Name: Quick Scallion Noodles with Broccoli Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian
Ingredients: 6 oz. dry ramen noodles or Pad Thai rice noodles; 3 to 4 cups small broccoli florets (or substitute 8 oz. shiitake mushrooms); 1 whole bunch green onions (scallions), trimmed and thinly sliced, divided; 4 garlic cloves, minced or thinly sliced; 2 tsp. freshly grated ginger; 1/4 to 3/4 tsp. chili flakes (or substitute chili oil); 1/2 cup shelled edamame (optional); 2 Tbsp. neutral cooking oil, divided; 3 Tbsp. unsalted butter; 1/4 cup lower-sodium soy sauce or tamari; 2 Tbsp. toasted sesame seeds (or 1 to 2 tsp. toasted sesame oil); Fried or soft-boiled eggs for serving; Chili oil for garnish

There’s something so comforting about a bowl of noodles that’s quick, flavorful, and packed with veggies. This Quick Scallion Noodles with Broccoli Recipe hits all those notes and comes together in just about 20 minutes—perfect for those busy weeknights when you want something satisfying without fuss.

A round gray bowl filled with a single layer of cooked beige noodles mixed with bright green steamed broccoli florets scattered on top, garnished with chopped green onions and sprinkled with small white sesame seeds and red chili flakes. A black and gold chopstick rests diagonally inside the bowl near a green lime wedge on the right side. The bowl sits on an orange cloth on a white marbled surface. Around the bowl, there is a small white bowl with chopped green onions on the top right, a small white bowl with red sauce on the far right, and a small brown dish with more sesame seeds on the bottom left. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Scallion Noodles with Broccoli Recipe
Top Tip
How to Serve Quick Scallion Noodles with Broccoli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Scallion Noodles with Broccoli Recipe

Why You'll Love This Recipe

I’m genuinely excited about this recipe because it blends simple ingredients into something truly special with minimal effort. The buttery, garlicky scallion sauce clings perfectly to the noodles, while broccoli adds fresh crunch—it's a total flavor and texture win.

Speedy and Simple: Ready in about 20 minutes, so you get dinner on the table fast without sacrificing flavor.
Veggie-Packed: Broccoli brings in a nice fresh bite and lots of nutrients that balance the buttery noodles.
Customizable: Easy to tweak with different proteins or spices depending on what you have on hand.
Comfort Food Feel: That silky garlicky sauce and tender noodles feel like a warm hug on a plate.

Ingredients & Why They Work

The magic of this Quick Scallion Noodles with Broccoli Recipe lies in its simplicity. Each ingredient brings something important: flavor, texture, or balance. When you shop, look for fresh green onions and firm broccoli florets for the best results.

Flat lay of dry ramen noodles arranged in a loose nest, a small white bowl of neutral cooking oil, fresh small broccoli florets, a pat of unsalted butter on a simple white ceramic plate, a whole bunch of fresh green onions (scallions) with some thinly sliced scallions beside it, peeled garlic cloves and a few thin garlic slices neatly placed on a white ceramic dish, a small white bowl of freshly grated ginger, a small white bowl containing red chili flakes, a small white bowl filled with lower-sodium soy sauce, shelled bright green edamame in a simple white bowl, a small white bowl of toasted sesame seeds, two whole uncracked brown eggs, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dry Ramen Noodles (or Pad Thai rice noodles): These are perfect for soaking up the savory sauce without turning mushy quickly.
Neutral Cooking Oil: Something like canola or vegetable oil helps sauté without overpowering flavors.
Broccoli Florets: Crisp and nutrient-dense, they add both color and crunch to the dish.
Unsalted Butter: Creates that rich, silky garlic butter sauce that ties everything together.
Green Onions (Scallions): Divided into cooked and raw, they deliver both deep savory notes and fresh brightness.
Garlic Cloves: Fresh is key here for that punch of aromatic goodness.
Freshly Grated Ginger: Adds a subtle warmth and zing that lifts the whole dish.
Chili Flakes (or Chili Oil): Adjust to your spice comfort zone, for a gentle kick or more fiery heat.
Lower-Sodium Soy Sauce or Tamari: Essential for umami without making the dish too salty.
Shelled Edamame (Optional): Great for extra protein, making the meal more filling.
Toasted Sesame Seeds (or Sesame Oil): Bring nuttiness and a little crunch to the final dish.
Fried or Soft-Boiled Eggs (Optional): Adds richness and extra comfort—my favorite way to top these noodles!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Quick Scallion Noodles with Broccoli Recipe is how flexible it is. Over time, I’ve mixed things up depending on what’s in my fridge or what mood I’m in—so don’t hesitate to try your own spin.

Variation: I’ve swapped broccoli for shiitake mushrooms when I wanted a meatier texture, and it worked beautifully—plus it cooks faster!
Protein Boost: Sometimes I stir in cooked shrimp or tofu along with edamame to make this a hearty dinner.
Heat Level: I recommend starting with the lower chili flakes and adding chili oil on top—this way you control the spiciness perfectly.
Gluten-Free: Using rice noodles and tamari makes this dish safe and delicious for gluten-sensitive friends.

Step-by-Step: How I Make Quick Scallion Noodles with Broccoli Recipe

A light gray frying pan with a white handle holds one layer of bright green broccoli florets that are slightly charred and roasted, showing different sized pieces scattered inside the pan. The pan is on a white marbled surface, with no other objects around. The broccoli has a fresh, crisp texture with some small dark brown spots from roasting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Noodles Perfectly Cooked

First up, I bring a pot of salted water to a boil and cook the noodles according to the package—usually about 3 to 4 minutes. Don’t overcook them; you want them just tender, because they'll soak up the sauce later. Then drain and set them aside. Pro tip: Rinse briefly under cool water to stop cooking and keep them from sticking if you’re not tossing immediately.

Step 2: Sauté the Broccoli

Heat one tablespoon of neutral oil in a large skillet over medium-high heat, toss in the broccoli florets, and sauté until they’re crisp-tender—around 5 to 6 minutes. You want the broccoli to stay bright green with a bit of crunch, so don’t rush this step. Once done, transfer the florets to a bowl and reduce the skillet to medium.

Step 3: Build That Flavorful Sauce

Now, add the butter and the remaining tablespoon of oil to the skillet along with two-thirds of the scallions (keep some for garnish), garlic, ginger, and chili flakes. Let this cook gently for about 3 minutes until everything’s softened and fragrant—it’s one of those moments where your kitchen fills with the most amazing aroma. Stir in your soy sauce to bring all the flavors together.

Step 4: Toss Everything Together

Add the cooked noodles back to the skillet, along with the broccoli, edamame if you’re using it, and toasted sesame seeds. Grab tongs and toss everything to coat the noodles evenly in that luscious sauce. Don’t be shy here—mix thoroughly so every strand is glossy and flavorful.

Step 5: Plate and Garnish

Divide the noodles between bowls, garnish with the remaining fresh scallions and, if you like, a fried or soft-boiled egg on top. I love drizzling a little chili oil over everything for an extra kick. Then grab a fork and dig in!

Top Tip

Over the years of making this recipe, I’ve learned a few tricks that really enhance the dish and keep it from feeling bland or soggy. Here are some tips I swear by to get perfect Quick Scallion Noodles with Broccoli every single time.

Control Your Heat: Adding chili flakes early lets the butter and oil infuse with spice, but save some chili oil on the side so everyone can adjust their spice level individually.
Don’t Overcrowd the Pan: When sautéing the broccoli, give it enough room to brown a little—overcrowding will steam them instead, making them mushy.
Butter and Oil Combo: Using both butter and oil prevents the butter from burning and gives you a smooth but rich sauce.
Fresh Scallions at the End: Mixing some scallions into the sauce while cooking builds flavor; sprinkling fresh ones on top adds that bright crunch and color contrast.

How to Serve Quick Scallion Noodles with Broccoli Recipe

Garnishes

I always finish with a handful of fresh sliced scallions and toasted sesame seeds for that little extra texture and fresh bite. A soft-boiled egg on top is my go-to for richness—breaking the yolk right into the noodles feels indulgent yet homey. If you’re feeling adventurous, a drizzle of chili oil or a sprinkle of crushed peanuts adds wonderful complexity.

Side Dishes

This dish pairs wonderfully with a simple cucumber salad or pickled veggies to contrast the warm, buttery noodles. Sometimes, I throw together a quick Asian slaw for crunch and freshness. If you want more protein, some steamed dumplings or grilled chicken skewers side by side are a winner too.

Creative Ways to Present

For a dinner party, plating the noodles in shallow, wide bowls with the eggs halved and sprinkled with chili flakes and herbs really wows guests. I’ve even served these noodles chilled with a spicy dressing in the summer—kind of like a noodle salad—and it was a big hit!

Make Ahead and Storage

Storing Leftovers

I store any leftover noodles and broccoli in an airtight container in the fridge for up to 3 days. To keep them from drying out, I add a splash of soy sauce mixed with a bit of water before reheating—it helps revive the sauce and keeps noodles glossy.

Freezing

I haven’t had much luck freezing this dish because the broccoli can get mushy and noodles change texture. Personally, I prefer to enjoy it fresh or refrigerated.

Reheating

Reheat gently in a skillet over medium-low heat, adding a splash of water or soy sauce to loosen everything up. Microwave works too, but toss the noodles halfway through to heat evenly and prevent clumps.

Frequently Asked Questions:

Can I use other types of noodles for this Quick Scallion Noodles with Broccoli Recipe?

Absolutely! While I love using ramen or Pad Thai noodles for their texture, you can swap in soba, udon, or even spaghetti if needed. Just keep an eye on cooking times to avoid overcooking.

How spicy is this recipe and can I adjust the heat level?

This recipe is quite flexible with spice. The amount of chili flakes and optional chili oil can be adjusted to suit your taste—start low if you’re sensitive, then add more as you go. The butter sauce balances the heat nicely.

Can I make this Quick Scallion Noodles with Broccoli Recipe vegan?

Yes! Simply swap the butter for a plant-based alternative and use a vegan soy sauce or tamari. Skip the egg garnish or replace it with crispy tofu or mushrooms for added protein. Everything else remains the same and delicious.

What’s the best way to keep the noodles from sticking together?

Rinsing cooked noodles under cold water briefly after draining helps stop cooking and removes excess starch—this keeps them from clumping. Also, tossing them with a little oil before adding to the sauce works wonders.

Final Thoughts

This Quick Scallion Noodles with Broccoli Recipe has become one of my trusted weeknight favorites—it’s fast, satisfying, and just plain delicious. I love how it’s comforting enough for a cozy night in but still bright and fresh from the veggies and scallions. Seriously, give it a try and see how simple ingredients can come together into something that feels like a little celebration in your bowl. You’ll be making it again and again, I promise!