Easy Weeknight Peanut Noodles with Roasted Broccoli.
I beg and hope and plead that these peanut noodles will be your dinner tonight!
Ummm, new favorite meal alert!
I know, I know, I say it ALL THE TIME. But it’s true! Every few weeks I create something that is good enough to eat at multiple meals, multiple days in a row. And it makes me so happy.
This is kind of a reject recipe from the book that I’m currently working on. Okay, it’s not an ACTUAL reject, but here’s the thing. It’s been sitting in my to-do pile for the book and at some point I realized that it was just too similar to my 15 minutes sesame noodles in The Pretty Dish. Flavor-wise, it’s not similar at all, but the whole feel of the peanut noodles+ramen didn’t feel new and exclusive enough for Everyday Dinners.
So here we are!
I ended up testing the recipe anyway and we just about died over how delicious the whole bowl was. Couldn’t even take it. It’s one of those recipes that I had to then make again for dinner (like, the same day) and one that I was even craving for lunch the next day. In case you don’t get it yet…
THESE ARE SO GOOD.
And this is exactly the kind of dinner that I love!
The noodles take minutes. Yes, like only minutes! The noodles cook in less than ten minutes (if you use ramen like I did here, it takes about three minutes) and the sauce comes together in a few minutes too.
You know what takes the longest? Roasting the broccoli! But it’s so worth it. It adds a depth of flavor to the noodles as well as gives them some nice, roasty texture. Plus… together the noodles and broccoli taste amazing.
If you’re really in a time pickle, you can just toss the broccoli into the noodles raw or toast them in the skillet for a second.
And let me just say it: adding in the broccoli here makes this even more of a satisfying meal. You don’t need to add anything else to this bowl – no chicken or shrimp or anything! I promise this is filling enough.
Unless you’re Eddie. If you’re Eddie, you might add an entire filet to the top or something. But you get my drift.
IF (and that’s a big if) you find this more suitable as a side dish, it makes a great one paired with salmon.
Not only does it work as such a delicious lunch or dinner, my favorite way to make it might be as a late night snack. I mean, it tastes even better when you’re super hungry late at night.
Leftovers work too! The leftovers are really flavorful, they just aren’t saucy. The noodles absorb most of the sauce so while everything still has a lot of flavor, it’s not swimming in sauce. You might even like that better!
Guys these are even good eaten COLD straight from the fridge. I cannot take how much I love them.
Peanut Noodles with Roasted Broccoli
Peanut Noodles with Roasted Broccoli
- 2 to 3 cups broccoli florets (really you can use as much as you'd like here!)
- 1 tablespoon toasted sesame oil
- pinch of salt and pepper
- pinch of crushed red pepper flakes
- 2 (3 ounce) packages ramen noodles, flavor packets discarded
- 3 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1/3 cup peanut butter
- 1/4 cup soy sauce (I like reduced sodium tamari)
- 1/4 cup warm water
- 1 tablespoon chili garlic sauce (sambal oelek)
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- ¼ cup chopped peanuts
- 3 tablespoons chopped fresh cilantro
- Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with the oil. Sprinkle with the salt, pepper and crushed pepper flakes. Roast for 15 to 20 minutes, until slightly charred.
- While the broccoli is roasting, bring a pot of salted water to a boil to cook the noodles.
- In a large skillet or saucepan, make the sauce. Heat the sesame oil over medium-low heat. Add in the garlic and ginger and cook for a 1 minutes. Stir in the peanut butter, soy sauce, water, chili garlic sauce, lime juice and honey. Stir until combined and smooth.
- Cook the noodles according to the directions (if using ramen noodles, it’s about 3 minutes!) Drain the noodles well.
- Add the noodles to the sauce and toss. Toss in the red peppers, green onions, peanuts and cilantro. Add in the roasted broccoli. Toss everything well, until it’s combined. Serve immediately.
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I appreciate you so much!
100% making them today.
66 Comments on “Easy Weeknight Peanut Noodles with Roasted Broccoli.”
Sooo good. Made it exactly as written. Definitely adding it to our dinner rotation. In fact, I’m thinking of swapping out something from my planned menu for the next week so we can have it again ASAP.
This was just not the one for me. The sauce was thick and oily and overpowering. If I make it again I would cut the sauce in half but double the water.
Fantastic recipe! Have already made it multiple times. I reduced the sesame oil to 1 tbsp, and also added a little hoisin sauce. Love it so much…and it is sooooooo quick. Love love love.
Followed the recipe….brocolli to done, to much toasted sesame oil..to dry.
I think redoing that I would change those things and add chicken broth for more moisture.
I almost never leave reviews but this dish is SO GOOD I felt like I had to. It’s perfectly savory with a touch of spice and the sauce coats the noodles in the most luscious way. I usually add in whatever veggies/protein I have in the fridge (cauliflower, edamame, tofu, etc) to make it an easy, filling, go-to weeknight meal. I have to scavenge my saved Instagram posts at least once monthly to find this recipe and fill my craving!
So good, so easy, I’ve been making this weekly! I do 3 packs of ramen and 1.5x the sauce recipe to yield 4 meals. I also like to throw the bell peppers in with the broccoli so it all roasts together.
I made this tonight for dinner and it was SOOOO good. I would say it serves 4 though, not 2. I also added chopped up ready cooked prawns cause my partner wasn’t feeling the veggie vibe. Will make over and over again!!
I think I’ve probably made this recipe 10+ times since it was posted. Over all that time, I’ve made some tweaks that I think might be helpful. 1 – I roast the broccoli in a neutral vegetable oil instead of sesame oil, which is really not designed for roasting. Also no crushed red pepper as the sambal oelek is spicy enough for my family. 2 – I make 1.5 times the amount of sauce (not 2x, this really is a lot of sauce as written) and toss it with a full pound of short (usually rotini) pasta instead of ramen. I have two hungry teens in my house, and if there are any leftovers, they go great in a lunchbox. 3 – I use pasta water from cooking the pasta for the “warm water” in the sauce. 4 – I warm the sauce in the pasta pot after draining the pasta to cook off the raw ginger and garlic, then toss the pasta back into the pot. 5- extra veggies are great in here and help stretch the dish even farther: shelled edamame, shredded carrot, thinly sliced radish.
I absolutely love this recipe!! We have made it many times. It’s so easy to throw together and my whole family enjoys it. Truly one of my favorite recipes. I made it tonight and ran out of sesame oil – it was still tasty even with olive oil.
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One of my absolute favorite recipes!!!!!
Had this last night and they were absolutely delicious. They were a little salty so I’ll probably use 1/2 or 2/3rds the soy sauce next time or use some low sodium soy. One of the most delicious meals I’ve cooked for a while, and so quick too!