Broccoli Noodle Salad with Asian Peanut Citrus Sauce

Broccoli Noodle Salad with Asian Peanut Citrus Sauce


"Enjoy a taste of Southeast Asia with these spicy peanutty noodles served with stir-fried broccoli and peppers."


{{adjustedServings}} servings 580 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1587 mg
  • 63%

Based on a 2,000 calorie diet

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  1. Cook the spaghetti, drain well, put in a large bowl and toss with a little oil. Set aside.
  2. Asian Citrus Peanut Sauce Combine the JIF(R) peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl.
  3. Whisk until very well blended.
  4. In a large, deep-sided skillet, heat 1/2 cup CRISCO(R) Canola 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.
  5. Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days.
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  1. 20 Ratings


A little bit too lemoney and too thin. I'd decrease the lemon and I'd reccomend adding two teaspoons of corn starch to thicken the sauce. Good start!

I usually love peanut sauces, but this one was too tangy (citrusy) for me. Will not try again.

I added crushed peanuts and chopped green onions to the top for garnish and it was delicious!! I also used oriental noodles instead of spaghetti. I am definitely going to make this again!