Variations for Peanut Noodles
This is about the third iteration of a peanut noodles recipe I've done but it's with good reason: it's such a filling meal and one that comes together quickly. While my cupboards are stocked with hearty grains, I have a nearly equal size collection of noodles (some that only take 5 minutes to cook.) It's the perfect base for a pile of vegetables and a flavorful sauce.
Noodle Swap: I go through phases and right now my noodle of choice are somen noodles. M however, loves Udon but I also always keep a stash of soba and brown rice noodles (we eat at least one noodle bowl a week.) Feel free to play around and switch out as desired.
Produce Swap: If you're short on time, I love a variation only using spinach (or Chard/Kale) and using the hot noodles to slightly wilt the spinach.
Sauce Swap: We nearly always have peanut butter on hand, but I'll sometimes mix it up with almond butter or one of my favorite substitutes is using tahini.
Roasted Broccoli Peanut Noodles
An easy noodle bowl filled with roasted broccoli and an easy peanut sauce. Perfect for a quick lunch or light dinner.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2 servings 1x
- 3 cups broccoli florets
- ½ cup sliced onion
- ½ tablespoon olive oil
- 6 ounces udon noodles
- Sesame seeds, for serving
Peanut Sauce (see note)
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon fresh minced ginger
- 1 clove garlic, minced
- 2 teaspoons honey (or favorite vegan sweetener)
- Sriracha, as desired for heat
- Preheat oven to 425˚. Chop broccoli florets into bite-sized pieces and toss with onion and olive oil. Roast for 20 to 25 minutes until broccoli is tender and starting to brown (see note).
- While broccoli is roasting, cook noodles according to package. To make the sauce, combine the ingredients in a bowl and stir until smooth.
- Once broccoli is done roasting, combine with noodles and sauce. Toss until well combined and serve with a sprinkle of sesame seeds.
+ Roasting the broccoli leaves it still a bit crisp. If you desired more tender broccoli, try blanching for 3 to 4 minutes before roasting.
+ This makes minimal amount of sauce (it's more of a light coating). Double the sauce portion if you would like more.
+ For the roasted broccoli, I center my oven rack and like it a bit more on the well-done side. If you're concerned about over roasting, start checking around 10 minutes and continue to cook until broccoli is at your desired doneness.
- Serving Size: ½ the recipe
- Calories: 592
- Sugar: 13.5
- Sodium: 953
- Fat: 16.9
- Carbohydrates: 96.9
- Fiber: 6.8
- Protein: 16.6
- Cholesterol: 0
+ Recipe originally developed for the San Jose Mercury Newspaper.
Lauren Gaskill | Making Life Sweet says
Simple and yet full of flavor! This looks so good. 🙂
yum, I love noodle dishes and especially with a peanut sauce. I can't wait to give this one a go.
So simple! Great base, so easy to add an array of vegetables and/or protein
Great. That looks fantastic.
Bella Bucchiotti says
Oh yummy that looks great!
Yum! Peanut butter noodles are great and broccoli is one of my favcourite veggies (I even ate it as a child). Need to try this recipe! Thanks.
Jennifer @ Delicious Everyday says
I love the peanut sauce - I think the flavour combinations are absolutely perfect! And since you have roasted veggies in there - I'm sold! 🙂
I have some broccoli laying around the fridge! Gonna make this as soon as I get home from my yoga class 😉
Barbara (BarbB) says
It looks yummy. It's quick and delicious meal. Can't wait to try it.
loove this recipe!! If there's brocoli I'm in!! yummy
I love roasted broccoli, and I'm definitely using this for my peanut sauce recipe next time I make noodles.
This sounds scrumptious! I wish I had time to make all of your recipes that I find interesting. We only do a limited number of vegetarian meals, so it's hard to get to them all.
This was perfect! I used it over rice as I had cooked rice in the fridge and will have the second portion tomorrow in hte office for lunch. The recipe will go into my: do again file! Thank you so much!
rebecca | DisplacedHousewife says
I'm such a fan of peanut-noodles!! This sauce with the peanut-lime-ginger thing happening sounds delicious!! xx
Definitely making this sometime this week! (And a few more times after that - peanut butter and noodles? Yes, please!) Quick question, though - if I make up the sauce for four the first time I make it, and then cook the noodles and broccoli at the time of eating, would the sauce last maybe four days in the fridge ready just mix in? I know it's not like I'd have to get the blender out or anything, but I'm a uni student, so the more prep I can do in advance the better.
Thanks for another delicious recipe, Ella! 🙂 xxx
Sorry, sorry! *Erin! I always make this mistake and have to mentally correct myself. Apologies! xxx
PPS - Just had it for dinner. Divine. No need to answer my previous question - I've sussed it all out. 🙂 x
Sorry for the delay in answering- I sometimes move slow answering comments when the baby decides not to nap 🙂 Glad you got it worked out!
Look so nice. It's a perfect peanut-noodles. I will try to cook it.
25 mins roasting the broccoli at this high seems extremely long, esp if you want any crunch left in the veggie. my typical method, which ends with slightly charred yet snappy broccoli florets is: roast 8 minutes at 350 then broil for 3-4 minutes on high.
Hi Terri, thanks for the note, I'm going to add that I center the racks in my oven which spaces out heating. I've always roasted broccoli like this without issue. To me, broiling for 3-4 minutes seems like it would almost cause too much char (I can typically only broil things to 60 seconds without burning, but that's probably my oven!)
This looks like my kind of meal! Simple with nut butter - perfection 🙂 xx
Sam // Samantha Betteridge
Just made this and it turned out great, added a little bit of chilli and some raw grated carrot at the end. Thanks so much for the great recipe
Made this for dinner tonight and oh my-- so good! I've been wanting to try making my own peanut sauce for a while now and love this one. I doubled the sauce and added 3 tablespoons of strata. I also switched the onions for carrots when roasting the veggies. Super delicious. A definite make again meal. Thanks!
Okay, so,that was supposed to read s-i-r-a-c-h-a not whatever auto-correct decided. Haha. I can't spell that word apparently. Oops.
Thanks for the wonderful recipe! I'm enjoying leftovers for lunch right now. I only roasted the broccoli for 15 minutes because I like it a bit crunchy. Thanks, Erin!
Thank you for this super delicious recipe, Erin! My family loved it.
Heike Sypeck says
Made this yesterday and ended tossing the peanut sauce out! It was way too much soy sauce, it's all you taste, making it incredibly salty. Tried to add more and more peanut butter, even tried to water it down...there was no saving this mess. Wonder if there is a typo in the recipe! Maybe tsp instead of tbsp?
I'm really sorry to hear that! I'll check over the recipe and see if it is a typo.
Perfect, exactly the recipe I was needing, I can't wait to taste it, thank you very much for the recipe.
Diana J says
Simple and sweet! thank you for the tutorial
Richa Kar says
Made this for dinner. The peanut sauce really rocks. The flavours are in total harmony. Thank you for the recipe