Purple sprouting broccoli satay noodles


    For the peanut sauce:

    4 tbsp peanut butter

    2 tsp light soy sauce

    1 tsp maple syrup

    1 lime, juice only

    ¼ tsp chilli flakes

    1 garlic clove, crushed

    For the noodles:

    200g wide rice noodles

    2 tbsp sesame oil

    250g purple sprouting broccoli, trimmed into 1cm-wide spears

    1 red chilli, finely sliced

    15g breadcrumbs

    1 tbsp black sesame seeds

    handful mint leaves

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Main serves 2

“Purple sprouting broccoli is one of the few leafy vegetables that grow in the UK during the ‘hungry gap’ between winter and spring when the winter crops have ended but the new season’s vegetables aren’t ready to harvest. It has a robust, mineral flavour that pairs well with Asian food, such as soy, chilli and garlic. This recipe is for a quick peanut satay sauce with speedy noodles and crunchy breadcrumbs that can be on the table in under 20 minutes.”

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Combine all the ingredients for the peanut sauce together and loosen with 3-4 tbsp water until the mix is a few shades paler and has a pourable consistency. Set aside.


Cook the noodles according to packet instructions then drain and toss with 1 tbsp sesame oil. Keep warm.


Steam the broccoli over a pan of boiling water for 4-6 minutes – when it’s ready the tip of a sharp knife should pass through the stem easily.


Meanwhile, heat the remaining 1 tbsp oil in a small frying pan. Add the chilli, breadcrumbs and sesame seeds and stir over a medium heat for 3 minutes until the breadcrumbs turn golden brown and crispy.


Lift the noodles onto a platter, top with the mint, broccoli and breadcrumbs and drizzle over some of the peanut sauce, with the rest in a bowl at the table.

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