Peanut Butter Noodles With Carrots & Broccoli

Course Main Course
Cuisine American
Keyword broccoli, carrots, easy, sauce, vegetarian
Servings 4
Calories 574kcal
Author Elizabeth Ward


  • 8 ounces whole-wheat spaghetti uncooked (1/2 box)
  • 1/2 pound cooked shredded chicken (optional, you can also use cubed tofu)
  • 3 T. canola or vegetable oil
  • 1/3 cups creamy peanut butter I used natural
  • 3 T. low-sodium soy sauce
  • 2 T. lime juice about one lime
  • 1 T. honey
  • 2 T. rice wine vinegar
  • 1 cup raw grated carrots
  • 2 cups cooked chopped broccoli florets
  • 1/4 to 1/2 tsp. red pepper flakes optional, I didn't use them
  • 2 scallions sliced into thin rounds


  • While the pasta is cooking, combine the oil, peanut butter, soy sauce, lime juice, honey and vinegar in a large serving bowl. Using a whisk, mix until smooth.
  • Add the spaghetti, carrots, broccoli and red pepper flakes (if using) and toss the coat the noodle mixture completely. Garnish with scallions and serve.
  • Serve hot or cold.


Calories: 574kcal | Carbohydrates: 62g | Protein: 32g | Fat: 24g | Sodium: 601mg | Sugar: 9g