Szechuan Noodles with Cabbage & Broccoli
2 Tbsp wok oil (or olive oil if using a saute pan)
2 broccoli crowns, rough chopped
1/2 head of green cabbage, sliced thin into strips
1/2 lemon, juiced
1 tsp sesame seeds
1 tsp dark chili oil
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup almond butter
1/2 cup gluten-free soy sauce
1/4 cup sherry vinegar
1/4 cup sherry or dark red wine (I had a tad bit of some Merlot leftover that had gotten quite full bodied, so I used that in place of sherry. I know, leftover wine, I should be ashamed of myself. My Mama raised me better.)
1/4 cup local honey
3/4 tsp red chili pepper flakes
2 Tbsp dark sesame oil
1/2 tsp ground black pepper
1 lb gluten-free pasta (I used rice-based tagliatelle noodles from Schar)
Cook pasta to package directions.
Meanwhile, in a saute pan or a wok, heat oil on medium high heat. Add in broccoli and cabbage, and saute until they begin to brown. Season with a pinch of coarse ground salt and lemon juice. Stir in sesame oil and sesame seeds and cook for an additional 1-2 minutes, taking care not to burn the sesame oil as it does not have the same heat properties as normal cooking oils. Remove from heat and set aside.
In a food processor or blender, blend ginger, clover and vegetable oil until smoothe. Add in tahini, almond butter, soy sauce, vinegar and sherry/wine, and blend to incorporate fully, scraping down the sides if need be. Add in honey, chili flakes, sesame oil and black pepper. Pulse until well blended. Pour half over pasta and toss to fully coat the noodles. Reserve the rest in an air-tight container for future use (I think it could make a pretty killer marinade for some flank steak). Stir in veggies and serve immediately.