cooking / mains

Crispy Sesame-Peanut Noodles with Roasted Broccoli

serves 4 · 40 minutes · 15 minutes hands on · easy

Nutritional Estimate (Per Serving)

  • Protein: 16g
  • Fiber: 6g
  • Fat: 18g
  • Calories: 420

Ingredients

Peanut Sauce

  • Natural peanut butter (¼ cup)
  • Soy sauce or tamari (3 tbsp)
  • Rice vinegar (2 tbsp)
  • Sesame oil (1 tbsp)
  • Maple syrup (1 tbsp)
  • Sriracha (1-2 tsp)
  • Garlic (2 cloves, grated)
  • Fresh ginger (1-inch piece, grated)
  • Lime juice (1 tbsp)
  • Hot water (2-3 tbsp, to thin)

Noodles & Vegetables

  • Lo mein noodles or spaghetti (12 oz)
  • Broccoli crowns (1 lb, cut into florets)
  • Edamame, shelled (1 cup)
  • Red cabbage (1 cup, shredded)
  • Neutral oil (1 tbsp, for roasting)

Garnish

  • Crushed roasted peanuts (¼ cup)
  • Sesame seeds
  • Green onions (3, sliced)
  • Fresh cilantro
  • Lime wedges

Instructions

Phase 1: Roast Broccoli (25 minutes)

  1. Preheat oven to 425°F
  2. Toss broccoli florets with neutral oil, salt, and pepper
  3. Spread on sheet pan in single layer
  4. Roast 20-25 minutes until edges are crispy and charred

Phase 2: Make Sauce & Cook Noodles (while broccoli roasts)

  1. Whisk all sauce ingredients together until smooth; set aside
  2. Cook noodles according to package directions
  3. Drain and rinse with cold water to stop cooking
  4. Toss noodles with a drizzle of sesame oil to prevent sticking

Phase 3: Assemble

  1. Toss noodles with peanut sauce until well coated
  2. Add edamame and shredded red cabbage, toss
  3. Top with roasted broccoli
  4. Garnish with crushed peanuts, sesame seeds, green onions, cilantro, and lime wedges

Notes

  • Sauce can be made 3 days ahead — it thickens in the fridge, thin with water
  • Great cold or at room temperature for lunch the next day
  • Swap broccoli for roasted cauliflower, sweet potato, or Brussels sprouts
  • For extra protein, add baked tofu or tempeh