Can I make this dish gluten-free?

Yes! To keep this dish completely gluten-free, use coconut aminos instead of soy sauce and double-check that your rice noodles are certified gluten-free.

What can I substitute for peanut butter if I have a nut allergy?

If you have a nut allergy, you can substitute sunflower seed butter or tahini (sesame seed paste) for peanut butter. These alternatives provide a similar creamy texture while keeping the dish nut-free.

How can I add protein to this dish?

You can boost the protein content by adding tofu, tempeh, chickpeas, or grilled chicken. If using tofu, consider pan-frying or baking it first for a crispy texture before tossing it with the noodles and sauce.

How spicy is this dish, and how can I adjust the heat level?

This dish has a moderate level of spice from the sambal oelek (or sriracha) and red pepper flakes. To reduce the spice, use less chili paste and omit the red pepper flakes. If you enjoy extra heat, increase the sambal oelek or add sliced fresh chilies.

Can I prepare this dish in advance?

Yes! You can make the spicy peanut sauce ahead of time and store it in the refrigerator for up to 5 days. The noodles and vegetables can also be prepped in advance, but for the best texture, stir-fry everything together fresh before serving.

What vegetables can I swap or add to this recipe?

This dish is highly customizable! You can swap or add mushrooms, snap peas, bok choy, baby spinach, shredded purple cabbage, or zucchini to add variety and extra nutrition.

Sautéed Broccoli with Peanut Sauce

Description

A quick, delicious, and healthy sautéed broccoli dish tossed with tender rice noodles and coated in a creamy, slightly spicy peanut butter sauce. Ready in under 30 minutes, it’s perfect for busy weeknights!

Ingredients

Scale

8 oz rice noodles (cooked per package instructions)
2 tbsp olive oil
1 small sweet onion, diced
1-inch piece fresh ginger, peeled & minced (~2 tbsp)
3 cloves garlic, minced
1 medium carrot, peeled and cut into half moons
½ red bell pepper, diced
1½ cups broccoli florets, chopped small
¼ cup scallions
¼ cup fresh cilantro (for garnish)
Lime wedges (for serving)
⅓ cup + 2 tbsp natural peanut butter
¼ cup water
2 tbsp soy sauce (or sub coconut aminos for gluten-free option)
2 tbsp honey (or sub maple syrup/coconut sugar)
2 tbsp fresh lime juice (~2–3 limes)
2 tbsp sambal oelek chili paste (or sub sriracha)
1 tbsp sesame oil
1 tsp red pepper flakes (adjust to taste)

Instructions

In a mixing bowl, whisk together peanut butter, water, soy sauce, honey, lime juice, sesame oil, and chili paste until smooth. Stir in red pepper flakes and adjust seasonings to taste. Set aside.
Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain, rinse with cold water, and toss with a little sesame oil to prevent sticking.
Heat a large skillet or wok over medium heat and add olive oil.
Sauté diced onion for 2-3 minutes until translucent.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in carrots and bell pepper, cooking for 3-4 minutes until softened.
Add broccoli florets and continue cooking for another 2-3 minutes until bright green and tender but still crisp.
Reduce heat to low, add cooked noodles, and pour in ¾ of the peanut sauce, tossing well to coat evenly.
Stir in scallions and cook everything together for 1-2 minutes.
Remove from heat, drizzle with the remaining peanut sauce, and garnish with fresh cilantro and lime wedges.
Serve immediately and enjoy!

Notes

For a nut-free version, substitute peanut butter with sunflower seed butter or tahini. Adjust spice levels by adding or reducing chili paste and red pepper flakes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 450
Sugar: 8g
Sodium: 750mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 15g
Cholesterol: 0mg

Keywords: broccoli, peanut sauce, stir-fry, vegan, gluten-free, healthy