• 1 medium head broccoli
• 2 bunches green onions
• 2 large minced cloves garlic
• 2 tablespoons minced fresh ginger (you can use dried, but fresh is better)
• 2 tablespoons peanut butter
• 1 tablespoon sugar (omit if you are using peanut butter with sugar added)
• ¼ cup soy sauce
• 3 Tablespoons water or vegetable broth
• 2 tablespoons lemon
• salt to taste
• 8 ounces of pasta
• oil

Cut up the broccoli into florets and 1 inch pieces.

Cut off the roots and any wilted greens from the green oinions. Slice them thinly. Put the green onions into a small bowl and add the garlic, ginger, peanut butter, soy sauce, and sugar. Stir well, blending the peanut butter. Add the remaining ingredients (liquid, lemon juice and salt).

Cook your noodles (we would use something like soba, spaghetti, or vermicelli) until al dente. Drain, rinse with cold water, drain again and set to one side.

Heat oil in a large, deep skillet (a wok would work) Stir fry the broccoli for three or four minutes. Add the noodles, stirring continously so they won't stick (you may need more oil. I almost always do). Give the peanut butter stuff one more good stir to mix in the spices well, and add it to the broccoli and noodles in the pan, stirring well so it all gets coated with the peanut butter/spice mixture. Serve immediately.

Preparation time: 20 minutes

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