Broccoli and Noodles In Sesame Sauce

• 8 ounces fresh thin egg noodles
• 3 tablespoons Chinese sesame paste or unsalted pure peanut butter
• 5 tablespoons water
• 1 teaspoon minced garlic
• 1/2 teaspoon hot sesame oil
• 4 teaspoons reduced-sodium soy sauce
• 1 tablespoon red-wine vinegar
• 2 cups broccoli florets, cooked and drained
• 2 scallions, finely chopped

1. Cook noodles according to package instructions.
2. Drain and return to saucepan.
3. Mix sesame paste or peanut butter and water in a smooth paste in serving bowl.
4. Stir in garlic, sesame oil, soy sauce and vinegar.
5. Stir sesame sauce into cooked noodles; add broccoli florets.
6. With knife and fork, cut noodles up and cut broccoli into small pieces.
7. Stir in scallions.

egg noodles, chinese sesame paste, water, garlic, hot sesame oil, soy sauce, redwine vinegar, broccoli florets, scallions

Taken from cooking.nytimes.com/recipes/1633 (may not work)