Vegan peanut noodles

Vegan peanut noodles with wholewheat pasta, broccoli, peanut butter and soy sauce: creamy, spicy and quick to cook for an easy dinner.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 520 kcal per serving
• Protein: 20 g
• Fat: 22 g
• Carbs: 65 g

Ingredients

• 200 g wholewheat pasta
• 1 head of broccoli
• 3 tbsp peanut butter
• 1 tbsp maple syrup
• 1 tbsp sesame seeds
• 1 pinch of chilli
• 2 tbsp soy sauce

Method

You’ll need: frying pan · saucepan · sieve

1. Bring a large pan of water to the boil. Divide the broccoli into small florets.
2. Cook the wholewheat pasta until al dente. Add the broccoli to the water for the last few minutes.
3. Meanwhile, stir the peanut butter, soy sauce, maple syrup and chilli into a smooth sauce. If it's too thick, add a little of the pasta water.
4. Drain the pasta and broccoli and fold both straight into the peanut sauce. Mix everything thoroughly until the sauce clings well.
5. Toast the sesame seeds briefly in a pan without any extra fat until fragrant.

Good to know

When it has to be quick, a plate like this is often the first thing on my table. Creamy, spicy and pleasantly satisfying without feeling heavy.

Swaps

Wholewheat pasta → soba noodles (slightly more protein) | peanut butter → almond butter (more vitamin E) | maple syrup → date paste (more natural accompanying nutrients than refined sugar) | sesame seeds → chopped cashews (also provide minerals and slightly more protein)

Allergens

Contains peanuts, sesame, soya and gluten; for children, go easy on the chilli, and during pregnancy the dish is generally fine with fresh, well-cooked ingredients.

Dairy-free recipes