Japanese Broccoli Noodles
1 medium Head Broccoli
2 bunches Green Onions
1 to 2 large Garlic cloves, minced
2 tablespoons peeled, minced Fresh Ginger
2 tablespoons Peanut Butter
1/4 cup Soy Sauce
1 tablespoon Sugar
3 tablespoons Water or Vegetable Broth
2 tablespoons Fresh Lemon Juice
1/2 teaspoon Salt
8 ounces Spaghetti or Vermicelli
1 to 2 tablespoons Vegetable Oil
Trim and discard tough bottoms from broccoli. Cut florets into 1-inch pieces; peel stems if using, and cut then into 1-inch squares. Trim and discard roots and any wilted green tops from green onions.
Mince green onions and combine in a small bowl with garlic, ginger, peanut butter, soy sauce, and sugar. Stir to blend peanut butter, then add water or broth, lemon juice and salt.
Bring a large pot of water to a boil and cook noodles according to package instructions, about 8 minutes for spaghetti, a little less for vermicelli, or until barely tender. Drain and rinse with cold water; drain again and set aside.
Heat wok or other wide, deep cast-iron skillet over high heat for 3 or 4 minutes (if using an enameled or nonstick pan, don’t heat without food in it). Add oil and broccoli. Stir-fry for 3 minutes. Add drained noodles, stirring constantly to heat them evenly.
Stir peanut butter mixture to distribute garlic and ginger, then add to the pan, stirring to distribute sauce evenly throughout. Serve hot.*
If you like tofu, you can add 1/2 pound cut into 1/2 cubes. In that case increase the amount of noodles to 12 ounces.