Sesame Noodles And Broccoli

• 1 1/2 pounds (24 ounces) whole broccoli or 14 ounces ready-cut broccoli florettes (5 to 6 cups)
• 2 cloves garlic
• 1/2-inch piece of fresh or frozen ginger
• 2 tablespoons toasted or Asian sesame paste
• 4 teaspoons reduced-sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon toasted or Asian sesame oil
• 1 teaspoon garlic chili paste
• 3 tablespoons rice vinegar
• 3 tablespoons dry sherry
• 8 ounces Chinese flat noodles or fresh Italian linguine
• A few sprigs cilantro to yield 3 tablespoons chopped
• 2 scallions

1. Bring water to a boil for the noodles in a covered pot.
2. Cut tough stems from the whole broccoli.
3. Cut the broccoli florettes into bite-size pieces, and steam over a little hot water for about 5 minutes, until tender but still crisp.
4. Turn a food processor on, and with the motor running, put the garlic and ginger through the feed tube and process until minced.
5. Add the sesame paste, soy sauce, sugar, sesame oil, chili paste, vinegar and sherry, and process.
6. Drain the broccoli.
7. Cook the noodles according to package directions.
8. Wash and dry the cilantro and chop.
9. Wash and slice the scallions.
10. Pour the sesame dressing into a serving bowl; stir in the broccoli.
11. When the noodles are cooked, stir in with the scallions and top with the cilantro.

broccoli, garlic, ginger, asian sesame paste, soy sauce, sugar, sesame oil, garlic chili paste, rice vinegar, sherry, noodles, cilantro, scallions

Taken from cooking.nytimes.com/recipes/5622 (may not work)