Spicy Peanut Noodles with Roasted Broccoli

A quick and flavorful vegan dinner featuring perfectly roasted broccoli tossed with spicy peanut noodles. Customizable with your favorite vegetables and spice level.

Prep Time

15 minutes

Total Time

40 minutes

Calories

685

Level

Easy

Yields

4 servings

Cost

£1.17

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Asian

Cooking Style:

Quick & Easy•Roasting

Mood:

Spicy

Ingredients

Servings

1large headBroccoli florets(Cut into bite-sized pieces)

£1.20

2tablespoonsOlive oil(For roasting broccoli)

£0.20

0.5teaspoonSalt(For broccoli)

£0.01

0.3teaspoonBlack pepper(For broccoli)

£0.02

1poundLinguine or Spaghetti(Use gluten-free pasta if needed)

£0.85

0.5cupPeanut butter(Creamy or chunky)

£0.60

0.3cupSoy sauce(Low sodium recommended)

£0.25

2tablespoonsRice vinegar

£0.15

1tablespoonMaple syrup(Or agave nectar)

£0.30

1tablespoonSesame oil

£0.25

1teaspoonsSriracha(Adjust to taste)

£0.10

1teaspoonGinger(Grated fresh ginger)

£0.10

2clovesGarlic(Minced)

£0.10

2tablespoonsWater(To thin the sauce if needed)

1tablespoonSesame seeds(For garnish)

£0.15

2stalksGreen onions(Chopped, for garnish)

£0.40

Total Cost

£4.68

£1.17 per serving

The Method

1
Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
2
While broccoli roasts, cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
3
In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, ginger, and garlic.
4
Drain pasta and add it to the bowl with the peanut sauce. Toss to coat. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until you reach desired consistency.
5
Add the roasted broccoli to the noodles and toss gently to combine.
6
Serve immediately, garnished with sesame seeds and green onions.

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My Notes

Nutrition Information

Nutrition per serving (375g)

685 kcal / 2866 kJ

Carbs

73g

28% of RDA

Fat

35g

50% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

14 g

16% of RDA

Sodium

1080 mg

47% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Add other vegetables like bell peppers, carrots, or edamame to the broccoli for extra nutrients and flavor.

Adjust the amount of sriracha to your desired spice level.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days. You may need to add a little water to thin it out before using.

For a nut-free version, substitute sunflower seed butter or tahini for peanut butter.

Cooking Equipment

Oven

Large Pot

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Add other vegetables like bell peppers, carrots, or edamame to the broccoli for extra nutrients and flavor.

Adjust the amount of sriracha to your desired spice level.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days. You may need to add a little water to thin it out before using.

For a nut-free version, substitute sunflower seed butter or tahini for peanut butter.

Spicy Peanut Noodles with Roasted Broccoli

Ingredients

The Method