what's for dinner tonight: sweet & spicy thai noodles

Happy December! It's finally starting to get cold outside, I guess it's time to bundle up.
I was craving something sweet and spicy for dinner, so here's an easy recipe for sweet and spicy thai noodles with broccoli and sprouts.

Ingredients:

3 cups of broccoli florets

2 cups of mung bean sprouts

1 box of either thin spaghetti or angel hair pasta

3 cloves of garlic, minced

2 slices of ginger, minced

A handful of chopped green onion

1/2 cup of olive oil

1/4 cup of sesame oil

6 tbsp. of honey

6 tbsp. of soy sauce

1 tbsp. of chili flakes (mine ended up moderately mild, use more or less depending on your taste)

Prepare the noodles, according to the package. I like to add a tbsp. or so of olive oil to the pot, to prevent the pasta from sticking.

Chop up the green onion, garlic and ginger. Set aside.

Cut some broccoli florets and wash with the bean sprouts.

In a skillet, stir fry the onion, garlic and ginger until they are softened (about 1 minute). Add the vegetables and season with salt and pepper. Cook thoroughly and set aside.

In a large skillet, heat up the sesame oil, olive oil and pepper flakes on medium heat until the flakes have released their heat (about 3 minutes). Drain out the flakes.

Mix in the soy sauce and honey and whip the sweet and sour sauce together.

Pour over al dente noodles and toss. Add the stir fry vegetables in and continue to toss until all the sauce from the bottom of the pan has been mixed in.

Serve on a plate with cilantro as garnish.

Enjoy! Nom, nom, nom...