I beg you—please make these peanut noodles for dinner tonight!
New favorite meal alert. I know I say that a lot, but this one really earned the title. Every few weeks I make something I want to eat for several meals in a row — and these peanut noodles definitely fit that bill.
This recipe was originally slated for my book project but it felt too similar in form — though not in flavor — to an earlier sesame noodle recipe. Still, I tested it and it blew us away. It’s one of those bowls I made for dinner and then immediately wanted again for lunch. In short: these are so good.
These are SO good.
They come together quickly and deliver big flavor. The noodles cook in minutes — using ramen takes about three minutes — and the peanut sauce needs only a few minutes to come together. What takes the longest is roasting the broccoli, but it’s worth the wait: roasted broccoli adds depth, texture and a toasty flavor that pairs perfectly with the creamy sauce.
If you’re short on time, toss the broccoli into the noodles raw or quickly sauté it in a skillet. Either way, it makes the meal more satisfying—this bowl is filling enough on its own so you don’t need to add meat, though you can if you want to.
This can be a main dish, a late-night snack, or even a side alongside salmon. Leftovers are great too — they’ll soak up some of the sauce and won’t be swimming, which many people prefer. These noodles are also delicious cold straight from the fridge.
Make them. You’ll thank me.
Peanut Noodles with Roasted Broccoli
Peanut Noodles with Roasted Broccoli
2 people
15 mins
25 mins
40 mins
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Ingredients
Broccoli
- 2 to 3 cups broccoli florets (use as much as you’d like)
- 1 tablespoon toasted sesame oil
- Pinch of salt and pepper
- Pinch of crushed red pepper flakes
Peanut Noodles
- 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 (or 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
- 1/4 cup chopped peanuts
- 3 tablespoons chopped fresh cilantro
Instructions
- Preheat: Set the oven to 425°F. Arrange broccoli on a baking sheet, drizzle with sesame oil, and season with salt, pepper and crushed red pepper flakes. Roast 15–20 minutes, until slightly charred.
- Boil: While the broccoli roasts, bring a pot of salted water to a boil to cook the noodles.
- Make the sauce: In a large skillet or saucepan, heat the sesame oil over medium-low. Add garlic and ginger and cook 1 minute. Stir in peanut butter, soy sauce, water, chili garlic sauce, lime juice and honey until smooth and combined.
- Cook noodles: Cook noodles according to package directions (ramen takes about 3 minutes). Drain well.
- Toss and serve: Add the noodles to the sauce and toss to coat. Stir in red pepper, green onions, peanuts and cilantro. Add the roasted broccoli and toss everything to combine. Serve immediately.
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100% making them today.