
(Linguini and broccoli with spicy peanut sauce – recipe in post)
I was so excited the other night when The Boyfriend requested I make noodles and peanut sauce – I love peanut sauce! I love noodles!
I’ve made peanut sauce I don’t know how many times, and each a little different. Sometimes plain, sometimes spicy – from adding an Asian twist with some sesame oil, to a touch of Thai with coconut milk and sriracha. It all depends on what I have on hand, and what application I’m using it for… because just as much as there is range in the recipes, there are different uses for it. From noodles and stir fry, to salads and summer rolls – and I love it all.
The Boyfriend had a recipe in mind from one of his cookbooks, and I was pleased to see that this one was yet another variation I hadn’t tried – soon, I will be the guru of all peanut sauces!
Before I go into the specifics of this particular recipe, let me lay out my knowledge. While the exact ingredients may vary, they all go something like this:
1 part peanut butter (usually smooth)
1/2 – 1 1/2 parts liquid (water, milk, coconut milk)
Soy sauce, tamari, and sometimes vinegar
Garlic, ginger, or green onion
and optionally, cayenne or sriracha for spice to taste.
The thing this recipe called for that I wasn’t familiar with was molasses – and there was no way I was leaving it out just because it was something new!
The sweetness, in combination with the vinegar, did make this sauce unique. At first I was a little uncertain about it, but as the sauce warmed through it mellowed into one rich experience. If you aren’t a fan of peanut sauces to begin with, this one will by no means change your mind. It isn’t the end-all be-all of peanut sauces, and I won’t go preaching its name to the heavens. BUT. For the lover of all things peanuty, this sauce is definitely another keeper to add to the repertoire!
Peanut Sauce with Linguini and Broccoli
(Sauce recipe from The Enchanted Broccoli Forest)
For the pasta:
1/2 lb. linguini (use what you like, I chose whole-wheat)
2 large heads of broccoli, cut into florets
2-3 cloves garlic, minced
1 TBSP canola or peanut oil
2 TBSP tamari or soy sauce
1 tsp. ginger powder (or 1/2 tsp. freshly grated ginger)
Salt
Optional: Tofu or other protein
For the sauce:
1/2 cup natural peanut butter
1/4-1/2 cup hot water
1/4 cup apple cider vinegar
2 TBSP tamari or soy sauce
2 TBSP molasses
1/4-1/2 tsp. cayenne pepper (to taste)
Optional: chopped peanuts and scallions, for garnish
Method:
In a large pot bring water to a boil and salt heavily. Cook noodles until al-dente, drain, and set aside.
In a wok or pan over medium-high heat, add 1 TBSP oil and let heat until glistening. Add broccoli florets and give the pan a shake or a stir. Let cook 1-2 minutes. Add garlic and ginger, then pour in tamari and stir until mostly evaporated. Remove broccoli from pan while still bright green and slightly crisp. Set aside.
(If adding tofu or the like, begin cooking the protein over medium-high heat before the broccoli, then add the broccoli and cook as directed.)
For the sauce:
In a small sauce pan over medium-low heat, add the peanut butter and 1/4 cup of the hot water, stirring to combine.
Mix in the rest of the ingredients, then add the remaining 1/4 cup water to thin the sauce to desired consistency.
Toss noodles and broccoli in the sauce, and garnish with chopped peanuts and scallions.
Serve.
Dinner doesn’t get much easier than that!
i wonder if you remember this by a chance “code willow” (i kno this has nothing to do with post but i figure this is the best way to get in touch with you) -edger
Looks good! make this occasionally – molasses new to me-will try!
@ Edger – … ?
@ 2PeasAndAPot – thanks! I love how easy it is to change up a basic peanut sauce. Hope you like the molasses!
This recipe looks great. I just found your blog today via Pinterest & I think it is just awesome! Such creative recipes and great photography ;)
Thank you so much! :D
Just found your blog via foodgawker. I pinned this recipe and can not wait to try it out after the holidays :)
Thanks, hope you like it!
soo you can’t figure out who is huh? ill give u a few small hints edger is part of my email 2. i know bebe( i had a hard time trying to find away to get in touch with you again hope that helps you find out who i is) ;)-edger
Alright, I’ll take a guess. Jess? You should e-mail me.
i dnt have your email thts why i used this site to get in touch :D-edger
This looks amazing. Gorgeous photos!
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I just discovered your blog. Its beautiful. I’m excited to try some of your recipes. I’m relatively new to the blogging world, but I’ve really enjoyed exploring new sites. I look forward to reading more from you.
Thank you! Your blog looks great, by the way. Following you on Twitter, now. :D
Saw your blog for the first time today and went home to try this recipe. So good and so easy! It will be a good one for parties…thanks!
So glad you liked it! And you’re right, it would be perfect for parties or potlucks.
I made this for dinner tonight after seeing it on Foodgawker. Both my boyfriend and I loved it!
Yay! I love hearing when things turn out well, thank you.:)
Can’t wait to make this tomorrow. Will let you know how it turns out.
Great – I hope you like!
I hope this isn’t a duplicate…I posted one time and it’s nowhere to be found. Anywho…I forgot the “spicy” part…but I have chili-garlic paste and red chili flakes. It was absolutely wonderful…the simply baked chicken was a nice addition to the flavorful pasta. Thank you for a great recipe!
So glad you liked it! And chicken would be great, I’ll have to do that next time. :)
Mmmm! Saw this over on Katherine’s blog hop. Bookmarked!
Thanks – hope you like it!
definitely will try this sauce! awesome! thanks for sharing
You’re welcome! Hope you like it. :)
This is one of my favorite recipes! I make it all the time… Thanks!
Aw, you’re welcome! I’m so glad you like it. :D
nice posting. thanks for sharing
Allergic to peanuts, I wonder if you can get close to this recipe/flavor using something else?
Hmm, I don’t know… perhaps cashew butter would work as a substitute? Not sure how it would taste, though.
My husband & I made this and it turned out yummy! We both really loved it and will definitely make it again. Thanks!!!
Wonderful, I’m glad you both liked it!
Just made this and it is amazing! Did fail on the amount of broccoli however- better to err on the side of using too much than not enough.
Thanks for the comment, Tawnya! I’m glad you liked it. It’s crazy how good the broccoli is in this… definitely better to go for too much than too little!
Okay, I have probably already commented on this before, but this is literally one of my fav vegan recipes, and its definitely a go to in our house! My non vegan boyfriend loves is and asks for it all the time! Thanks for sharing!!
Thank you so much, Susan, this comment made my day! So glad you your boyfriend like it!
I’ve made this many times as written, but I had an urge to make it tonight but didn’t want to go to the store to buy ingredients. I ended up using soba noodles and a mixture of peanut butter, cashew butter, PB2, and tahini because I was very low on peanut butter. Lo and behold, it still ended up tasting as I remembered, and the soba noodles worked out just fine. Yay!