Thursday, June 14, 2012

Chorizo and Broccoli Noodles

We left enough for me to have leftovers for lunch!
This signature dish of my brother’s was created when he needed to get dinner on the table and used what was available.  It has now become a family favorite.   He only uses the broccoli florets; I changed it up a little to use all the CSA broccoli goodness. 

Wednesday Menu - Chorizo Broccoli Noodles
Farm Share Food - Broccoli

Chorizo Broccoli Noodles
1 head of broccoli, florets cut small and stalk sliced thin
1 package Chorizo links
1 package Thai Rice Noodles, linguine style
1 T Olive OIl
1 T Sesame Oil
3 T Soy Sauce
Spicy Chile Sesame Oil, to finish the dish (Optional)
When you prep the broccoli separate the florets and stems into separate bowls and then set aside until ready to cook.
Preheat oven to 400 degrees.  Place Chorizo links on a baking sheet.  Cook 16-20 minutes total, turning links halfway through cooking.  You don’t want the links to burst open, but you want them to warm through and begin to brown.  Allow them to cool, and then slice them.  Reserve theChorizo slices.
Prepare rice noodles according to package directions.  When drained, set aside.
Boil a large pot of water for the broccoli.  Place stalk slices in, boil 5 minutes and then fish them out with a spider tool.  In the same water boil the florets for 3 minutes, and then fish them out with a spider tool. 
To put the dish together heat the olive oil in a large skillet on medium-high heat.  Stir Fry the broccoli until it begins to brown.  Add Sesame Oil and Soy Sauce.  Once these are warmed through add rice noodles and toss with broccoli and sauce.    Add Chorizo slices and toss the whole mixture.  Sprinkle with Spicy Chile Sesame Oil if you wish for an added kick of flavor.

NOTE: This is a great meal for my kids who only eat "piece meal".  They love rice noodles with the smallest amount of sesame oil.  They eat the broccoli after it's been boiled.  They don't like spicy, so they have a serving of chicken sausage.

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