Broccoli Noodle Salad with Asian Peanut Citrus Sauce

prep: 20MIN.
cook: 15MIN.
yield: 4 to 6 servings


    1 (16 oz.) package uncooked whole grain spaghetti

    1/4 cup Crisco® Pure Canola Oil

    1/2 cup Creamy Peanut Butter and Omega-3 DHA & EPA

    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%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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