Asian Noodle Broccoli Salad

Start to Finish: 50 Minutes

Servings: 4 Servings



7-1/2 to 8 ounces (1/2 package) dry spaghetti or other pasta
Dash salt
1-1/2 teaspoons canola oil
1/4 cup SunButter® (we used Natural)
1/4 cup orange juice
1-1/2 teaspoons lemon juice
2 tablespoons plus 2 teaspoons less sodium soy sauce
1 tablespoon sugar
2 tablespoons additional canola oil
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1-1/2 teaspoons minced garlic
1 jalapeno pepper, diced
1 cup chopped broccoli tops



Cook pasta in salted water, according to package directions. Drain well.

Place in large bowl and toss with 1-1/2 teaspoons canola oil.

In medium bowl, whisk SunButter, orange juice, lemon juice, soy sauce, and sugar until blended. Set aside.

In large skillet, heat 2 tablespoons canola oil over medium high heat. Add onion, red peppers, garlic, jalapeno pepper, and broccoli, cooking and stirring about 3 to 4 minutes or until broccol is crisp-tender.

Add SunButter sauce and vegetables to pasta, tossing until well combined. Serve warm or at room temperature.

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