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Prepare the Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, low-sodium soy sauce, rice vinegar, maple syrup, grated fresh ginger, minced garlic, sriracha (if using), and toasted sesame oil. Gradually whisk in the warm water or vegetable broth until the sauce is smooth and reaches your desired consistency. Set aside.

Cook the Noodles: Bring a large pot of lightly salted water to a rolling boil. Add the rice noodles and cook according to package directions, typically 3-5 minutes, until they are al dente. Drain the noodles thoroughly in a colander and rinse them with cold water to prevent sticking. Set aside.

Sauté the Broccoli: While the noodles are cooking, heat the vegetable oil in a large wok or skillet over medium-high heat. Add the broccoli florets and stir-fry for 5-7 minutes, stirring occasionally, until they are tender-crisp and vibrant green.

Combine and Heat: Add the drained rice noodles and the prepared peanut sauce to the wok with the sautéed broccoli. Toss everything together thoroughly to ensure the noodles and broccoli are evenly coated with the sauce. Cook for 1-2 minutes, stirring constantly, to heat the dish through.

Serve and Garnish: Divide the broccoli and peanut noodle mixture among four serving bowls. Garnish generously with chopped roasted peanuts, thinly sliced green onions, and toasted sesame seeds. Serve immediately with fresh lime wedges on the side for an extra burst of flavor.


Prepare the Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, low-sodium soy sauce, rice vinegar, maple syrup, grated fresh ginger, minced garlic, sriracha (if using), and toasted sesame oil. Gradually whisk in the warm water or vegetable broth until the sauce is smooth and reaches your desired consistency. Set aside.

Cook the Noodles: Bring a large pot of lightly salted water to a rolling boil. Add the rice noodles and cook according to package directions, typically 3-5 minutes, until they are al dente. Drain the noodles thoroughly in a colander and rinse them with cold water to prevent sticking. Set aside.

Sauté the Broccoli: While the noodles are cooking, heat the vegetable oil in a large wok or skillet over medium-high heat. Add the broccoli florets and stir-fry for 5-7 minutes, stirring occasionally, until they are tender-crisp and vibrant green.

Combine and Heat: Add the drained rice noodles and the prepared peanut sauce to the wok with the sautéed broccoli. Toss everything together thoroughly to ensure the noodles and broccoli are evenly coated with the sauce. Cook for 1-2 minutes, stirring constantly, to heat the dish through.

Serve and Garnish: Divide the broccoli and peanut noodle mixture among four serving bowls. Garnish generously with chopped roasted peanuts, thinly sliced green onions, and toasted sesame seeds. Serve immediately with fresh lime wedges on the side for an extra burst of flavor.
