Linguine con salsa de cacahuete y brócoli

Ingredientes

• 1/2 lb whole wheat linguini
• 14 oz bag frozen broccoli florets ((thawed in the fridge overnight))
• 2-3 cloves garlic (minced)
• 3/4 Tbsp sesame seed oil
• 2 Tbsp less sodium soy sauce
• 1/2 tsp freshly grated ginger ((or 1 tsp ground ginger))
• 1/2 cup reduced fat peanut butter
• 1/4 cup hot water
• 1/4 cup apple cider vinegar
• 2 Tbsp less sodium soy sauce
• 2 Tbsp molasses
• 1/4 tsp + cayenne pepper (to taste)
• Optional: chopped peanuts & scallions (for garnish)

Preparación

1. 1

   In a large pot bring water to a boil & salt (if desired). Start to cook noodles according to the directions on the package.

2. 2

   In the meantime, in a small saucepan over medium-low heat add the peanut butter & hot water, whisking till combined. Mix in the rest of the ingredients. Keep warm until ready to add to wok. Optional: Add up to ¼ cup hot water for a thinner sauce or to desired consistency.

3. 3

   In a wok or pan over medium-high heat, add oil & let heat until glistening. Add broccoli florets & give the pan a shake or a stir, letting cook 1-2 minutes. Add garlic & ginger, then pour in soy sauce & stir until mostly evaporated.

4. 4

   By now the noodles should be done. Drain them & add them to the wok with the broccoli. Add warm peanut sauce & toss to coat the noodles/broccoli.

5. 5

   Add any garnishes & enjoy!