Orange Broccoli Noodle Bowls

Orange Broccoli Noodle Bowls |

What is it about noodles like this? They just make me exceedingly happy. You can swirl em’ all around your fork and slurp them right on up. And in fact, with these orange broccoli noodle bowls, I may have been guilty of slurping them right out of the skillet. It started as me “testing” them to make sure they were “seasoned” correctly before dinner … and then led to me just standing there eating forkful after forkful leaning right over my stove.

Of course as soon as I heard the husband coming, I stopped and pretended like I was doing nothing of the sorts. Not that he would be surprised by my behavior anyway. It’s nothing new.

So, these bowls. My actions should be an indication that yes, we did indeed love these. So much so that we’ve had them several times over the last few weeks.

Orange Broccoli Noodle Bowls |

Let’s discuss the components. The noodles themselves are packed with plenty of crunchy broccoli, red onion, edamame for some protein and then little jewels of bright citrus-y goodness from the orange segments.

Then, we have a creamy dreamy peanut sauce that you’ll whip up quickly in your food processor (or you can just do this in a small bowl with a whisk). It’s filled with a touch of fresh ginger and orange zest – making it finger lickin’ good.

And finally we’ll top it all off with a hint of chopped peanuts and some sesame seeds for garnish. Make it even more pretty.

Did I mention that you can have this on your table in 30 minutes?? Oh yes, yes, you can.

Weeknight, noodle-y fun at its finest.

Orange Broccoli Noodle Bowls |

Now how’s that for Monday dinner?

Orange Broccoli Noodle Bowls
Prep time
Cook time
Total time
Yield: about 4 servings
For the sauce:
  • ¼ cup creamy peanut butter (I use natural)
  • ¼ cup water
  • 1 tablespoon honey
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon orange zest
For the bowls:
  • 10 ounces whole wheat linguini
  • 1 ½ tablespoons olive oil
  • 1 medium red onion, sliced
  • 2 cloves garlic, minced
  • 3 ½ cups chopped broccoli florets
  • 1 ½ cups frozen shelled edamame
  • 2 medium oranges, peeled and segmented (I like to chop each segment in half)
  • chopped peanuts and/or sesame seeds, for garnish
To make the sauce:
  1. Add all the ingredients for the sauce to the bowl of a food processor. Process until smooth. Set aside. {If you don’t have a food processor, you can also whisk it all together really well in a small bowl.}
To make the bowls:
  1. Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente, according to the package directions. Drain.
  2. Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the broccoli and edamame. Cook for about 5 to 7 minutes, until the broccoli is crisp tender. If the skillet gets dry, add in a splash more olive oil. Turn off the heat. Add in the cooked pasta, the sauce and the orange segments. Toss gently until well combined. If needed, season with salt to taste (I usually add about ¼ to ½ teaspoon).
  3. Scoop into a serving bowl and garnish with some chopped peanuts and sesame seeds, if desired.
If you have any leftover, you’ll want to add a splash of soy sauce when reheating back up. The noodles sort of absorb the peanut sauce as they sit, so we felt like you needed that little bit of extra moisture / flavor. Same goes if you just don’t eat this right away after making and it has time to sit and cool.

If you use pre-cut broccoli florets, the prep time will be quicker.

Cookie Monster Cooking