Broccoli Noodle Salad with Asian Peanut Citrus Sauce from Jif®

Broccoli Noodle Salad with Asian Peanut Citrus Sauce

  • Prep Time: 20 min
  • Cook Time: 15 min
  • Yield: 4 to 6 Servings
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  • 1 (16 oz.) package uncooked whole grain spaghetti
  • 1/4 cup Crisco┬« Pure Canola Oil, plus 1 tablespoon
  • 1/2 cup Creamy Peanut Butter and Omega-3 DHA & EPA
    Or 1/2 cup Jif® Creamy Peanut Butter
  • 1/3 cup orange juice
  • 3 tablespoons lemon juice
  • 1/2 cup soy sauce
  • 2 tablespoons sugar
  • 1 cup sliced green onions
  • 1/2 cup chopped red bell pepper
  • 3 tablespoons minced garlic
  • 1 small jalapeno pepper, seeds and ribs removed, minced
  • 2 cups broccoli florets, split if large


  1. COOK pasta in salted water, according to package directions; drain well. Place in large bowl and toss with 1 tablespoon canola oil. Set aside.
  2. WHISK peanut butter, orange juice, lemon juice, soy sauce and sugar in medium bowl until blended.
  3. HEAT 1/4 cup oil in a large, deep skillet over medium high heat. Add onion, peppers, garlic, jalapeno pepper and broccoli, cooking and stirring about 3-5 minutes, until broccoli is crisp-tender. Add pasta and citrus sauce, tossing until well combined. Serve at room temperature.


Serving Size (1/4), Calories 830 (Calories from Fat 290), Total Fat 32g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 0mg, Sodium 2000mg, Total Carbohydrate 107g (Dietary Fiber 12g, Sugars 18g), Protein 31g; Percent Daily Value*: Vitamin A 40%, Vitamin C 120%, Calcium 8%, Iron 30%.

*Percent Daily Values are based on a 2,000 calorie diet.

©/TM/® The J.M. Smucker Company