Broccoli Noodle Salad with Asian Peanut Citrus Sauce Recipe
- 1 pound thin spaghetti
- 1/2 cup JIF® 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 CRISCO® Canola Oil
- 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
step 1: Cook the spaghetti, drain well, put in a large bowl and toss with a little oil. Set aside.
step 2: Asian Citrus Peanut Sauce Combine the JIF(R) peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl.
step 3: Whisk until very well blended.
step 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.
step 5: Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days.