101 Comments
Jump to Recipe
This post is brought to you by Andy Boy.
Hello from Montana! I got my national parks mixed up, you guys. I might know the difference between shallots and scallions, but apparently not Yosemite and Yellowstone. Never listen to me when it comes to geography. Anyway, I knew I was visiting the park with geysers (Yellowstone!) and we toured them yesterday, in between sightings of elk, antelope, bison and the prettiest little blue birds. Words do not suffice.
I can’t help but notice that the color of cooked broccoli rabe matches the green foliage up here. Have you ever tried broccoli rabe? It’s new to me and took a little getting used to, but I have to say, I’ve become quite a fan. Contrary to what the name suggests, broccoli rabe (also called rapini) is not related to broccoli. It has some small, broccoli-like buds, but it’s actually more closely related to turnips. It is, naturally, very good for you as well.
Broccoli rabe is best cooked and even then, it is on the bitter side, but delightfully so. The flavor reminds me a bit of kale, and I know there are a lot of kale lovers out there, so I hope you guys will give broccoli rabe a shot. It plays nicely with flavors that also complement broccoli and kale, like garlic, lemon and red pepper flakes.
Since that’s the case, I thought there was a good chance that sautéed broccoli rabe would go well with savory peanut soba noodles (since they are also fantastic with broccoli), and I was right! Sautéed rabe is right at home with peanut sauce and soba noodles; it becomes almost noodle-like once cooked and twirls right around the fork with the pasta.
If you want to lighten up this dish or make it extra green, feel free to cook up even more broccoli rabe than specified below. For more broccoli rabe recipes (including another of mine for broccoli rabe and pesto flatbread), click here.
Broccoli Rabe Peanut Soba Noodles
save
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2 to 4 servings 1x
- Category: Entree
- Cuisine: Asian
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 27 reviews
This Asian soba noodle bowl features sautéed broccoli rabe tossed with spicy peanut sauce. It’s a simple weeknight meal that’s hearty, quick and full of healthy greens! Feel free to double the amount of broccoli rabe for extra greens. Recipe yields 2 large or 4 modest servings.
Scale
Ingredients
Soba and broccoli rabe
- 6 ounces soba noodles or whole grain spaghetti
- 1 pound broccoli rabe
- 2 tablespoons extra-virgin olive oil
- Salt
Peanut sauce
- ½ cup creamy peanut butter
- ¼ cup reduced sodium tamari or reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons water
- 2 tablespoons honey or agave nectar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed or minced
- ¼ teaspoon red pepper flakes, plus more for sprinkling
Garnishes
- Small handful chopped fresh cilantro
- 1 small lime wedge
- ½ teaspoon sesame seeds
Instructions
- Prepare the broccoli rabe by rinsing it well and patting it dry. Slice off the tough lower ends of the stems and discard. Slice off any remaining stems that are over ¼-inch in diameter and discard those as well, since they will be too fibrous even after cooking.
- Next, prepare the peanut sauce. In a 2-cup liquid measuring cup, whisk together the ingredients until well blended. Set aside.
- Bring a large pot of salted water to boil. Meanwhile, warm 2 tablespoons olive oil in a large skillet over medium heat. Add the broccoli rabe and season with a dash of salt and a small pinch of red pepper flakes. Toss to combine and continue cooking, stirring occasionally, until the leaves have wilted and the stems are easily pierced by a fork, about 8 minutes. Remove from heat.
- Once the water is boiling, add the soba noodles and cook just until al dente, about 5 minutes. Drain the noodles, then return them to the pot, add the broccoli rabe and toss with peanut sauce (you might not quite need all of it) until blended.
- Transfer to a serving bowl or individual bowls and top with a sprinkle of chopped cilantro, a small squeeze of lime juice, a sprinkle of sesame seeds and red pepper flakes, if you’d like some extra heat.
Notes
Recipe roughly adapted from my Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice and Peanut-Sesame Slaw with Soba Noodles.
Make it vegan: Use agave nectar instead of honey.
Make it gluten free: Use gluten-free tamari instead of soy sauce and substitute firm gluten-free spaghetti (adjust cooking time accordingly) for the soba noodles.
Storage suggestions: This dish is best served fresh but will keep well in the refrigerator, covered, for up to three days.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
Disclaimer: This post was created in partnership with Andy Boy and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Share This Post
pPinfSharetTweeteEmail
Vegetable enthusiast. Never miss a new recipe
Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. (It's all free.)
Reader Interactions
Comments
Alexa [fooduzzi.com]
I love broccoli rabe! And that peanut sauce? To DIE for! Can’t wait to put this on the rotation at my house!
Reply
Anna
Hi Kate,
Once again, each time I visit your blog I see something delicious. I just recently made your salad with same peanut dressing and noodles (https://cookieandkate.com/2014/peanut-sesame-slaw-with-soba-noodles/) and spread the word on Facebook. I am a recent rapini convert and think it would be stellar here. Hope Yellowstone is amazing for you and your dad this week.
Cheers,
AnnaReply
Kate
That’s so nice to hear, Anna. Thank you! Hope you get a chance to try this one soon! We had a great time. Hope you’re having a lovely weekend!
Reply
Ileana
Oh my gosh this looks and sounds so good! Love your addition of slightly bitter broccoli rabe to go with the peanut sauce.
Reply
Hillary | Nutrition Nut on the Run
I’m pretty sure our taste buds are one in the same; I love ALL of your recipes!
Reply
Kate
Hooray, thank you, Hillary!
Reply
Lis
Yum I LOVE broccoli rabe! Sauté with garlic and red pepper flakes and throw it on pizza – the best.
Reply
Kate
Ohhh, I will have to try broccoli rabe pizza next! Thanks, Lis!
Reply
mila furman
OMG this looks perfect! I love the noodles…the sauce… the rabe! YUM! And your pictures are just gorgeous;…the one with just the fork makes me want to slurp it all up!
Reply
Hermione @hermionewood
Wow this looks great! I’ve never had broccoli rabe, I will keep an eye out for it! Your peanut sauce sounds amazing too, I will be trying this soon! H x
Reply
Emma {Emma's Little Kitchen}
Aha! I purchased some broccoli rabe just yesterday! Now I have an idea on what I can do with it :) Enjoy yellowstone, beware of the bears!!
Reply
Kate
Perfect! Hope you enjoy the broccoli rabe, Emma!
Reply
Amy @ Parsley In My Teeth
Hey, both parks start with a Y, so you’re not too far off! Is Cookie along for the adventure? This dish looks wonderful — anything with soba noodles gets high marks from me!
Reply
Kate
Right?! Thanks, Amy!
Reply
Kaleigh
I live in Montana!! How exciting! I hope you enjoy your trip! Oh, and this recipe sounds fantastic too!
Reply
Kate
Yay, thanks Kaleigh! I had a great time!!!
Reply
Cassie Tran
You had me at peanut and broccoli!
Reply
Linda | A La Place Clichy
I actually love broccoli rabe and the bitterness it has! I can’t wait to make this and bring it to work! Always look for tuberware/microwave friendly recipes.
Reply
Sara @ Cake Over Steak
Most of the times I’ve had broccoli rabe it’s been much too bitter for my tastes … so I wonder if cooking it your way would bring the bitterness down to a level I could handle. Plus mixing it with noodles and peanut sauce can’t hurt! Lovely photos as always. :-)
Reply
Kate
Maybe! I didn’t find any of my rabe to be terribly bitter, so I don’t know if it was just my bunches or if I’ve burned off all my bitter tastebuds. ;) I think a bold peanut sauce helps!
Reply
Christina
Hello, Kate and Sara!
I hope that you’ll forgive me for interjecting. I found your blog, Kate, via Finding Vegan, thanks to this recipe. This meal looks friggin out of this world.
I grew up eating rapini, prepared by my Italian family, but when I made it on my own (stir-fried as you mentioned above), I always found it too bitter. I spoke to my mum about this and it turns out that she and my grandmothers always boil/steam the rapini first until it gets that luscious deep green colour. Then they stir-fry it in olive oil with garlic and voilà! No-bitter rapini. I hope that helps :)
I can barely wait to try this! I LOVE peanut sauce AND rapini, so this is perfect. Thanks for sharing :-)
Kris
Reply
Kate
Thanks for sharing, Kris! I will have to give your mom’s method a shot!
Reply
Katrina @ Warm Vanilla Sugar
Oh man, so much flavour packed into one bite! Love this!
Reply
Tamanique
You’ve actually become my go-to for a good peanut sauce recipe! Plus, your African Peanut Stew is terrific, I used it to impress my mother law. Points!
Reply
Kate
Hooray!!! Thank you, Tamanique.
Reply
Rosemary
To be honest – I have never cooked with buckwheat noodles before. I really never knew what recipe to use them in. Now I have no excuse. Broccoli Rabe Peanut Soba Noodles here I come. :)
Reply
Anna
looks delightful!! and the plate is super cute :)
Reply
Stefanie
I made this last night with steamed broccoli subbed in (as that’s what I had in the fridge) and it was AH-MAY-ZING. In love! Thanks once again :)
Reply
Kate
Awesome!!! So great to hear. Thanks, Stefanie.
Reply
Amy @ Thoroughly Nourished Life
Kate I hope you are having a wonderful time! I loved Yosemite when I visited, and I hope to make it to Yellowstone someday soon :)
Now, about this dish. I cannot wait to make it! Winter greens are in season here at the moment, and a big ole bowl of noodles is just what I feel like after a chilly evening run. I can’t wait to refill with this one soon! Thanks for sharing and have a great time (I hope to see some photos soon!).Reply
Kate
Thank you, Amy! I’m still kicking myself for getting the two mixed up. I hope you love this one, and I’ll try to share photos soon!
Reply
Dani @ DaniCaliforniaCooks
I love a good soba noodle salad – especially when packed with vegetables!
Reply
Gaby
Wow! I like your taste buds…that combination looks amazing!!
Reply
Maya
I just made this for dinner to use up some leftover steamed broccoli and the sauce was great! Thank you so much for the inspiration! I love reading your website.
Reply
Kate
Hooray, thank you, Maya! Hope you’re having a great weekend.
Reply
Bev
Recipe was awesome
Reply
Kate
Thank you, Bev!
Reply
Jessie Squires
I have recently developed a very deeply rooted obsession with peanut sauce on anything, so I am definitely working this into my weeknight dinner rotation. Your recipes are so inspiring and push me to incorporate more veggies into every meal. Thanks Kate!
Reply
Kate
We share the same peanut sauce craving! Thanks, Jessie!
Reply
Susan Larsson
i made the recipe with the additions of tofu (small cubes sauteed in olive oil before adding the broccolini ) and spinach (also wilted) plus green onion. delicious – and my better half cleaned his plate and he is not a peanut sauce fan!
Reply
Kate
That’s great to hear! Your version sounds great, Susan. Thank you.
Reply
Madison
Hi Kate,
I was wondering if you think this would be good using almond butter or even cashew butter!?Reply
Kate
Yes, I think almond butter would be great! I’m not so sure about cashew butter, but it might be worth a shot.
Reply
Claire
This was ridiculously good AND easy to make. Next time, I’ll probably chop my greens a bit more to distribute them better throughout the dish. My leftovers ended up being mostly noodles. I have a feeling that I’ll end up using the sauce for other purposes — it seems like it would make an amazing dipping sauce for spring rolls!
Reply
Kate
Thanks, Claire! Happy to hear it! I was wishing I’d doubled the rabe last time I made this dish. My friend said it turned out well with kale, if you want to give that a shot! This peanut sauce would go well on all sorts of things, yes. :)
Reply
Joanne
My mom made pasta with broccoli rabe all the time when I was growing up! And i hated it. Until I one day grew up and realized I LOVED IT. The bitterness definitely takes some getting used to. I’ve only ever had it in Italian food so I kind of love that you paired it with peanut noodles. SO fun.
Reply
Kate
I want to try your mom’s broccoli rabe! I guarantee my mom never introduced broccoli rabe to the table, although we ate plenty of broccoli!
Reply
CC Hill
My husband and I were craving Asian, so we made this tonight (with a few adaptions)! We didn’t have broccoli rabe, so we just sautéed peppers and greens in place. We also julienne peeled carrots on top for a fresh element! But Kate… That peanut butter sauce?! It’s magical. Anything with peanut butter is heaven sent. Thanks for another easy and delicious recipe!!
Reply
Kate
Hi CC! Thank you for your comment! I’m so glad you enjoyed the recipe. Your version sounds so fantastic! Love the idea of adding carrot noodles.
Reply
Catrina
so delicious, quick and easy – the perfect summer dinner! I used an 8.8oz package of noodles and about 1.5 pounds of rabe and the amount of sauce was perfect!
Reply
Kate
Thank you, Catrina! Glad you enjoyed it!
Reply
Thalia @ butter and brioche
Definitely a recipe I will be making for dinner this week. I love easy and healthy bowls like these.
Reply
Megan Rich
I made this for dinner tonight. Delicious! Thanks for the recipe and so happy I discovered your blog.
Reply
Kate
Thanks, Megan! So glad you enjoyed it!
Reply
Marie
I absolutely love this quick and easy dinner recipe! Tasty and filling with minimal time and effort. I made it with cale and whole wheat spaghetti and it turned out beautifully..
Reply
Kate
Thank you, Marie! Yay!
Reply
Madeline
Went way out of my comfort zone in trying this recipe (I typically only like peanut butter on apples and pb&j) but i am so glad I did! This was spectacular! The only thing I noticed was my peanut sauce was a bit thick and I think it is probably because I only had chunky peanut butter on hand. I just added a bit more soy sauce and it was perfect!
Reply
Kate
Thank you, Madeline! I’m glad you enjoyed this one. I have quite a few other savory peanut recipes, like this peanut stew! It’s great, I promise.
Reply
amallia
wow, it looks so delicious and healthy. It makes me hungry :-)
Reply
Lydia
Would frozen broccoli rabe be good for this? I have never seen fresh broccoli rabe at my local grocery store, even when it is in season.
Reply
Natascha
I used Tahini instead of peanut butter which was also very tasty. Thanks for the recipe!
Reply
Jenn C
This was absolutely delicious!!!!!.
My husband and I are just started a vegan/vegetarian life styles and your recipes have been outstanding!!!
Thank you so much!!!!Reply
Kate
Thank you, Jenn! I’m so glad you found my site.
Reply
Emily
Fantastic recipe! And so quick and easy to put together on a weeknight. I made the sauce just as you said except using crunchy peanut butter because thats what we buy. Both my husband and I thought it was delicious — a little on the acidic side which I love and he’ll tolerate. I used soba noodles and regular broccoli and served it along side some seasoned, steamed edamame pods.
Reply
Kate
Thank you, Emily! I’m glad you both enjoyed it.
Reply
Sarah
Hi Kate
I’ve been saving your recipes for quite some time. Always wanted to cook some, but I actually only cooked two recipes so far. I wanted to cook this particular recipe for a very long time now, (I am allergic to gluten and I LOOOVE Soba Noodles:))Today I’ve finally made it
I had some spare shirataki noodles that needet to be eaten, so I thought why not cooking them with some frozen vegetables and this delicious peanut sauce?! Since the shirataki haven’t got any flavour of their own and the soba noodles are very good without any sauce.
So I tried it out and it was delicious.
I love this recipe, the mixture of peanutbutter, tamari, rice vinegar, just heavenly and the texture is a dream:).
It is just veeeery filling^^Thank you very much for all your great recipes, you are an amazing cook
Reply
Dave
Kate,
Great dish!!!
Had it with salmon.
Thumbs up!!Reply
Doreen
Made this tonight and it is AWESOME!! I love the sauce. The market didn’t have broccoli rabe, so I got broccolini and some lacinto kale. I also threw in some mushrooms. Fantastic!
Reply
Erica
Hi,
What would be a good substitute for the broccoli rabe if I can’t find it at my local grocery store?
Reply
Sarah
This peanut sauce is a regular in our household. We make a ton of it at once and have it around all the time. We take it camping, we have stashes of it everywhere. So good! Kate, your recipes are on our weekly menu at LEAST twice a week. Such great stuff.
The first time my husband and I started cooking from your recipes we fell in love. The next week I literally planned our entire weekly menu from your recipes. Wonderful food, wonderful job. Thanks for adding so much joy to our lives through beautiful and delicious food.Reply
Kate
Sara, that’s so awesome! I’m delighted to hear that you are both enjoying my recipes so much. Hooray!
Reply
Sierra
LOVED this! Used regular broccoli and added some thinly sliced red pepper. Also used crunchy PB and whole wheat spaghetti. I love how adaptable your recipes are. Haven’t struck out yet!
Reply
Bill
Just made it. It is very good. Added a bit of sesame oil to the peanut sauce to go with the sesame seed. Only other thing I would do is find a thicker soba (I did not use what was called for, as the store I was at had a angel hair size soba noodle.) But in the end, it is going to be go too dish.
Reply
Kate
Wonderful! Thanks, Bill.
Reply
Leslie
Made this quick, simple, delicious dish the other night. The whole family loved it. I will be making this again soon!
Reply
Kate
Awesome! Happy to hear this was a hit, Leslie!
Reply
Judy
This peanut sauce is SO. GOOD. (I make this recipe all the time). I never buy broccoli rabe, so the soba noodles are cooked and drained (but still hot), I combine them with a few zucchini’s worth of ‘zoodles’ (a julienne peeler does the trick). Sometimes I add some raw thinly sliced red pepper. Because this recipe makes a lot of sauce, I find that even a huge pile of thinly-sliced veggie are fully drenched, and the zucchini softens once its mixed in with the hot soba.
Reply
Karly
This recipe is delicious and super quick. I make it along with a protein for dinner for the whole family, even my baby loves it!
I made the recipe exactly as it calls for and I still do but I use regular broccoli as well. Sometimes I add sesame oil. So good!!Reply
Kate
Oh, I like the sesame oil. Thanks for sharing, Karly!
Reply
Abigail Crispin
Can I make the sauce ahead of time?
Reply
Kate
Yes, you can!
Reply
Lisa
My soba noodles turned out soooo sticky and clumped together. Could barely toss them with the broccoli and sauce. Your recipe said to cook noodles for 5 mins and the package said 3-4. I ended up cooking them around 4-5mins. Not sure if the brand makes a difference..? Any ideas?
Reply
Kate
I’m sorry it wasn’t perfect! The difference in the cook time could impact it. Thanks for the review and feedback, Lisa!
Reply
Lisa
It was delicious otherwise, as always. Your recipes are amazing and feed my family of 6 probably 5/7 days of the week! Thank you for helping keep me sane and healthy!
Reply
Sam
Loved the peanut sauce! I doubled the broccoli rabe and wouldn’t have wanted any less. Will definitely make again and could imagine adding tofu or chicken next time!
Reply
Megan
I am salivating looking at this recipe, and I cannot wait to try it tonight! I’m wondering if you might share where you found your dishes? I love them! Thank you!
Reply
Jenny
This is delicious!!! I used kale and sh*take mushrooms but next time I’ll try rapini! This is my new go to peanut sauce thank you!!
Reply
Lynn Hayes
This is my favorite peanut sauce, I put it on everything. I added some of your crispy tofu and it was the perfect meal.
Reply
Ilani
I just wanted to leave a comment because my husband is very fussy with sauces and I made a stir fry tonight using this teriyaki recipe and he loved it as did I! So thank you. We also don’t eat garlic and even with leaving out this ingredient it tasted superb
Reply
April P.
Wow, this turned out really REALLY good! I love to experiment in the kitchen with Thai food and at first I wasn’t sure about the oil in the peanut butter mixing well with the noodles. I will be making this again but with the addition of mushrooms and chicken.
Reply
Kate
Thank you for your review, April!
Reply
Tipya
Just made this tonight and it was sooo gooddd. My husband couldn’t get enough of it. I loved the broccoli rabe as I never really cook with it. This is the 2nd recipe I’ve tried from you and I can’t wait to try more. Thank you!
Reply
Eve
I have used this peanut sauce recipe a bunch of times and it is delicious!!! Can’t speak to the full recipe as I have done it without using broccoli rabe – made soba with tofu and sweet potato and regular broccoli instead to accommodate a three year old. But the sauce is quite good! Tbh I have not encountered one bummer recipe on this site yet !!! They are all great. Thank you so much CandK!
Reply
Kate
You’re welcome, Eve!
Reply
Bethany
I’m always looking for a good peanut butter sauce, and I think this one is it! Definitely will be adding this to our regular rotation, although without the broccoli rabe. I’ve made with kale and swiss chard, but our favorite was raw julienned zucchini.
I also use toasted sesame oil to drizzle instead of sesame seeds. So good!
Reply
Kate
Great to hear, Bethany! I appreciate you taking the time to review.
Reply
Carly
This is a recipe that you keep coming back to time and time again. It is delicious, nutritious and perfect for a weeknight meal! I often add rotisserie chicken to mine.
Reply
Kate
I love to hear that, Carly! Thank you for your review.
Reply
Debra Vance
I picked up rapini at the farmers market and this turned out delicious! The only change I made was I used glass noodles instead of soda. Planning to incorporate the peanut sauce in other recipes..or even as a veggie dip. Yum
Reply
Kate
Great to hear, Debra! I appreciate your review.
Reply
Lisa Sykes
We had this for dinner last night. My husband really didn’t like it and he is a foodie. He thought the rabe was very bitter and maybe the raw ginger and garlic in the sauce. I thought it was good, but maybe do small broccoli heads or ? You could add chicken too.
Reply
