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