Peanut Sauced Linguini & Broccoli
Yields 3 to 4 Servings
Ingredients
For the Pasta:
- ½ lb whole wheat linguini
- 14 oz bag frozen broccoli florets, (thawed in the fridge overnight)
- 2-3 cloves garlic, minced
- ¾ Tbsp sesame seed oil
- 2 Tbsp less sodium soy sauce
- ½ tsp freshly grated ginger, (or 1 tsp ground ginger)
For the Sauce:
- ½ cup reduced fat peanut butter
- ¼ cup hot water
- ¼ cup apple cider vinegar
- 2 Tbsp less sodium soy sauce
- 2 Tbsp molasses
- ¼ tsp + cayenne pepper (to taste)
- Optional: chopped peanuts & scallions, for garnish
Instructions
- In a large pot bring water to a boil & salt (if desired). Start to cook noodles according to the directions on the package.
- In the meantime, in a small saucepan over medium-low heat add the peanut butter & hot water, whisking till combined. Mix in the rest of the ingredients. Keep warm until ready to add to wok. Optional: Add up to ¼ cup hot water for a thinner sauce or to desired consistency.
- In a wok or pan over medium-high heat, add oil & let heat until glistening. Add broccoli florets & give the pan a shake or a stir, letting cook 1-2 minutes. Add garlic & ginger, then pour in soy sauce & stir until mostly evaporated.
- By now the noodles should be done. Drain them & add them to the wok with the broccoli. Add warm peanut sauce & toss to coat the noodles/broccoli.
- Add any garnishes & enjoy!