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Spicy Peanut Noodles with Charred Broccoli
Wholewheat noodles are coated in peanut, soy, rice vinegar, sesame oil, maple and sriracha sauce with charred broccoli.
- 200 g wholewheat noodles
- 300 g broccoli florets
- 4 tbsp peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp sriracha
- 2 cloves garlic cloves
- 1 thumb-sized piece ginger
- 2 stalks spring onions
- 20 g roasted peanuts
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Add to a shopping listHow the shopping list works →- Step 1
Cook the wholewheat noodles according to package instructions. Drain and set aside.
- Step 2
While the noodles cook, prepare the broccoli. Toss the broccoli florets with 1 tbsp of olive oil (not listed in main ingredients for simplicity, assume pantry staple), salt, and pepper. Heat a dry frying pan or cast-iron skillet over high heat. Add the broccoli in a single layer and cook for 5-7 minutes, turning occasionally, until charred in places and tender-crisp.
- Step 3
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, and sriracha until smooth. If the sauce is too thick, add a tablespoon or two of the noodle cooking water.
- Step 4
Finely mince the garlic and grate the ginger.
- Step 5
Add the cooked noodles to the bowl with the peanut sauce. Add the minced garlic and grated ginger. Toss well to coat the noodles evenly.
- Step 6
Slice the spring onions thinly.
- Step 7
Divide the sauced noodles between two bowls. Top with the charred broccoli florets, sliced spring onions, and chopped roasted peanuts.
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