A very quick dinner experiment — just 5 minutes (+ about 8 minutes for noodle prep). When broccoli is in season, it makes healthy breakfasts and dinners much easier. Broccoli has a few best friends: garlic, chili, cheese, and eggs. Here I’m using one of them.
- 200 g rice noodles
- 4–5 medium broccoli florets
- 1/4 red onion
- 1 tsp dried garlic
- 4 tbsp chili sauce (or 1/2 tsp Tabasco)
- olive oil
- salt and pepper
- 50 ml soy sauce
Soak the noodles in water for 5–10 minutes before cooking. Cut the broccoli into small pieces (or separate into small florets), slice the onion into half-rings.
In a heated pan, add olive oil, then the onion, and after 30 seconds, the broccoli. The broccoli will quickly soak up the oil, so add a little more if needed. Lightly sauté the vegetables for 2–3 minutes, add the dried garlic, and stir.
Add the noodles, and cook for another 3–4 minutes, stirring constantly (cooking time depends on the noodles, but usually 3–4 minutes is enough). If needed, add 40–50 ml water. Stir in the chili sauce and soy sauce. Mix well and taste
Soak the noodles in water for 5–10 minutes before cooking. Cut the broccoli into small pieces (or separate into small florets), slice the onion into half-rings.
In a heated pan, add olive oil, then the onion, and after 30 seconds, the broccoli. The broccoli will quickly soak up the oil, so add a little more if needed. Lightly sauté the vegetables for 2–3 minutes, add the dried garlic, and stir.
Add the noodles, and cook for another 3–4 minutes, stirring constantly (cooking time depends on the noodles, but usually 3–4 minutes is enough). If needed, add 40–50 ml water. Stir in the chili sauce and soy sauce. Mix well and taste
