broccoli and noodle stir-fry

i've been making this yummy pasta for a while now, and i thought i would share the recipe.

the original recipe is in the Casual Cooking Pampered Chef cookbook, and it is called Cashew Chicken and Broccoli Stir-fry. but of course, i don't eat chicken, so i changed it up a bit. it takes about 25 minutes for prepping, and 15 to 20 minutes to cook.

so here it is:

sauce:
1/2 cup vegetable broth
1/4 cup creamy almond butter
2 tablespoons soy sauce
1 tablespoon honey
dash of ground red pepper

vegetables:
4 to 6 cups broccoli florets
3 stalks celery, cut diagonally into 1/2 inch squares
3 green onions with tops, cut into 1 inch pieces
2 teaspoons finely chopped, peeled fresh ginger-root, divided
4 teaspoons coconut oil, divided
2 garlic cloves, pressed, divided
2 packages (3 ounces each) ramen noodles, any flavor
1/3 cup cashews

1. For sauce, combine vegetable broth, almond butter, soy sauce, honey and ground red pepper in a small bowl; mix with a whisk (mixture will not be smooth). set aside.

2. For vegetables, cut broccoli, celery, and green onions. Finely chop peeled fresh ginger-root.

3. Heat 2 tablespoons of the oil in a stir-fry skillet over high heat until hot. Add 1 teaspoon of the ginger-root and 1 garlic clove pressed. Cook and stir 6 to 7 minutes.

4. Reduce heat to medium-high. Heat remaining 2 teaspoons oil in same skillet. Add broccoli, celery and remaining ginger-root and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp-tender. Stir in sauce, bring to a boil. Remove skillet from heat.

5. Meanwhile, bring 4 cups water to a boil in a small sauce pan. Break noodles and add to boiling water (discard seasoning packets). Cook 3 minutes, stirring constantly; drain. Stir noodles into chicken mixture. Sprinkle with cashews. Serve immediately.

makes 4 servings, and works just as well if you double the recipe. as i do every time since i am cooking for 6.

enjoy :)
-lydia