Purple sprouting broccoli with rice noodles

dinner · ⏱ 30 min · 6 portions · 90.0 g carbs / portion · vegan · allergens: sesame, tree nuts

v5 · rb0e705f985 20260727Z1751 600 g purple-sprouting broccoli 450 g wide rice noodle 4 tbsp sesame oil 3 tbsp lime juice salt to taste 🔪 blend galangal, chilli, lemongrass, garlic, shallot, coriander seeds, cumin seeds, lime zest and juice, and fresh coriander into a curry paste 🔪 trim broccoli and divide into large florets 🍳 ⏱ 2-3 min sauté red onion in vegetable oil until translucent 🍳 ⏱ 2 min add curry paste and cook, stirring 🍳 ⏱ 5 min add salt, palm sugar, kaffir lime leaves, and coconut milk; bring to a boil then simmer 🍳 cook wide rice noodles in boiling salted water as instructed on the packet 🍳 ⏱ 1-2 min cook broccoli in boiling salted water 🔪 rinse noodles briefly under hot water, then drain and toss with sesame oil and lime juice; season well with salt 🍽 drizzle remaining sesame oil over broccoli and sprinkle with salt pinch 🍽 divide noodles between wide bowls and top with broccoli spoon curry sauce over and around the broccoli finish with shredded basil, chopped pistachio and a squirt of lime Purple Broccoli 🎉 2 pieces galangal 1 piece green chilli 1.5 pieces lemongrass 1 piece garlic clove 0.5 pieces shallot ½ tbsp coriander seed ½ tsp cumin seed 0.5 pieces lime 1 piece fresh coriander 1 piece red onion 2 tbsp vegetable oil 1½ tsp palm sugar 7 pieces kaffir lime leaf 400 ml coconut milk 2 tbsp sweet basil 75 g toasted pistachio nut red onion, vegetable oil palm sugar, kaffir lime leaf, coconut milk salt sweet basil, toasted pistachio nut
http://flowcooking.food/en-us/recipe/227/purple-sprouting-broccoli-with-rice-noodles/