Instructions
Follow the steps and taste along the way.
Prepare the noodles and vegetables
Pour 1,500 ml of boiling water over the rice noodles and let them stand according to the package instructions, usually for 5 to 7 minutes. Once they are pliable but still firm to the bite, drain them. Separate the broccoli into small florets and cut the stem into thin slices. Slice the spring onions into rounds and finely chop the garlic.
Mix the sauce
In a bowl, combine the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and 60 ml of water. Stir until smooth and pourable. If it is very thick, add an extra 10 ml of water, measured separately.
Stir-fry the broccoli
Heat the oil in a large pan or wok over medium-high heat. Add the broccoli and stir-fry for 4 minutes, stirring occasionally; the florets should brown in places but remain firm. Add the garlic and the white parts of the spring onions and stir-fry for another 30 seconds.
Combine the noodles with the sauce
Add the drained noodles and peanut sauce to the pan. Toss for 1 to 2 minutes, until everything is heated through and the sauce coats the noodles. If the mixture is sticking or too thick, add a little water, a spoonful at a time. Remove from the heat once the dish is hot and the noodles are pliable.
Finish and serve
Divide the dish among four bowls. Sprinkle with the green parts of the spring onions and the coarsely chopped peanuts. Serve immediately, while the noodles are hot and the broccoli is still crunchy.
