Peanut Noodles with Broccoli

Delicious Peanut Noodles with Broccoli make a super satisfying and nutritious plant-powered dinner on the table in 30 minutes. Vegan and easily gluten free!

Why HELLO, one skillet wonder! Isn't she simply marvelous?!

Now that the temps are dropping and the air is getting a bit more crisp, I'm craving all things cozy and comforting.

In the first trimester of my pregnancy, the thought of vegetables repulsed me. Even my beloved avocado! My cravings and aversions were so out of character that I felt like I was trying to feed someone else.

Now that I'm 24 weeks and well into the second trimester, I feel so much more like myself, including my appetite and preferences. Give me all the veggies! But not without a delish sauce.

You all fell hard for the easy peanut sauce in my Chickpea Broccoli Buddha Bowls and Instant Pot Pad Thai Stir Fry; so I was super excited to make a fun new vegan-friendly spin off of this recipe using pasta because...COMFORT.

Whole grains, healthy fats, plenty of green veggies, and a whopping 20 grams of plant-powered protein per serving---what more could you need in a meal? Did I mention it's on the table in 30 minutes? This recipe is a weeknight win.

I'm so pumped to be partnering with ALDI once again on this post! We've been doing our grocery shopping on Saturdays lately, and I find it more relaxing and enjoyable versus that I-have-to-shop-and-cook-and-do-laundry kind of overwhelm that tends to loom on Sundays.

I told Jeff this past weekend after snagging our ALDI groceries in under 20 minutes how grateful I am for the small size of the store. Everything is easy to find, yet it never feels crowded.

The crazy low prices on fresh, organic produce and pantry staples paired with the overall ease of the shopping makes the whole experience such a breeze. It's those little things that make you look forward to stocking up for the week versus it being a chore!

How to make peanut sauce

Onto the recipe details! Peanut sauce couldn't be easier to make and it's mega flavorful. The key is balancing the richness of the peanut butter with enough sweetness, acid and spice.

To make, simply whisk all the ingredients in a medium bowl and let the flavors do their thing. The consistency should be very pourable and not too thick.

You have lots of options here, like using honey or agave instead of maple syrup or rice vinegar instead of apple cider vinegar. You can use whatever milk you have on hand or even water. Taste and adjust as needed, but know that the flavor will be much more mellow once it's combined with all the veggies and pasta.

If you love spice, increase the sriracha or add a pinch of red pepper flakes. If you love garlic, add a minced clove or two. I love to add ginger, too!

Recipe tips and substitutions

What I love most about this recipe is that it's *almost* a one pot meal. You do have to boil the noodles in a separate pot, but that hardly counts considering the post-noodle cleanup is so easy, right?

You want to sauté the veggies in the biggest skillet you have so it can accommodate the cooked pasta and peanut sauce once the veggies are cooked. A 12 or 14-inch cast iron is perfect here, especially since you'll get a nice sear on the veggies (not to mention an iron boost!).

If you don't have a large skillet, simply transfer everything to a bigger vessel once it comes time to toss all the ingredients together. There is nothing worse than attempting to mix overflowing ingredients in a small pan. I know from experience!

• Noodles: Whole wheat spaghetti is my favorite here. You could also use regular spaghetti, gluten-free spaghetti, rice noodles, or soba noodles. We're using 8 ounces, or half of a traditional package.
• Peanut butter: Opt for the natural, creamy variety with just peanuts and salt listed as the ingredients. It should have a pourable consistency. If it's thick or hard, add more almond milk. If you have a peanut allergy, sunflower seed butter is a nice substitute.
• Almond milk: Any non-dairy milk will do, including almond, coconut, soy, or even water.
• Apple cider vinegar: You could also use rice vinegar or more lime juice.
• Maple syrup: Honey or agave are great, too.
• Soy Sauce: Umami! Be sure to use reduced sodium, or else consider reducing it to 3 tbsp. If you're gluten free, you can use tamari instead.
• Sriracha: Ideal for a bit of a kick and added oomph flavor-wise, but you could also add a pinch of red pepper flakes.
• Veggies: I used fresh broccoli and carrots, but you could easily use frozen for convenience. You could then skip the sautéing step and just add the steamed veggies to the cooked noodles.

Fun add-in ideas

I think the cilantro and green onions at the end of the dish totally make it, adding loads of fresh flavor. A sprinkle of crushed peanuts is nice for crunch on top, too.

• Veggies. I'm partial to broccoli and carrots for color and flavor, but you could also do bell peppers, snap peas, cabbage, or greens stirred in at the end.
• Toppings. In addition to the toppings in the recipe, herbs are great here. If you have fresh basil or mint in your garden, they'd be delish. A sprinkle of sesame seeds is nice for color, too!
• Protein. This dish already boasts 20 grams of protein per serving, but if you want something extra, you could add edamame, tofu or tempeh.

Storage tips

This dish is best eaten immediately after cooking. The noodles will soak up all that lovely peanut sauce as it sits and it will get much thicker. It will still be tasty, but different texturally. Leftovers taste great warm, at room temperature, or chilled. This is truly a low-maintenance recipe!

If you want to prep this ahead of time, simply cook the noodles and veggies, make the peanut sauce, then store the three components separately in the refrigerator. Combine just before serving the next day.

Happy peanut noodling!

Print