Weeknights just got so much easier thanks to this 30 minute recipe for roasted broccoli with peanut noodles!
I’m totally loving this new broccoli dish! Broccoli is one of my favorite veggies and I love it in broccoli fritters and broccoli salad with bacon and cheese, but my favorite way to eat broccoli is paired with soy sauce in Asian dishes.
In fact, stir-fried broccoli was one of the first things I learned to cook. Just a bit of soy sauce and sugar really brings out the best flavors of broccoli. Crunchy, salty, sweet is my jam!
How to roast broccoli
I took that Asian inspiration for this dish but decided to roast the broccoli instead. I don’t know about you, but those few minutes in the oven gives me time to do something else… whether it’s do another recipe step or put away the dishes in the dishwasher.
The broccoli still has all the crunch and flavor, but a little more hands off, which means you can make the peanut sauce while the broccoli cooks.
You can buy a bag of broccoli florets, but I usually do the prep myself. I find that pre-cut veggies go bad faster, so I purchase either broccoli crowns or whole broccoli stalks.
It takes just a few minutes more to chop them myself and I can make sure they are even in size so they cook at the same rate.
The broccoli is then tossed with a mixture of soy sauce, oil, red pepper flakes and honey. If you want to make the dish vegan, just swap the honey for agave or another sweetener.
I like to line the sheet pans with parchment paper for easy cleanup, but that’s up to you. Place the broccoli on the pans and pop it in the oven.
For crispy broccoli, it takes just about 8 minutes. If you like it more tender, cook it for about 10-12 minutes.
While the broccoli cooks, I make the noodles and peanut sauce.
Because this is an easy dish, I used regular spaghetti which is fast and fun to twirl! I just follow the package instructions and boil it for about 10 minutes.
Meanwhile, I make the sauce which has a base of peanut butter and coconut milk giving it a super creamy texture. I also add soy sauce, fresh ginger and more red pepper flakes for ALL THE FLAVOR! It takes just a few minutes to mix in a blender.
By the time the sauce is ready, the noodles and broccoli should be ready to go! Toss and sauce that pasta like you mean business and serve everything up in a dinner bowl.
Our favorite garnishes for roasted broccoli with peanut noodles are scallions for color, chopped peanuts for extra crunch and a wedge of citrus for a pop of acidity. We’ve tried lemon, lime and orange and they all rock!
I realize that ingredients are hard to find right now so I’ve listed possible substitutions below. Feel free to skip ingredients and swap them as necessary.
Broccoli → If you don’t have broccoli, other good substitutes or additions would be zucchini, sweet bell peppers, carrots, and snap peas. Keep in mind they might take more or less time than broccoli.
Spaghetti → Any pasta will do! Just cook to package instructions.
Peanut butter → cashew butter or sunflower seed butter
Soy sauce → tamari would be the closest sub, plus its gluten free if that matters to you.
Coconut milk → this is the one ingredient I would try not to swap. The sauce texture and creaminess relies on it. In a pinch the closest ingredients would be oil or heavy cream, but I would add them gradually as half a cup might be too much!
Red pepper flakes → use other dried peppers or a dash of hot sauce or sriracha
Fresh ginger → try adding a little toasted sesame oil or grated citrus zest
Honey → try one of these alternatives to honey
Roasted Broccoli with Peanut Noodles Recipe
- 2 pounds broccoli florets
- 2 tablespoons cooking oil such as light olive oil or vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons honey or agave
- 1 teaspoon red pepper flakes
- 1 pound spaghetti
- 1/4 cup natural peanut butter
- 1/2 cup coconut milk
- 1 tablespoon fresh ginger , grated
- 1 tablespoon soy sauce
- 1/4 teaspoon red pepper flakes
- Lemon, lime or orange wedges
- Chopped peanuts
- Turn on oven to 400F and place a large pot of water on the stove for your spaghetti. Make sure to salt the water for flavorful pasta!
- Line two sheet pans with parchment paper or foil, then mix together the cooking oil, soy sauce, honey and red pepper flakes in a large bowl.
- Toss the broccoli in the sauce a few times then evenly distribute the florets on the prepared sheet pans.
- Roast broccoli 8-12 minutes. It's done when the stems are bright green and slightly tender.
- Cook spaghetti according to package instructions. Generally this will take 10-12 minutes.
- In a blender puree the peanut butter, coconut milk, fresh ginger, soy sauce and red pepper flakes until smooth.
- Strain the pasta and toss with the peanut sauce.
- Divide the peanut noodles into four dinner bowls and top with roasted broccoli. Serve with citrus wedges, scallions and chopped peanuts if desired.
- We tested this recipe with Jif natural peanut butter. I like it because it doesn’t separate much. If you use another natural peanut butter, make sure to stir it up before measuring!
- I use a blender to make the sauce because it makes it smooth and creamy. But if you don’t have one, you can mix it in a bowl with a whisk. Just make sure your ginger is grated very fine.
Love this recipe? Check out all our main course recipes!
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