Ingredients
1tbsppeanut oilor vegetable oil
1lbuncooked linguineor any noodle of your choice
3cupsbroccoli floretschopped
4clovesgarlic,peeled and thinly-sliced
salt
pepper
½cupBlue Diamond Almondschopped
¼cupsoy sauce
2tbsprice wine vinegar
1tbspsesame oil
½tspfreshly-cracked black pepper
½tspground ginger
½tspsrirachaor hot chili oil
Preparation
Cook noodles al dente in a large stockpot of salted water according to package instructions. Drain, and set aside.
Meanwhile, as the pasta is cooking, heat oil in a large sauté pan over medium-high heat.
Add the broccoli florets and season with a few pinches of salt and pepper. Sauté, stirring once a minute or so, for 4 to 5 minutes until it is slightly charred around the edges and cooked through.
Stir in the garlic and continue sauteing for 1 to 2 minutes, stirring frequently, until the garlic is cooked and fragrant. Remove from heat and set aside.
When the pasta is drained, return it to the large stockpot, and stir in the cooked broccoli and garlic, almonds, and sauce until everything is evenly combined.
Serve immediately, topped with your desired garnishes. Or refrigerate the noodles in a sealed container for up to 3 days.
Whisk all ingredients together until combined. Set aside.
