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    Hummusapien Β» Recipes Β» Lunch and Dinner Β» Peanut Noodles with Broccoli

    ★★★★★ from 14 reviews

    Peanut Noodles with Broccoli

    Published Oct 5, 2020 Β· Modified Sep 13, 2022 Β· by Alexis Joseph Β· 31 Comments

    Jump to Recipe

    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!

    black skillet with noodles and veggies

    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.

    peanut sauce in bowl with whisk

    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!

    cast iron skillet with broccoli and carrot

    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.

    black skillet with peanut 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.

    black skillet with noodles and veggies

    Happy peanut noodling!

    Print
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    cast iron skillet with noodles and veggies

    Peanut Noodles with Broccoli

    ★★★★★ 5 from 14 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Category: Main Meals
    • Method: Stovetop
    • Cuisine: Asian
    • Diet: Vegan
    Print Recipe
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    Description

    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!


    Ingredients

    Units Scale

    For the noodles:

    • 8 oz whole wheat spaghetti (½ package)
    • 1 tbsp avocado oil
    • 1 lb broccoli florets (5 cups, chopped into bite-sized pieces)
    • 3-4 medium carrots (1 cup, chopped)
    • ½ cup green onion, chopped (tender green parts only)
    • ½ cup cilantro, chopped
    • 2-4 tbsp roasted peanuts, for garnish

    For the peanut sauce:

    • ½ cup natural peanut butter
    • ¼ cup unsweetened almond milk
    • ¼ cup reduced sodium soy sauce
    • 2 tbsp apple cider vinegar
    • 2 tbsp maple syrup
    • juice of 1 lime (1 tbsp)
    • 1 tbsp sriracha

    Instructions

    1. Cook pasta according to package directions. Once cooked, drain and set aside.
    2. In your largest skillet (I used a 12-inch cast iron), warm oil over medium heat. Once hot, add broccoli and carrot. Cook, stirring often, for 8-10 minutes, or until softened and browned.
    3. Meanwhile, place peanut sauce ingredients in a medium bowl. Whisk until smooth. It will taste salty, but it will get diluted in the pasta.
    4. Once veggies are cooked, remove pan from heat. Add noodles to pan followed by peanut sauce. Use tongs to toss everything together. (If your pan was on the smaller side, you can transfer everything to a large bowl so you can mix it together easily). Top with plenty of cilantro, green onions and peanuts, lightly tossing to coat. Serve immediately, as the pasta will absorb the sauce as it sits. I like to top mine with extra sriracha!

    Notes

    STORAGE: This is best eaten right after it's made as the peanut sauce will thicken as it sits. I like eating leftovers chilled or heated, but it will be less saucy. Feel free to add a splash of water if reheating leftovers to loosen the sauce.

    TO MAKE GLUTEN FREE: Use your favorite gluten-free pasta and sub tamari for the soy sauce. If it's not low sodium, start with 3 tbsp.

    *Use salted natural peanut butter that has a "drippy" consistency and is pourable into the measuring cup. If it's thicker or kept in the refrigerator, you will likely need to add more almond milk. The sauce should not be very thick.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Rachel says

      January 31, 2022 at 5:57 pm

      Delicious as always!! The family was very impressed. We will be adding this into our regular rotation for sure!

      ★★★★★

      Reply
    2. raju says

      September 23, 2021 at 3:50 am

      Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

      Reply
    3. Amy says

      February 19, 2021 at 12:27 am

      so good! Love every single one of your recipes.

      ★★★★★

      Reply
      • Alexis Joseph says

        February 24, 2021 at 4:55 pm

        Awwww thank you so much, Amy!

        Reply
    4. gmail email login says

      December 08, 2020 at 12:30 pm

      This looks so good!! Thank you so much for sharing the recipe!

      ★★★★★

      Reply
    5. Caroline says

      November 13, 2020 at 3:31 pm

      I made this last night using chickpea pasta because that's what I had on hand and it was delicious! I loved the flavor and how it came together quickly. Will definitely be making again soon!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 16, 2020 at 2:04 pm

        Yayyy my favorite!

        Reply
    6. Sara says

      November 10, 2020 at 7:50 am

      It's a deliciously filling meal the whole family loves it. I added chopped garlic ginger onion asparagus & kale as l didn't have any brocolli & had it with rice noodles. My son likes to make the sauce so it all comes together very quickly.

      ★★★★★

      Reply
      • Alexis Joseph says

        November 10, 2020 at 12:53 pm

        Wonderful, thanks so much Sara!!

        Reply
    7. Jenny Coffey says

      November 08, 2020 at 8:59 pm

      If this dish was all I could eat for the rest of my life, I wouldn't be mad. It's delicious! It checks all the boxes for me; vegan, packed with veggies, lots of ways to modify it, and it just takes good! Make this immediately.

      ★★★★★

      Reply
      • Alexis Joseph says

        November 09, 2020 at 12:47 pm

        Hahahah that is the best. Love the meal on a bowl! Thanks so much, Jenny!

        Reply
    8. Leigh C says

      October 31, 2020 at 1:38 am

      So delicious. We used cassava noodles and added red bell peppers, carrots and could not have been happier! Definitely will become a regular!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 01, 2020 at 6:55 pm

        Wonderful, thanks so much Leigh!

        Reply
    9. Tara says

      October 16, 2020 at 8:21 pm

      This was delicious as it looked and sounded

      Reply
      • Alexis Joseph says

        October 17, 2020 at 7:06 pm

        I'm so glad you loved it, Tara! If you'd be up for leaving a star rating next time that would be super awesome. It helps other people find my recipes πŸ™‚

        Reply
    10. Bri says

      October 06, 2020 at 10:56 pm

      Yum yum and yum! It also only took me about 20 minutes to prep and cook and 2 minutes to eat! I accidentally made it without the almond milk and the sauce came out thicker but mixed well with the hot noodles

      ★★★★★

      Reply
      • Alexis Joseph says

        October 07, 2020 at 1:25 pm

        Hahaha amazing, so glad you loved it!!

        Reply
    11. Leigh says

      October 06, 2020 at 5:39 pm

      Super easy weeknight recipe. I added cassava flour rotini, red and orange bell peppers and fresh garlic and ginger to the oil before adding the broccoli. Delish.

      ★★★★★

      Reply
      • Alexis Joseph says

        October 06, 2020 at 6:24 pm

        Yummmm that sounds so good! Thanks, Leigh πŸ™‚

        Reply
    12. Janelle says

      October 06, 2020 at 11:40 am

      Made this for dinner and absolutely loved it! Such an easy recipe. I'll be making this often for sure!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 06, 2020 at 11:44 am

        Heck yes!

        Reply
    13. Kirsten S says

      October 06, 2020 at 12:07 am

      Really tasty! I was in need of a new vegetarian dish and this hit the spot. My husband is not a huge fan of meatless meals but enjoyed it as well. I would recommend to others not to skimp on the green onions and cilantro - makes it super fresh tasting.

      ★★★★★

      Reply
      • Alexis Joseph says

        October 06, 2020 at 11:45 am

        I totally agree on not skimping on the garnishes. Thrilled you and your hubby loved this one!

        Reply
    14. Karly Prichard says

      October 05, 2020 at 11:51 pm

      This recipe gave me a much needed confidence boost in the kitchen after moving to a new country. I so appreciate how simple and adjustable the recipe is - esp. living in on an island with limited access to a lot of items we can easily find in US stores. Totally hit the spot!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 06, 2020 at 11:44 am

        That is SO awesome! This made my night. Thank you so much for letting me know, Karly! Best of luck in DR!

        Reply
    15. Anna says

      October 05, 2020 at 9:48 pm

      This is the best!! It is so easy and good πŸ™‚ ! I’ll keep making it moving forward!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 06, 2020 at 11:44 am

        Nice, thanks Anna!

        Reply
    16. Mike says

      October 05, 2020 at 5:13 pm

      If I were to replace the soy sauce with fish sauce, how much would I use to keep the sodium at a reasonable level?

      Thanks!

      Reply
      • Alexis Joseph says

        October 05, 2020 at 5:57 pm

        Hi there, I can't be much help with this one as I don't typically cook with fish sauce (and am unaware of the sodium). I've only tested this recipe with soy sauce and it's pretty key for the overall flavor of the dish so I would recommend against substituting it.

        Reply
    17. Dylan says

      October 05, 2020 at 8:34 am

      So good β€” I love how quickly it all comes together!

      ★★★★★

      Reply
      • Alexis Joseph says

        October 05, 2020 at 1:27 pm

        That's my favorite part, too! Thanks Dylan πŸ™‚

        Reply

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