Imagine coming home after a long day, craving something comforting yet quick to whip up in the kitchen. That’s where these Easy Weeknight Peanut Noodles with Roasted Broccoli come into play. This dish is not only packed with flavor but also comes together in just under 30 minutes, making it an ideal choice for busy weeknights. The combination of creamy peanut sauce, roasted broccoli, and tender noodles creates a heavenly experience that will leave you satisfied and nourished.
Top Reasons to Make Easy Weeknight Peanut Noodles with Roasted Broccoli.
- Quick and Easy: Ready in less than 30 minutes, perfect for a weeknight dinner.
- Flavorful: The rich peanut sauce is perfectly complemented by roasted broccoli and fresh veggies.
- Customizable: Feel free to add your favorite proteins or vegetables.
- Healthy: Packed with nutrients from broccoli and wholesome ingredients.
What You’ll Need
- 2 to 3 cups broccoli florets (or as much as you’d like)
- 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 (reduced sodium tamari recommended)
- 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
- 1/2 cup chopped peanuts
- 3 tablespoons chopped fresh cilantro
Recommended Tools
- Baking Sheet: For roasting the broccoli.
- Large Pot: To boil the ramen noodles.
- Mixing Bowl: For preparing the peanut sauce.
- Whisk: To combine the sauce ingredients smoothly.
Mastering Easy Weeknight Peanut Noodles with Roasted Broccoli.: How-To
Step 1: Roast the Broccoli
Preheat your oven to 400°F (200°C). Spread the broccoli florets on a baking sheet and drizzle with 1 tablespoon of toasted sesame oil. Season with a pinch of salt, pepper, and crushed red pepper flakes. Toss to coat and roast for 20 minutes or until the broccoli is tender and slightly crispy.
Step 2: Cook the Ramen Noodles
While the broccoli is roasting, bring a large pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually about 3-4 minutes. Drain and set aside.
Step 3: Make the Peanut Sauce
In a mixing bowl, combine 3 tablespoons of sesame oil, minced garlic, grated ginger, peanut butter, soy sauce, warm water, chili garlic sauce, lime juice, and honey. Whisk until smooth and creamy. Adjust the consistency with more water if necessary.
Step 4: Combine Noodles and Sauce
In a large bowl, combine the cooked ramen noodles with the peanut sauce. Toss well to ensure all the noodles are coated evenly.
Step 5: Assemble the Dish
Add the roasted broccoli, sliced red bell pepper, and green onions to the noodles. Toss gently to combine. Top with chopped peanuts and fresh cilantro for added crunch and flavor.
Make It Diet-Friendly
- Gluten-Free: Use gluten-free ramen noodles or rice noodles.
- Vegan: Substitute honey with maple syrup or agave nectar.
- Low-Carb: Replace noodles with spiralized zucchini or shirataki noodles.
What I Learned Testing
- Using fresh garlic and ginger makes a significant difference in flavor.
- Adjusting the amount of chili garlic sauce can help customize the spice level.
- This dish is incredibly forgiving; you can modify the vegetable mix based on what you have available.
Prep Ahead & Store
These Easy Weeknight Peanut Noodles with Roasted Broccoli can be prepped ahead for a quick meal. You can roast the broccoli and prepare the peanut sauce in advance. Store the components separately in airtight containers in the refrigerator for up to 3 days. When ready to eat, simply reheat the noodles and broccoli, and combine them with the sauce.
Popular Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to use any vegetables you enjoy or have on hand, such as snap peas, carrots, or bell peppers.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce.
Is this dish kid-friendly?
Yes! The creamy peanut sauce is usually a hit with kids. You can adjust the spice level by reducing or omitting the chili garlic sauce.
Can I make this dish spicy?
Yes! Increase the amount of chili garlic sauce or add some sliced fresh chili peppers to kick up the heat.
Serve & Enjoy
Now that you have mastered these Easy Weeknight Peanut Noodles with Roasted Broccoli, it’s time to dig in! Serve this delicious dish warm, garnished with extra peanuts and cilantro for a pop of color and flavor. Whether it’s a cozy dinner for one or a meal shared with family, these peanut noodles will quickly become a favorite in your weekly rotation.
With its delightful blend of flavors and textures, this dish is sure to impress. So grab your chopsticks or a fork, and enjoy every bite of this satisfying weeknight meal. Happy cooking!
Easy Weeknight Peanut Noodles with Roasted Broccoli.
Equipment
- Baking Sheet
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
- 2 to 3 cups broccoli florets (or as much as you’d like)
- 1 tablespoon toasted sesame oil
- Pinch salt
- Pinch pepper
- Pinch crushed red pepper flakes
- 2 (3-ounce) packages ramen noodles flavor packets discarded
- 3 tablespoons sesame oil
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1/3 cup peanut butter
- 1/4 cup soy sauce reduced sodium tamari recommended
- 1/4 cup warm water
- 1 tablespoon chili garlic sauce (sambal oelek)
- 1 tablespoon fresh lime juice
- 1 red bell pepper thinly sliced
- 3 green onions thinly sliced
- 1/2 cup chopped peanuts
- 3 tablespoons chopped fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C). Spread the broccoli florets on a baking sheet and drizzle with 1 tablespoon of toasted sesame oil. Season with a pinch of salt, pepper, and crushed red pepper flakes. Toss to coat and roast for 20 minutes or until the broccoli is tender and slightly crispy.
- While the broccoli is roasting, bring a large pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually about 3-4 minutes. Drain and set aside.
- In a mixing bowl, combine 3 tablespoons of sesame oil, minced garlic, grated ginger, peanut butter, soy sauce, warm water, chili garlic sauce, lime juice, and honey. Whisk until smooth and creamy. Adjust the consistency with more water if necessary.
- In a large bowl, combine the cooked ramen noodles with the peanut sauce. Toss well to ensure all the noodles are coated evenly.
- Add the roasted broccoli, sliced red bell pepper, and green onions to the noodles. Toss gently to combine. Top with chopped peanuts and fresh cilantro for added crunch and flavor.
Notes
- Use gluten-free or rice noodles to make this dish gluten-free.
- Substitute honey with maple syrup or agave nectar for a vegan option.
- Replace noodles with spiralized zucchini or shirataki noodles for a low-carb version.
- Adjust chili garlic sauce amount to customize spice level.
- Store components separately in airtight containers in the fridge for up to 3 days.
