Vegan Pad See Ew with Broccoli and Sweet Potato

Ingredients

• about 450 g Wide Rice Noodles
• 2 cups Broccoli Florets
• 1 large Sweet Potato (cubed)
• 1/4 cup Soy Sauce
• 2 tbsp Dark Soy Sauce
• 2 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 2 cloves Garlic (minced)
• 1 tsp Ginger (minced)
• 1 tbsp Sesame Oil
• 2 tbsp Tahini
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 450 g Wide Rice Noodles and cook for 5 to 7 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Drain the noodles thoroughly in a colander and set them aside.
2. 2In a medium-sized bowl, combine the 1/4 cup Soy Sauce, 2 tbsp Dark Soy Sauce, 2 tbsp Maple Syrup, 1 tbsp Rice Vinegar, 2 cloves minced Garlic, 1 tsp minced Ginger, 1 tbsp Sesame Oil, and 2 tbsp Tahini. Whisk these ingredients together vigorously until the sauce is completely smooth and uniform in color.
3. 3Heat the 2 tbsp Vegetable Oil in a large 30.48 cm wok or a large skillet over medium-high heat until it reaches approximately 205°C (200°C) and shimmers slightly.
4. 4Add the 2 cups Broccoli Florets and the cubed large Sweet Potato to the hot oil in the wok. Stir-fry these vegetables for 5 to 7 minutes, continuously moving them, until the broccoli turns bright green and is tender-crisp, and the sweet potato cubes are tender enough to be easily pierced with a fork.
5. 5Add the cooked about 450 g Wide Rice Noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and vegetables. Using tongs or two spatulas, gently but thoroughly toss all ingredients together for 2 to 3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and are heated through.
6. 6Serve the Vegan Pad See Ew immediately while hot.

Substitutions

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