2
1 head broccoli
1/2 500-g pkg spaghetti or fettuccine pasta
3 tbsp dark sesame oil
1 egg
3 tbsp olive oil
2 tbsp rice-wine vinegar
2 tbsp soy sauce, preferably light
1/2 tsp hot-red-chili-flakes
1/2 tsp coarse salt
1/2 tsp ground pepper
2 garlic cloves, minced
1 red bell pepper, thinly sliced
1 cup coarsely chopped cilantro
2 green onions, thinly sliced
1/3 cup chopped unsalted peanuts or almond, optional
To cook pasta, bring a large saucepan of water to a boil over high heat. Add pasta and boil until al dente, 8 to 10 min. Meanwhile, slice florets from broccoli, then cut into small pieces. Add broccoli to boiling pasta water for last 2 min of cooking. Drain pasta and broccoli, then return both to saucepan.
Meanwhile, heat 1 tbsp (15 mL) sesame oil in a small frying pan, preferably non-stick, set over medium-high heat. In a small bowl, whisk egg, then pour into pan. Tilt pan to make a thin omelette. Cook just until egg is set and light brown, about 30 sec to 1 min per side. Turn onto a cutting board. When cool, roll up and thinly slice into strips. Set aside.
In a small bowl, stir olive oil with rice wine vinegar, soy sauce, chili flakes, salt and pepper. In a small frying pan, set over medium-low heat, add remaining 2 tbsp (30 mL) sesame oil. Add garlic and red pepper. Stir often until pepper begins to soften, 2 to 3 min. Turn over noodles and stir in olive oil mixture. Add cilantro, green onions and peanuts. Toss to mix. Taste and add more salt and pepper, if needed.
Enjoy right away or press a piece of plastic wrap on the surface and leave at room temperature up to 4 hours before serving. Or once it is cool, cover and refrigerate up to 2 days and serve cold. Refresh with cilantro or hot chili flakes, if needed.
Calories 266, Protein 7.1g, Carbohydrates 31.1g, Fat 13.2g.
This wilt-free salad is perfect picnic fare. It tastes better the longer it sits, so make it a day ahead if you can.