Spicy Peanut Noodles with Broccoli

Introducing a zesty, nutty, and flavor-packed noodle dish that’s perfect for any occasion. Quick and easy to prepare, these Spicy Peanut Noodles with Broccoli are bursting with flavor and sure to become your new favorite!

Why I Love This Recipe

Hey there, kitchen conquerors! I’m Chef AJ, the Queen of Quick and Easy plant-based recipes, who loves whipping up oil-free, refined sugar-free, and salt-free delights. Today, I’m thrilled to share my Spicy Peanut Noodles with Broccoli. When I’m not busy creating delicious recipes, I’m interviewing amazing plant-based doctors, chefs, and health experts on my YouTube show. So, trust me when I say I know how to keep things simple, quick, and incredibly tasty. These spicy peanut noodles are everything you want in a dish—they’re made with common ingredients, come together in less than 30 minutes, and require minimal prep. Plus, who doesn’t love a meal that feels gourmet with almost no effort?

These noodles are a celebration of bold flavors. The creamy peanut sauce, with its perfect balance of sweetness, tang, and heat, transforms everyday ingredients into something extraordinary. Whether you’re a seasoned plant-based eater or just starting out, this recipe is sure to become a staple in your kitchen. Serve it cold for a refreshing meal, or enjoy it warm for comfort food with a kick.

Key Ingredients

• Noodles: Any noodles will work for this recipe. I love using gluten-free noodles, but you can also use zoodles made from zucchini, sweet potatoes, or butternut squash. Pasta comes in a variety of shapes and sizes, and it’s fun to experiment with different types!
• Broccoli Florets: These add a lovely crunch and a dose of green goodness. Broccoli is packed with vitamins, fiber, and antioxidants, making it a nutritious addition to this dish.
• Peanut Butter: This is the heart of the creamy, nutty sauce. Make sure to use unsweetened and unsalted peanut butter to keep it healthy. Peanut butter is rich in protein and healthy fats.
• Rice Vinegar: This adds a tangy flavor to balance the richness of the peanut butter. It’s also low in calories and can aid digestion.
• Low-Sodium Tamari: A gluten-free alternative to soy sauce, tamari brings a savory umami flavor without the extra sodium.
• Date Syrup: This natural sweetener adds a touch of sweetness to the sauce without any refined sugars. It’s also full of essential nutrients like potassium and magnesium.
• Garlic and Ginger: These aromatics add depth and warmth to the sauce. Garlic is known for its immune-boosting properties, and ginger aids digestion and adds a zesty kick.
• Red Pepper Flakes: These bring the heat! Adjust the amount to your taste preference.
• Scallions: These fresh, green onions add a mild onion flavor and a pop of color to the dish.

The Process

Cook the pasta according to the package instructions. Once done, run it under cold water, drain well, and place it in a large bowl. Blanch the broccoli, then run it under cold water, drain, and add it to the pasta bowl along with the scallions.

To make the sauce, combine the peanut butter, water, rice vinegar, tamari, date syrup, garlic, ginger, and red pepper flakes in a saucepan over medium-high heatWhisk until smooth and cook for about 10 minutes until thickened.

Pour the sauce over the noodles and broccoli and thoroughly mix to coat. Chill before serving, and top with sesame seeds or unsalted chopped peanuts if desired.

How to Store the Spicy Peanut Noodles with Broccoli

Store any leftovers in an airtight container in the refrigerator. This dish tastes even better the next day as the flavors meld together. It will keep for up to 3-4 days.

Frequently Asked Questions

Serving Suggestion

These Spicy Peanut Noodles with Broccoli are incredibly versatile. Serve them as a main dish, or pair them with a fresh salad for a complete meal. They’re also great as a side dish at potlucks and picnics.

Summary

This recipe is quick, easy, and perfect for anyone looking to add a burst of flavor to their meals without spending hours in the kitchen. All the ingredients can be found at your local grocery store, making it an accessible addition to your plant-based kitchen. Enjoy this nutritious, flavorful dish any time of the year!

If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!

5 from 3 votes

Spicy Peanut Noodles with Broccoli

A zesty, nutty, and flavor-packed noodle dish that's bursting with flavor and sure to become your new favorite!

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Ingredients 

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• ▢ 1 pound noodles of your choice
• ▢ 1 pounds broccoli florets
• ▢ ¾ cup peanut butter, unsweetened and unsalted
• ▢ ¾ cup water
• ▢ ¼ cup rice vinegar
• ▢ 2 tbsp low-sodium tamari
• ▢ 2 tbsp date syrup
• ▢ 2 cloves garlic, pressed
• ▢ ¼ to ½ ounce piece of fresh ginger, peeled and minced
• ▢ ½ tsp red pepper flakes, or to taste
• ▢ 8 scallions, thinly sliced on the diagonal
• ▢ sesame seeds, optional for garnish
• ▢ chopped peanuts, optional for garnish

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Instructions 

• Cook the pasta according to the package instructions. Run under cold water when done. Drain well and place in a large bowl.
• Blanch the broccoli and run under cold water when done. Drain it and add to the pasta bowl along with the scallions.
• To make the sauce, combine the peanut butter, water, rice vinegar, tamari, date syrup, garlic, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until smooth and cook for about 10 minutes until thickened.
• Pour the sauce over the noodles and broccoli and thoroughly mix to coat. Chill before serving and top with sesame seeds or unsalted chopped peanuts if desired.

Notes

• I like this cold, but if you would prefer it hot, that’s great too.
• I buy ginger in the freezer section. It comes in small cubes and makes using fresh ginger so simple!
• For a reduced-fat version, substitute salt- and sugar-free powdered almond butter or powdered peanut butter for the fresh peanut butter.
• If you are avoiding sodium, substitute 2 tablespoons of California Balsamic Teriyaki vinegar (or any balsamic vinegar) for the tamari.

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