Stir-fried broccoli with shiitake and sesame crunch

Ingredients for 4 servings:

• 3 tbsp agave syrup
• 50 g sesame seeds
• 1 piece(s) ginger root, thumb-sized
• 4 garlic cloves
• 1 tsp cayenne pepper
• 1 tsp sea salt
• 300 g broccoli
• 2 carrots
• 1 large onion(s)
• 150 g shiitake mushroom(s)
• 200 g rice noodles, black
• 3 tbsp peanut oil
• 5 tbsp soy sauce, light
• 3 tbsp water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Bring the agave syrup to a boil in a small pan, add the sesame seeds, and mix well. Caramelize for about 1 minute while stirring. Transfer to a baking sheet and spread with a wooden spoon. Let cool, then chop roughly. Peel the ginger and grind it into a paste in a mortar and pestle along with the garlic, salt, and cayenne pepper. Cut the broccoli into even-sized florets, cutting in half if necessary. Finely slice the onion and carrots. Halve the shiitake mushrooms if necessary. Heat the peanut oil in a large wok and fry the prepared paste for 2 minutes, stirring constantly. Add the vegetables and fry for about 5 minutes while stirring. Deglaze the vegetables with soy sauce and water. Bring to a boil briefly. Meanwhile, cook the rice noodles according to the instructions. Drain the noodles and serve everything together, sprinkled with the sesame crunch.