Charred Broccoli and Peanut Noodle Bowls

• 8 oz rice noodles
• 2 heads broccoli, cut into florets
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp sesame seeds
• 1 tbsp vegetable oil
• 2 green onions, sliced
• 1 tbsp honey
• 1/4 cup water
• Salt to taste
• Red pepper flakes (optional)

Steps

1. 1 Cook rice noodles according to package instructions and set aside.
2. 2 In a small bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, chili garlic sauce, garlic, ginger, honey, and water until smooth.
3. 3 Heat vegetable oil in a large skillet over medium-high heat. Add broccoli and cook until charred, about 8-10 minutes.
4. 4 Combine cooked noodles and peanut sauce in a large bowl, tossing to coat.
5. 5 Divide noodles into bowls and top with charred broccoli.
6. 6 Sprinkle with sesame seeds and green onions. Add red pepper flakes if desired.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Whisk

Variations

• Add roasted peanuts for crunch or shredded carrots for extra veggies.

Substitutions

• Use almond butter for a nut-free option if needed, though it changes the flavor profile.

Pairings

• Serve with a cold jasmine tea or a light white wine.

Nutrition

Tips

• For extra protein, add tofu or chicken.
• Ensure broccoli is well-coated in oil before charring for even cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of water.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra peanut sauce.

Serving Suggestions

• Pair with a side of steamed edamame or a simple green salad.

FAQ