
Yields:
1 - 2 serving(s)
Prep Time:
15 mins
Total Time:
20 mins
Cal/Serv:
393
Broccoli stems are sorely underrated and so neglected in the world of recipes that constantly call for florets and nothing more. Having grown up with a veggie called celtuce, I've come to cherish the sweet, tender, yet still slightly crisp broccoli stem as a poor man's celtuce. Maybe you'll consider it a freebie that accompanies your broccoli floret at first, but once you discover its own textural and flavor merits as well as its versatility—the stem can be cooked in all the same ways the floret is cooked—you might start to look at it as the star of the bunch.
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Ingredients
For the "noodles"
- 4
whole broccoli stems
For the peanut sauce
- 3 Tbsp.
peanut butter
- 2 Tbsp.
Sriracha
- 1 Tbsp.
rice wine vinegar
- 1 tsp.
toasted sesame oil
- 1 Tbsp.
cold water
- 1/4 tsp.
kosher salt
Pinch MSG (optional)
- 1/8 tsp.
ground white pepper
Thinly sliced green onions, for garnish
Toasted sesame seeds, for garnish
Directions
- Step 1Trim the tough ends of each broccoli stem and peel off fibrous outer layers. Using a sharp knife, slice broccoli stems into desired noodle shapes.
- Step 2In a medium pot of salted boiling water, cook broccoli "noodles" until vibrantly green and slightly more bendy, about 2 to 3 minutes. Drain.
- Step 3In a medium bowl, whisk together all peanut sauce ingredients until smooth. Add desired amount of sauce to cooked "noodles" and stir to coat evenly.
- Step 4Garnish with green onions and sesame seeds before serving.
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