Soy-Peanut Sauce Noodle with Broccoli
A quick, easy and tasty one pan meal is perfect for a weeknight supper. Feel free to add whatever veggies you have on hand.
Ingredients
| 1 | pound |
spaghetti
|
|
| ¼ | cup |
sesame oil
|
|
| 2 | cups |
broccoli florets
rinsed |
|
| 1 | each |
carrots
peeled and sliced |
|
| Soypeanut sauce: | |||
| ½ | cup |
peanut butter
natural style creamy |
|
| ⅓ | cup |
soy sauce, tamari
|
* |
| 3 | tablespoons |
shaoxing wine
or dry white wine |
* |
| 1 | tablespoon |
water
|
|
| 1 ½ | 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 |
* |
| ½ | teaspoon |
red pepper flakes
crushed, or to taste |
* |
Directions
Cook the spaghettini al dente.
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.
Return the hot cooking water to the pot, add the broccoli and carrots in.
Cover and let stand for about 3 minutes to blanch the veggies.
Drain well, return the veggies to the pot, and set aside.
While the pasta is cooking, make the peanut sauce, combine the remaining sesame oil with all the other remaining sauce ingredients.
Whisk until well blended.
In the pot, gently toss the noodles with the sauce, broccoli and carrots until well combined.
Divide among the serving plates and serve.
Note: It can be served warm, at room temperature or chilled.
The noodles and the sauce can be made one day ahead, keep them separately in the refrigerator, and toss them together just before serving.
Nutrition Facts
Serving Size 227g (8.0 oz)
