Thai Broccoli and Noodle Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.3
  • Total Fat: 11.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 687.2 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 7.5 g

View full nutritional breakdown of Thai Broccoli and Noodle Salad calories by ingredient


Introduction

This is a spicy broccoli noodle salad that's easy to prepare, with lots of crunch from fresh veggies, a hint of sweet, and a hint of heat. Can be served warm or room temperature, but my favorite is cold!

This salad really works great as a warm dish one night and then a cold salad for lunch at work the following day. This is a spicy broccoli noodle salad that's easy to prepare, with lots of crunch from fresh veggies, a hint of sweet, and a hint of heat. Can be served warm or room temperature, but my favorite is cold!

This salad really works great as a warm dish one night and then a cold salad for lunch at work the following day.
Number of Servings: 6

Ingredients

    .25 c. Peanut Butter, smooth or chunky (stats are based on smooth)*
    2 TBS Splenda or other low/no calorie sweetener
    1.5 TBS hot water
    2 TBS Lime Juice
    1 TBS Reduced Sodium Soy Sauce
    1.5 TBS Sesame Oil
    .25 tsp red pepper fakes (can use more or less for taste, but this fits me perfectly)
    3 cups fresh Broccoli, chopped to desired thickness
    1 red bell pepper (stats are based on 164 grams of bell pepper)
    1 onion
    2TBS vegetable oil
    1 clove garlic
    2 cups Udon Noodles, cooked (6.66 ounces dry)
    (optional, stats include noodles)

    *can also use reduced fat PB with no harm done to the flavors

Tips

This is a great base recipe. A few other options:
- You can use green onions instead of white onions
- Add whatever veggies you have handy. Carrots, celery, cucumbers, zucchini, and mushrooms would all be wonderful.
- Add chicken or beef or even seafood.
- Use rice instead of noodles. Or different noodles.


Directions

Combine peanut butter, sweetener, hot water, lime juice, soy sauce, sesame oil, and red pepper flakes until well blended. (Water needs to be HOT to help melt the peanut butter). Set aside. Heat vegetable oil in large skillet over medium high heat. Add broccoli, bell pepper, onion, and garlic. Stir fry 3-4 minutes or until vegetables are tender-crisp. Remove from heat and stir in peanut sauce. Serve warm (or not!).

Serving Size: Makes 6 generous 1 cup servings