Soy-Peanut Sauce Noodle with Broccoli Recipe

Name: Soy-Peanut Sauce Noodle with Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti; 1/4 cup sesame oil; 2 cups broccoli florets rinsed; 1 each carrots peeled and sliced; 1/2 cup peanut butter natural style creamy; ⅓ cup soy sauce, tamari; 3 tablespoons shaoxing wine or dry white wine; 1 tablespoon water; 1 1/2 tablespoons rice vinegar; 1 teaspoon hot chili pepper oil or to taste, optional; 1 tablespoon vegetable oil; 1 tablespoon brown sugar light, firmly packed; 1 cloves garlic finely minced, or to taste; 1 teaspoon ginger root minced; 1/2 teaspoon red pepper flakes crushed, or to taste

Servings: persons

1 pound spaghetti
1/4 cup sesame oil
2 cups broccoli florets rinsed
1 each carrots peeled and sliced
1/2 cup peanut butter natural style creamy
⅓ cup soy sauce, tamari
3 tablespoons shaoxing wine or dry white wine
1 tablespoon water
1 1/2 tablespoons rice vinegar
1 teaspoon hot chili pepper oil or to taste, optional
1 tablespoon vegetable oil
1 tablespoon brown sugar light, firmly packed
1 cloves garlic finely minced, or to taste
1 teaspoon ginger root minced
1/2 teaspoon red pepper flakes crushed, or to taste

1
Cook the spaghettini al dente.
2
Drain, reserve all the cooking water, and use a fork or chopsticks to toss the noodles in the colander with half of the sesame oil.
3
Return the hot cooking water to the pot, add the broccoli and carrots in.
4
Cover and let stand for about 3 minutes to blanch the veggies.
5
Drain well, return the veggies to the pot, and set aside.
6
While the pasta is cooking, make the peanut sauce, combine the remaining sesame oil with all the other remaining sauce ingredients.
7
Whisk until well blended.
8
In the pot, gently toss the noodles with the sauce, broccoli and carrots until well combined.
9
Divide among the serving plates and serve.
10
Note: It can be served warm, at room temperature or chilled.
11
The noodles and the sauce can be made one day ahead, keep them separately in the refrigerator, and toss them together just before serving.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound spaghetti, 1/4 cup sesame oil, 2 cups broccoli florets rinsed, 1 each carrots peeled and sliced, and more.

Yes, Soy-Peanut Sauce Noodle with Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soy-Peanut Sauce Noodle with Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions