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Soy-Peanut Sauce Noodle with Broccoli

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A quick, easy and tasty one pan meal is perfect for a weeknight supper. Feel free to add whatever veggies you have on hand.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


453.6 g spaghetti
59 ml sesame oil
473 ml broccoli florets
1 each carrots
peeled and sliced
Soypeanut sauce:
118 ml peanut butter
natural style creamy
79 ml soy sauce, tamari
45 ml shaoxing wine
or dry white wine
15 ml water
23 ml rice vinegar
5 ml hot chili pepper oil
or to taste, optional
15 ml vegetable oil
15 ml brown sugar
light, firmly packed
1 cloves garlic
finely minced, or to taste
5 ml ginger root
2.5 ml red pepper flakes
crushed, or to taste


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 79140% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 242mg 10%
Total Carbohydrate 33g 33%
Dietary Fiber 6g 24%
Sugars g
Protein 49g
Vitamin A 74% Vitamin C 58%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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