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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Mondays: Roasted Broccoli, Peanut, and Rice Noodle Stir-Fry

December 29th, 2014 · No Comments · Allergies, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, Lunch, New Year's, New York City, North Fork, Pasta, pescatarian, Side Dishes, Tips, Vegan, Vegetarian, Winter Recipes

I used to wait until the first of the year to get myself back on track with lighter meals and more consistent workouts, but for the last few years, I have given up the indulging right after Christmas Day. It’s a great way to welcome in the New Year a little wiser and a little lighter, and with Meatless Mondays, you’ll have a few extra bucks to boot!


1 package rice vermicelli
1 bunch broccoli, stems separated
3 tbsp. extra virgin olive oil
Sea salt and freshly ground black pepper
2 tbsp. rice vinegar
1½ tbsp. peanut oil
6 cloves garlic, minced
½ cup garden vegetable stock
1 tbsp. tamari
1 tbsp. sesame oil
Red chili pepper flakes
1½ tbsp. fresh ginger, chopped finely
¼ cup unsalted, roasted peanuts, chopped
4 scallions, sliced thinly
bean sprouts or sprouts of choice

Preheat your oven to 450 degrees. Cook the vermicelli according to the instructions on the package, then set aside.

While the noodles are cooking, slice the broccoli stems diagonally to about ¼” thickness and sauté with extra virgin olive oil for about 10 minutes or until they are slightly brown on the edges and season to taste with sea salt and freshly ground black pepper. Toss with the rice vinegar, then set aside.

In the mean time, mix the vegetable stock, tamari, and sesame oil together in a large bowl. Add red chili pepper flakes to taste and set aside. Heat half of the peanut oil, half the ginger, and half of the garlic in a wok. Once the wok is hot, add the peanuts and stir fry for 3-5 minutes, then add the the bowl with the sauce. Wash out your wok, then use it to heat the rest of the oil, garlic, and ginger. Add the broccoli florets and stir fry on medium heat until tender, a little more than 5 minutes. Add to the sauce and peanuts, stirring until everything is evenly coated in sauce.

Add the vermicelli, roasted broccoli stems, and stir-fried broccoli to a large serving bowl and mix together thoroughly. Top with the sliced scallions and fresh bean sprouts, and serve warm with a glass of 2013 Gewurztraminer from Bedell Cellars. Or, if one of your new health resolutions includes cutting back on alcohol, try pairing with a lime and thai basil cordial.

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