Heat 3 cups of water in a pot and cook noodles (~4 mins). When cooked, turn off heat and place broccoli florets in a large bowl in sink to catch the hot water so the broccoli can quickly blanch. Use a fine strainer for the noodles, rinse with cold water.
Heat a large sauté pan over a medium heat, add avocado oil and onions, turn down heat to low/medium.
Sauté for 2-3 mins, then add garlic and ginger (if ginger is in powder form, wait till later), cook and stir for 3 mins.
Add mushrooms and cook for another 2-3 mins, until lightly browned and softened. Add aminos, ginger powder (if using), rice vinegar, maple syrup, cayenne, and cornstarch to the pan while stirring frequently.
After ~1-2 mins, when more liquid is needed, start adding broth 1 tbsp at a time while stirring continuously. Continue to add broth and simmer sauce until all the broth has been added to the pan (10 mins max).
Add cooked noodles, broccoli, and sesame oil to pan.
Divide between bowls and serve with chopped green onions, sesame seeds, and lime.
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