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Twisted Noodles with Broccoli and Peanut Sauce

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Twisted Noodles with Broccoli and Peanut Sauce

Twisted Noodles with Broccoli and Peanut Sauce

Jessica Braider
This versatile, creamy pasta sauce can also be used as a tasty dipping sauce for vegetables. If you like your peanut sauce a little sweeter, add a teaspoon or two of honey to the sauce instead of the sriracha.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings


  • 12 oz. whole grain pasta (use wheat/gluten-free, if needed)
  • 1 lb. broccoli chopped (use 6 cups broccoli florets and sliced stems)
  • 2/3 cup creamy natural salted peanut butter or other nut or seed butter
  • 3 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) or use any variety
  • 1 lime juice only
  • 4 cloves garlic minced, about 2 tsp.
  • 2 tsp. sriracha or use 1/2 tsp. crushed red pepper flakes (optional), Vietnamese hot sauce


  • Cook the pasta according to the package directions. When the noodles are 2 minutes from being cooked, add the broccoli to the boiling water, cover to bring it back to a boil and cook the noodles and broccoli together for the final 2 minutes. Drain the noodles and broccoli.
  • Meanwhile, in a medium bowl or a large measuring cup, whisk together the peanut butter and 1/2 cup hot water until smooth.
  • Stir the remaining ingredients into the peanut sauce.
  • Return the pasta and broccoli to the cooking pot, and toss it with the sauce. Serve it hot or refrigerate it for up to 2 days.


Do Ahead or Delegate: Chop the broccoli, cook the pasta and the broccoli and store tossed with a little oil to prevent the noodles from sticking, peel the garlic, prepare the sauce, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 1 tsp. or more of finely minced fresh ginger to the peanut sauce, use the optional sriracha or crushed red pepper flakes in the peanut sauce or at the table.
Tip: Do you typically stick broccoli stalks in your compost bin, kitchen trashcan or your garbage disposal? Try incorporating them into your meals. You can peel the stalks to make them more tender (not always necessary), then slice them and include them with the florets, or you can shred them in a food processor and add them to salads and slaws.
Nutritional Information Per Serving (% based upon daily values): Calories 400, Total Fat: 11g, 16%; Saturated Fat: 2g, 6.5%; Cholesterol: 0mg, 0%; Sodium: 134mg, 5.5%; Total Carbohydrate: 60g, 20%; Dietary Fiber: 2g, 5.5%; Sugar: 4g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, Spring, Summer, Vegan, Vegetarian, Winter
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