I’ve mentioned that most weeknights are pretty crazy these days. Well, here’s an easy weeknight recipe for those nights where there’s no need to rush out the door for an activity. It can be prepared in just under 30 minutes and it’s always a hit with the girls. I’ve made this for several of my oldest ponytail’s friends who’ve had dinner at our place, and they’ve all eaten several plates.
This makes oodles of noodles, as I’ve mentioned in the headline. Some nights there’s very little leftover, while other nights there’s enough for another meal–so it fits well with my curent “cooking in bulk” strategy. This also freezes well.
I have to give credit to the idea of making noodles with broccoli slaw to Ann over at Cooking Healthy for Me–although Ann closed down her blog several months ago. Ann’s recipe was quite different, as it used carrot juice and pre-made peanut sauce. I tried Ann’s recipe but made quite a few modifications and ended up with this version of peanut noodles. (Thanks Ann!) It’s now part of our regular weeknight rotation.
(6 to 8 servings)
- 1 tbsp sesame oil
- 1 340 g package broccoli slaw
- 2 large carrots, peeled and grated
- 2 cloves garlic, minced
- 2 tsp ginger, minced
- Juice of one lime
- Pinch crushed red pepper flakes
- ½ cup natural peanut butter
- 3 tbsp brown sugar
- 2 tbsp mirin sweet cooking seasoning
- ½ cup water
- ¼ cup sodium-reduced soy sauce
- 375 g spaghetti (I often use Catelli Smart or whole wheat)
- Cooked shrimp
- Green onion, chopped
- Sesame seeds
- Crushed peanuts, unsalted
- Wedges of lime (on the side)
- Cook spaghetti according to package directions.
- Saute shrimp until cooked (optional) and set aside.
- Add sesame oil to pan and add garlic and ginger over medium heat. Cook for one minute. Add broccoli slaw and grated carrots and cook for about 8 minutes until softened.
- Add peanut butter, lime juice, red pepper flakes, brown sugar, mirin, water and soy sauce. Simmer two to three minutes until sauce thickens. At this point you can add additional water by the tablespoon until desired consistency is reached. (I like to add an additional 2 to 3 tbsp of water to thin out the sauce a bit more.) Stir in cooked spaghetti until mixed thoroughly.
- Serve with toppings (if using).
- Broccoli slaw is a mixture of shredded carrots, cabbage and broccoli that is available in North America. You could add shredded broccoli to your regular cole slaw as a substitute.
- I also use this peanut sauce (without the slaw and grated carrots) for my own version of broccoli and beef stir-fry. It’s quite versatile and could be used for satays etc.
- If using regular peanut butter, just reduce the brown sugar to approx. 1 tbsp.
- Catelli Smart pasta is available in North America and it is 2-1/2 times the fibre of regular white pasta, but it looks and tastes like regular pasta. For this reason, I use it a lot! The Catelli Smart spaghetti box that I buy is in fact 375 g, so I use the whole box for this recipe (which makes things very easy!). After looking on the website, I realize that the sizes must be different in the U.S., as the box size profiled is 454 g. In this case, you would use 3/4 of the box.
- If cooking for only two or three people (and you don’t like leftovers), this recipe can easily be cut in half. The broccoli slaw cooks down, so you could still use the whole package and omit adding the grated carrot. Or, depending on your preference, you could reduce the amount of slaw down to 1/2 or 3/4 of the package. All remaining items just need to be reduced to half the amount specified in the recipe.