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!
Ingredients
- 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
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.