Coconut Cilantro Vermicelli Noodles with Broccoli

Hey gurus,

I made this dish last night and although I didn’t write down the recipe exactly, I wanted to share the idea because it turned out really nicely!

Here’s what you’ll need…

  • 1 package of brown rice vermicelli noodles (I like these)
  • 1 bunch of cilantro
  • 1 can of coconut milk
  • 2 dried chili peppers
  • ~1/2 cup veggie broth
  • 1 1 inch piece of ginger
  • 4 cloves of garlic
  • ~1/2 cup peanut butter
  • ~2 tsp maple syrup
  • 1 yellow onion
  • 1 head of broccoli
  • 2-3 carrots
  • Fresh peas
  • Juice of 1 lime
  • Black sesame seeds as a garnish
  • Salt, as desired
  • ~1-2 tbsp olive oil for sautéing veggies

To make, prep all veggies by chopping into bite-sized pieces. You can also start a sauce pan of boiling water for cooking the noodles (don’t forget to salt!). For the sauce, add a generous handful of cilantro, coconut milk, peppers, veggie broth, ginger, 1 clove of garlic, peanut butter, salt and ~2 tsp maple syrup to a blender and mix thoroughly. Like I said, this is a loose recipe, so use your judgement, feel free to play with the proportions and season however you’d like.

Next, dice onion and saute with a bit of olive oil. Add noodles to boiling water to cook. Put veggies and remaining garlic (minced) to the pan with the onion. Cook the veggies very lightly – you want to have a good crunch. Add sauce to pan with veggies and allow to simmer briefly before combing with strained noodles. To finish, squeeze fresh lime juice over the top, top with a generous amount of chopped cilantro and black sesame seeds and serve.