- 4 ounces noodles of your choice
- Olive oil
- 1 cup small broccoli florets
- ½ cup julienned carrots
- ⅓ cup smooth, natural peanut butter
- 2 teaspoons honey
- 1 cup chicken broth, divided
- ¼ cup natural soy sauce [I prefer tamari sauce]
- 2 tablespoons rice wine vinegar
- Juice of ½ lime [ or more, to taste]
- 2 teaspoons siracha sauce
- 2 tablespoons toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 large garlic clove, minced or grated
- 2 tablespoons toasted sesame seeds
- 1 tablespoon or so chopped cilantro
- 2 scallions, sliced thinly
- ⅓ cup roasted, salted peanuts, roughly chopped
- Start the water to cook the noodles – follow package directions, omitting salt, and using a tablespoon of soy sauce in the cooking water instead.
- Heat a tablespoon or so of olive oil in a large sauté pan, and add the broccoli and carrots, Stir fry for about minutes until tender crisp.
- Put the peanut butter and honey in a small bowl.
- Heat ½ cup of the chicken broth almost to boiling, and pour over the peanut butter and honey and stir until smooth and blended. This may take a minute, but it will come together.
- Once it does, add the soy sauce, vinegar, lime juice, siracha, sesame oil, ginger and garlic, and stir together. Set aside.
- When the noodles are done, add them to the pan with the broccoli and carrots, and combine.
- Pour the sauce over the top, along with the sesame seeds, cilantro and about half of the scallions and half of the peanuts.
- Stir everything together gently, and if you need to, add a bit more of the warmed chicken broth, until you have a pleasing consistency. You want the sauce to cling, but it should not be at all gummy or sticky.
- Serve with the additional scallions and peanuts sprinkled over each serving.
- Have some extra soy sauce and siracha available for people to add if they like.