broccoli noodle salad with asian peanut citrus sauce

1 pound thin spaghetti
1/2 cup creamy peanut butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon granulated sugar
1/2 cup veggie oil or sesame oil would be good
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
2 tablespoons minced garlic
1 pound broccoli florets

Cook the spaghetti, drain well, put in a large bowl and toss with a little oil. Set aside. To make the Asian citrus peanut sauce combine the peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl. Whisk until very well blended. In a large, deep-sided skillet, heat 1/2 cup oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic, cook about 1 minute. Add the broccoli florets and stir, add the Asian citrus peanut sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking. Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days.

 

I love pasta! that's so great...

 

You might want to blanch the broccoli before throwing it in. When I say blanch, cook in boiling, heavily salted water a few minutes, then immediately shock them in ice water and drain. Reasons for this, if you throw the broccoli in raw, it's going to take way too long to cook and your peppers/onions will be ugly. The other reason for blanching is to keep the vibrate green color of the broccoli. But I'll definately have to try this. It sounds yummy.

AdreA

 

good tip....