Disclaimer: I don’t particularly care for broccoli. However, there’s something about peanut sauce that makes everything awesome. This dish is super simple, and I actually went back for more steamed broccoli when I ran out (a first!)
I did not use “natural” peanut butter and don’t recommend it, as in my experience, it oftentimes doesn’t yield the same creamy consistency as regular peanut butter when cooked/baked.
The instructions ask you to rinse the cooked noodles in cold water- don’t skip this! It’s a handy tip that keeps the noodles from sticking together.
This recipe is: vegetarian, vegan, gluten free
- 12 oz rice noodles
- 1 lb broccoli, cut into florets
- 14 oz can coconut milk (full fat recommended)
- 1/4 cup peanut butter (more to taste!)
- 1-2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 tsp turmeric
- 1 tbsp maple syrup
- 1 tbsp soy sauce (GF if necessary)
- sriracha to taste
- Cook the rice noodles according to the package directions. When finished, rinse with cold water and set aside.
- While the noodles are cooking, make the peanut sauce. Pour about 1/3 of the coconut milk into a medium sauce pan and bring to a boil, then add the garlic and ginger. Cook for a few minutes, then lower the heat to medium and add the remaining coconut milk and peanut butter. Cook for about 10 minutes until thickened. Add the turmeric, maple syrup, soy sauce, and sriracha (if using). Taste and adjust seasoning if necessary.
- Steam the broccoli. Place about 1/2 inch of water in a skillet and bring to a boil. Add the broccoli florets, cover, and steam for about 2 minutes. Drain.
- Top noodles with broccoli and drizzle generously with peanut sauce.