Description
A quick and easy 20-minute scallion noodle dish featuring tender broccoli, savory garlic butter sauce, and optional protein additions for a flavorful weeknight meal.
Ingredients
Scale
Noodles and Vegetables
- 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)
Oils and Sauces
- 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)
Optional Toppings
- Fried or soft-boiled eggs for serving
- Chili oil for garnish
Instructions
- Cook Noodles: Bring a pot of salted water to a boil and prepare noodles according to package instructions, usually about 3 to 4 minutes. Drain and set aside.
- Sauté Broccoli: Heat 1 Tbsp. of oil in a large skillet over medium-high heat. Add broccoli florets and sauté until crisp-tender, about 5 to 6 minutes. Transfer broccoli to a bowl and reduce skillet heat to medium.
- Prepare Sauce Base: Add butter and remaining 1 Tbsp. of oil to the skillet along with two-thirds of the sliced scallions, garlic, ginger, and chili flakes. Cook until softened and fragrant, about 3 minutes.
- Combine Sauce and Noodles: Stir in the soy sauce, then add the cooked noodles, sautéed broccoli, edamame (if using), and toasted sesame seeds. Toss well with tongs to coat noodles thoroughly with the sauce.
- Serve and Garnish: Divide noodles into bowls and garnish with the reserved scallions. Add a fried or soft-boiled egg and drizzle with chili oil if desired for extra spice.
Notes
- Use lower-sodium soy sauce to avoid overly salty noodles.
- Substitute broccoli with shiitake mushrooms for a different texture and flavor.
- Chili flakes can be adjusted or replaced with chili oil based on spice preference.
- Add edamame for extra protein to make this a more balanced meal.
- Top with a fried or soft-boiled egg for added richness and protein.
Nutrition
- Serving Size: 1.33 cup
- Calories: 367 kcal
- Sugar: 2 g
- Sodium: 625 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 15 mg
