This is easy to prepare and ready in half an hour. I adapted it from a book, and measurements are US. It's vegan as well as vegetarian, for our animal-loving and/or lactose-intolerant friends.
PEANUT BROCCOLI NOODLES
1 lb. pasta
1/4 c. sesame oil
1/4 c. rice vinegar
1/4 c. soy sauce
1/8 c. lemon juice (2 tbsp)
½-1 tbsp. ground ginger
4 cloves garlic, chopped
1/2 c. creamy peanut butter
~15 oz. frozen broccoli
5-10 scallions and/or radishes (1 bunch)
Boil 5 quarts of water and prepare pasta according to directions. When there are 7-8 minutes left, add the broccoli.
Meanwhile, combine the oil, vinegar, soy sauce, lemon juice, ginger, garlic, and peanut butter in a large bowl, then whisk together until smooth. Chop the scallions and set them aside.
When the pasta and broccoli are done, toss them with the sauce and scallions. Serve hot.
Any pasta will do, but I use spirals; they hold the sauce well. You can substitute 1-2 heads of fresh broccoli for the frozen, but I like not having to do the extra work, and I really don't mind frozen.