Peanut Butter Noodles With Broccoli and Carrots
Peanut Butter Noodles With Broccoli and Carrots is a quick, satisfying, and flavor-packed main dish that combines tender noodles, crisp-tender vegetables, and a creamy peanut sauce with the perfect balance of savory, tangy, and slightly sweet flavors.
Equipment
- Large pot (for noodles)
- Large skillet or wok
- Medium mixing bowl
- Whisk or fork
- Colander
- Cutting Board
- Sharp knife
- Measuring Cups and Spoons
- Tongs or wooden spoon
Ingredients
- 8 oz spaghetti, linguine, rice noodles, or soba noodles
- 2 cups broccoli florets
- 1 1/2 cups carrots, thinly sliced or julienned
- 1 tbsp neutral oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/3 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1 tsp sriracha or chili garlic sauce (optional)
- 1/4 cup warm water, plus more as needed
- 2 green onions, sliced
- 2 tbsp chopped peanuts
- 1 tbsp sesame seeds (optional)
- Lime wedges (optional, for serving)
Instructions
- Prepare the noodles: Bring a large pot of salted water to a boil. Cook noodles according to package directions until just tender. Reserve 1/2 cup of noodle cooking water, then drain and set aside.
- Make the peanut sauce: In a medium mixing bowl, combine peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, sriracha (if using), and warm water. Whisk until smooth and creamy. If the sauce feels too thick, add 1 to 2 extra tablespoons of warm water.
- Cook the vegetables: Heat neutral oil in a large skillet or wok over medium heat. Add broccoli and carrots. Cook for 4 to 5 minutes, stirring often, until vegetables are bright and slightly tender.
- Add aromatics: Stir in minced garlic and grated ginger. Cook for 30 seconds, stirring constantly, until fragrant.
- Combine everything: Add drained noodles to the skillet. Pour the peanut sauce over the noodles and vegetables.
- Toss and adjust: Toss well until everything is evenly coated. Add reserved noodle water, 1 tablespoon at a time, until the sauce becomes glossy and loosened enough to coat the noodles smoothly.
Video
Notes
Cooking Tips
- Use warm water for the sauce, as cold water can make peanut butter clump.
- Slice carrots thinly or julienne them so they cook evenly with the broccoli.
- Toss noodles while they are still warm for easier coating.
- For extra protein, add pan-seared tofu, shredded chicken, edamame, or shrimp.
- For a richer, saucier dish, increase peanut butter to 1/2 cup and warm water to 1/3 cup.
- For crunchier vegetables, cook broccoli and carrots for only 3 minutes.
- For softer vegetables, cover the skillet for 2 minutes while cooking.