2 cups fresh baby spinach, chopped
  • 8 oz. brown rice noodles (fast cooking noodles, typically within 5 minutes) We used Thai Kitchen brown rice noodles (stir-fry rice noodles)
  • 1 teaspoon tahini
  • 1 Tablespoon hot pasta water (from cooking the noodles)
  • Chopped green onions (scallions)
  • Red pepper flake
  • Tamari
  • Toasted sesame seeds

Instruction

  • Start boiling the water for the noodles. Do not add the noodles yet.
  • Combine all of the following: tamari, miso, maple syrup, garlic, molasses, red pepper flake, and toasted sesame seeds into a small bowl and whisk well, then set aside.
  • Prepare all the veggies as this recipe comes together fast, set aside.
  • In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the broccoli florets and ¼ cup water. Cover and steam over medium-high heat for approx. 1-2 minutes or just until all the water has evaporated.
  • Now add the noodles to the separate pot of boiling water and cook according to package directions.
  • In a small bowl, make the tahini slurry by adding 1 teaspoon of tahini to 1 Tablespoon of the hot pasta water. Whisk, set aside until ready to use. (see notes)
  • Then add the sauce mixture above in Step 2 to the pot with the steamed broccoli florets, cook for a few minutes to caramelize with medium heat. (Note; you add the sauce to the broccoli pot at the same time you add the noodles to the boiling water as they come together fast).
  • As soon as the noodles are done (typically in 4-5 mins), move your pasta pot near the other pot and transport noodles directly from the pasta pot to the broccoli sauce pot. Do not drain them, simply pick up the noodles with a large tongs/pasta utensil and add them to the sauce mixture.  As soon as you have moved them over, place the tahini slurry on top of the noodles and the noodles into the sauce to coat well, then add the chopped spinach and chopped green onions, and gently stir until everything is coated with the sauce. The noodles will be sticky. The tahini slurry helps reduce the stickiness.
  • Serve immediately and top with your favorite toppers, ex. chopped green onions, toasted sesame seeds, red pepper flake, etc.