Stir-Fried Broccoli and Noodles

Ingrédients

¼ cup oyster sauce OR hoisin sauce

2 tablespoons unseasoned rice vinegar

2 tablespoons soy sauce

Ground black pepper

8 ounces linguine OR spaghetti OR dried lo mein

2 tablespoons grapeseed or other neutral oil

1 pound broccoli, stems peeled and thinly sliced, florets cut into ½- to 1-inch pieces

½ medium red onion, halved and thinly sliced OR 1 small bell pepper, stemmed, seeded and thinly sliced

⅓ cup roasted peanuts OR cashews, chopped

1 tablespoon minced fresh ginger

Optional garnish: Chopped fresh cilantro OR chili oil OR Sriracha

Instructions

In a large pot, bring 2 quarts water to a boil. Meanwhile, in a small bowl, whisk together the oyster sauce, vinegar, soy sauce and ½ teaspoon pepper.

When the water reaches a boil, stir in the pasta, then cook, stirring occasionally, until the noodles are tender. Reserve ½ cup of the cooking water, then drain in a colander. Whisk the reserved cooking water into the hoisin mixture. Set both the noodles and sauce mixture aside.

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the broccoli and cook, stirring occasionally, until well browned in spots, 2 to 4 minutes. Reduce to medium and add the onion, peanuts and ginger; cook, stirring often, until the onion is browned, about 2 minutes.

Stir in the sauce mixture and simmer, uncovered, until the broccoli is bright green and the stem pieces are tender, 3 to 5 minutes; the sauce should be lightly syrupy. Add the noodles and cook, stirring and tossing, until the sauce coats the vegetables and noodles, about 2 minutes.

Notes

This stir-fry pairs broccoli and onion (or bell pepper) with satisfyingly starchy noodles. To mimic the flavoring-building char of high-heat wok cooking, we sear the broccoli in a hot skillet before adding the sauce ingredients. With saltiness, sweetness and umami, either oyster sauce or hoisin offers big flavor and lots of complexity. We think both are handy, must-have ingredients to keep in the refrigerator. A couple tablespoons of rice vinegar and fresh ginger brighten up the flavors.