Thai noodle bowl with broccoli

Ingredients:

Refueling

• 1/4 tbsp. rice vinegar
• 3 tablespoons freshly squeezed lime juice
• 2 tbsp. fish sauce (vegan is fine)
• 2 tablespoons of sugar
• 2.5 cm ginger root, finely chopped
• 2 green onions, thinly sliced ​​(reserve the dark green part for serving)
• Half or a whole small Thai green chili, thinly sliced

Noodle salad

• 170 g rice noodles
• 2 tbsp + 2 tsp vegetable oil
• 1 tbsp fish sauce (vegan is fine)
• 1 teaspoon of sugar
• 2 tablespoons chopped fresh lemongrass
• 1 large head of broccoli, cut into long florets, stems peeled
• A third of a cucumber, thinly sliced
• 1 stalk celery, thinly sliced
• 1 head of lettuce, chopped
• 0.5 cup chopped fresh mint
• Deep-fried onions and roasted unsalted peanuts, for serving

Preparation:

1. Prepare the dressing:
   
   In a medium bowl, combine vinegar, 1/4 cup water, lime juice, fish sauce, sugar, ginger, scallions, and chili; set aside.
2. Make a noodle salad:
   
   Cook the noodles according to package directions; drain and set aside. In a large bowl, combine 2 tablespoons of vegetable oil, fish sauce, sugar, and lemongrass; add the broccoli and toss to distribute the ingredients evenly.
3. In a large cast-iron skillet, heat the remaining 2 teaspoons vegetable oil over medium-high heat. Add the broccoli in a single layer (in batches if necessary) and cook until browned on one side, about 4 minutes.
4. Turn over and continue cooking until the broccoli is crisp-tender, about 2 more minutes.
5. Collect the bowls:
   
   Divide the noodles among 4 bowls and top with broccoli, cucumber, celery, lettuce, and mint. Drizzle with the dressing and sprinkle with the fried onions, peanuts, and remaining green onions.