Two preparations give broccoli extra depth: roasted florets with browned edges and briefly blanched broccoli with a fresh bite. Creamy peanut sauce, lime and crunchy peanuts turn it into a complete noodle meal.
Broccoli has two different textures in this dish. Roasting darkens the outside of the florets and gives them a savory, slightly nutty flavor; briefly blanching the other half keeps it bright green and firm. This contrast prevents the vegetable from turning into one soft mass. Cut the florets roughly the same size so they cook evenly on the baking sheet. A large baking sheet helps too: when broccoli is packed close together, it steams rather than developing browned edges.
The peanut sauce brings together creaminess and saltiness with fresh lime and sharp ginger. Peanut butter varies in thickness and saltiness from brand to brand, so add the warm water a little at a time until the sauce runs off a spoon. Smooth peanut butter is best; the chopped peanuts on top provide plenty of crunch. Soy sauce adds savoriness, while a little sweetness rounds out the sharpness of the lime and chili. Taste before adding extra salt, as soy sauce can already be quite salty.
Rice noodles go well with the sauce, but wheat noodles or soba work too. Follow the package directions for cooking time and drain them as soon as they’re pliable but still have a little bite. Noodles keep cooking in the warm sauce and can otherwise turn mushy. Save a little cooking water: the starch in it helps the peanut sauce cling to the noodles and broccoli. If the sauce gets too thick later, thin it with a splash of water.
Broccoli is generally available in the Netherlands year-round; in season, a fresh head from the market can also be a good choice. There’s no need to discard the stalk: peel off the tough outer layer, slice the tender inside thinly and roast it too. No fresh lime on hand? Use lemon, though the flavor will be a little different. Serve the noodles right away, with peanuts and cilantro for extra bite and freshness. Refrigerate leftovers covered within two hours and eat them within three days; reheat them thoroughly with a splash of water and add a little fresh lime if you like.
Preheat the oven to 230 °C (fan 210 °C). Cut the broccoli into florets. Peel the stalk and slice the tender inside thinly. Spread about 400 g of the broccoli on a baking sheet, toss with the oil and salt, and roast for 18–22 minutes, until the edges are browned.
Meanwhile, bring a large pot of water to a boil and lightly salt it. Blanch the remaining broccoli for 2–3 minutes, until the florets are bright green but still firm. Transfer them from the water to a colander and let them drain.
Cook the rice noodles in the same water according to the package directions. Before draining, scoop 150 ml of the cooking water from the pot and set it aside.
In a bowl, stir together the peanut butter, soy sauce, maple syrup, grated ginger, the juice of one lime and the chili flakes. First whisk in 100 ml of warm water. Add more if needed until the sauce is smooth and pourable.
Drain the noodles and return them to the pot. Toss with the peanut sauce and add a splash of cooking water if the sauce is too thick. Gently fold in the roasted and blanched broccoli.
Divide among four bowls. Sprinkle with the chopped peanuts and cilantro and serve with the second lime, cut into wedges.
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