Roasted Broccoli with Peanut Noodles Recipe
This easy dinner is great for meatless Mondays or anytime when you need a quick weeknight meal. We love it because it's got the salty, delicious flavors of Asian takeout, but you can make it at home in 30 minutes!
American, Asian, Fusion
Fall, Spring, Summer, Winter
Broccoli, Noodles, Peanut
Dairy-free, Vegan, Vegetarian
Charity Beth Long
such as light olive oil or vegetable oil
red pepper flakes
natural peanut butter
red pepper flakes
Lemon, lime or orange wedges
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.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com