These creamy Peanut Ginger Noodles with Broccoli are a delicious and savory dish to satisfy the peanut butter lovers in your life! It has a super creamy sauce, lots of fresh vegetables, and comes together simply and quickly.
This blog post is sponsored by Sprouts Farmers Market.
What’s Great About These Noodles
Are you or someone you know a peanut butter lover? Me too! And to celebrate National Peanut Butter Lover’s Day on March 1st, we are enjoying these super creamy and dreamy Peanut Ginger Noodles with Broccoli. With a deliciously savory peanut butter sauce, it’s a perfect way to commemorate this awesome day, or any day!
And from one peanut butter lover to another, I’m so excited to highlight the awesome selection of yummy Sprouts brand peanut butter varieties available at Sprouts Farmers Market! You can find your favorite creamy or crunchy texture, and they also come in organic versions too. I used the Organic Crunchy peanut butter in this peanut ginger sauce and it was just delicious. You can also stock up on your favorite vegan products and other ingredients for this dish at Sprouts. They really make it easy to grab your plant-based staples and also exciting new vegan products too!
If you haven’t tried peanut sauce yet, you’re certainly in for a treat. The sauce has Asian-inspired ingredients that combine so well with the peanut butter in this dish. Then it’s paired with chewy and light rice noodles, broccoli florets, carrots, and fresh herbs. Plus, you can use the peanut sauce for lots of other things.
It is great as a dipping sauce for raw veggies, a sauce for cooked veggies, spring rolls, nourish bowls, or even as a dressing for salads! You can make the sauce as spicy (or not) as you like as well.
How This Dish Comes Together: Peanut Ginger Noodles with Broccoli
This Peanut Ginger Noodles with Broccoli recipe allows for cooking multi-tasking at its finest! Below are the details on how to make this simple dish in no time!
Cooking the noodles: first, get the pot of water on to boil. During the water heating time, and the noodle cooking time, the other components will be prepared / cooked. Just be sure to not overcook the noodles. Rice noodles, depending on the variety, cook quite quickly and so you’ll want to keep an eye on the clock or set a timer according to package directions. Then rinse the noodles and add a touch of sesame oil.
Preparing/cooking the broccoli and carrots: So right after putting the pot of water on to boil, preheat a large pan on medium heat for the vegetables. Cut up the broccoli florets and add them to the pan along with sesame oil and some water. This allows the broccoli to steam while you peel and cut the carrots. Make sure you’re cutting the broccoli pieces into a small size that you’d want to eat in a noodle dish. The smaller the pieces are, the faster they’ll cook as well. Then while the broccoli is cooking, peel and cut a large carrot. Slice the carrot on a bias (essentially on a slant), then cut those wide carrot slices into short matchstick shapes by just thinly slicing them.
Then add the matchsticks to the pan with the broccoli and continue cooking them. You can turn down the heat if needed, to avoid burning, while you whisk up the sauce ingredients.
Whisking up the sauce: In a bowl, add all of the sauce ingredients and whisk with a fork or whisk until everything is fully combined. If you would like a thinner sauce, simply add water or extra coconut milk, but add a teaspoon at a time to avoid overly thinning the sauce.
Putting it all together: When the noodles are ready, when the vegetables are tender, and when the sauce is made, you’re ready to toss it all together! Then top with sesame seeds, fresh cilantro and mint, and red chili flakes if you’re using it.
Other Delicious Noodle Recipes to Try
If you try these Peanut Ginger Noodles, I’d love to hear what you think! Please tag me on Instagram @janetsmunchmeals or comment here. Wishing you a great week!
Peanut Ginger Noodles with Broccoli
- 10 oz. rice noodles
- 3 cups broccoli florets cut small
- 2 tsp. toasted sesame oil
- 1 large carrot peeled and thinly sliced into matchsticks
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- 2 tsp. sesame seeds
- 2 tbsp. finely chopped fresh cilantro
- 1 tbsp. finely chopped fresh mint
- Red chili flakes to taste
- 6 tbsp. Sprouts peanut butter
- 5 tbsp. + 1 tsp. full-fat coconut milk
- 2 tbsp. agave nectar
- 2 tbsp. rice vinegar
- 2 to 3 tsp. chili garlic sauce to taste
- 4 tsp. soy sauce
- 2 to 3 tsp. grated fresh ginger to taste
- ½ tsp. garlic powder
- Boil water for the noodles. Cook according to package directions, being careful not to overcook. Rinse the noodles and toss with a touch of toasted sesame oil and set aside.
- Meanwhile, pre-heat a large pan on medium heat while you chop the 2 cups broccoli florets (cut into small bite-sized pieces). Add them to the pan along with the 2 tsp. toasted sesame oil and ¼ cup water, stir and cover. Let cook while you peel and thinly slice the 1 large carrot. Add the carrot to the pan and season the vegetables with the ¼ tsp. each pepper and garlic powder.
- Cook the vegetables uncovered, until tender (stirring periodically) while you whisk together the Sauce Ingredients (6 tbsp. Sprouts peanut butter, 5 tbsp. + 1 tsp. full-fat coconut milk, 2 tbsp. agave nectar, 2 tbsp. rice vinegar, 2 to 3 tsp. chili garlic sauce (spicy heat), 4 tsp. soy sauce, 2 to 3 tsp. grated fresh ginger to taste, ½ tsp. garlic powder).
- Toss the cooked noodles with the sauce and vegetables.
- Serve and top with 2 tsp. sesame seeds, 2 tbsp. chopped fresh cilantro, 1 tbsp. chopped fresh mint, and optional red chili flakes.