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); 2 Tbsp. neutral cooking oil, divided; 3 to 4 cups small broccoli florets (substitute 8 oz. shiitake mushrooms if desired); 3 Tbsp. unsalted butter; 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 (adjust depending on spice preference; substitute chili oil if preferred); 1/4 cup lower-sodium soy sauce or tamari (important to use low sodium to avoid overly salty noodles); 1/2 cup shelled edamame (optional for added protein); 2 Tbsp. toasted sesame seeds (or 1 to 2 tsp. toasted sesame oil); Fried or soft-boiled eggs for serving (optional); Chili oil for garnish (optional)

There’s something so comforting about a simple, flavorful bowl that’s ready in no time. This Quick Scallion Noodles with Broccoli Recipe is just that—a perfect weeknight dinner that’s fresh, savory, and totally satisfying without any 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’ve made this Quick Scallion Noodles with Broccoli Recipe dozens of times, and honestly, it never gets old. It’s that ideal blend of easy prep, bold flavors, and a little veggie boost that keeps me coming back—especially on busy nights.

Speedy and simple: This dish comes together in just about 20 minutes, making it a lifesaver when time’s tight.
Fresh flavors that shine: The garlic-ginger butter sauce with scallions and soy sauce packs a punch without overpowering the broccoli or noodles.
Versatility: Whether you want to add protein like edamame or eggs, or swap veggies, it’s easy to customize.
Comforting yet light: It hits that sweet spot—satisfying noodles without feeling heavy or greasy.

Ingredients & Why They Work

Each ingredient in this Quick Scallion Noodles with Broccoli Recipe plays a key role. From the tender-crisp broccoli to the fragrant scallions and buttery garlic sauce, everything combines for a balanced, crave-worthy meal. I'll walk you through a few essentials to watch for when shopping.

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): I usually go with ramen for that chewiness, but rice noodles add a nice gluten-free option if you need it.
Broccoli florets: Fresh is best here—you want those little crowns to stay bright green and crisp-tender after sautéing.
Green onions (scallions): They’re the star in this one, adding freshness and that signature pop of flavor.
Unsalted butter: Adds richness to balance the savory soy and spicy chili flakes.
Garlic and ginger: Classic aromatics that bring warmth and depth to the sauce.
Chili flakes (or chili oil): Use according to your spice tolerance—adds a subtle heat that wakes up the dish.
Lower-sodium soy sauce or tamari: Important to keep the seasoning balanced—too salty and it overwhelms everything.
Edamame (optional): Great for a little extra protein and color pop if you want to bulk it up.
Toasted sesame seeds (or toasted sesame oil): I love the nutty crunch the seeds give; the oil works if you're short on time.
Eggs (for serving, optional): A soft-boiled or fried egg makes it extra special and adds creaminess.

📝

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 thing I love about this Quick Scallion Noodles with Broccoli Recipe is how easy it is to tweak. I often switch things up depending on what’s in my fridge or what I’m craving that day. Don’t hesitate to make it your own!

Variation: Sometimes I stir in a handful of baby spinach or snap peas for extra greens, which doesn’t change cooking time but ups the nutrition.
Protein swap: Adding grilled chicken or tofu can make it heartier if you want a full meal, or skip the edamame if you prefer it lighter.
Spice level: Play with more chili flakes or drizzle chili oil on top to crank up the heat, or leave it out for a milder kid-friendly version.
Gluten-free: Use rice noodles and tamari to make it safe for gluten sensitivities without losing flavor.

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: Boil and Prep Your Noodles

First things first, bring a large pot of salted water to a boil. I like to add enough salt so the water tastes a little like the sea—this gives the noodles seasoning right from the start. Cook the noodles according to the package instructions (usually about 3 to 4 minutes for ramen). Once they’re just tender, drain and set aside, but don’t rinse them! The starch helps the sauce cling later.

Step 2: Sauté the Broccoli

While the noodles cook, heat 1 tablespoon of neutral oil (like canola or sunflower) in a large skillet over medium-high heat. Toss in your broccoli florets and sauté until they’re crunchy-tender and bright green—this usually takes about 5 to 6 minutes. I like my broccoli with a bit of bite, so be watching closely so it doesn’t overcook. When done, scoop the broccoli out and keep it warm in a bowl.

Step 3: Build the Flavor Base

Lower the heat to medium and add the butter along with the remaining tablespoon of oil. Then, stir in two-thirds of your sliced scallions (save the rest for garnish), minced garlic, grated ginger, and chili flakes. I love how these aromatics fill the kitchen—cook them gently for about 3 minutes until everything softens and smells incredible. Next, pour in the soy sauce and give it a quick stir to combine.

Step 4: Bring It All Together

Time to mix! Toss the cooked noodles back into the skillet along with the sautéed broccoli and edamame if you’re using them. Sprinkle in toasted sesame seeds for some nuttiness, then use tongs to gently toss everything together. You want the noodles evenly coated in that buttery, garlicky sauce with bits of scallion and broccoli mingling throughout.

Step 5: Serve It Up with Toppings

Divide the noodles into bowls and sprinkle remaining scallions on top. If you’re feeling indulgent, add a fried or soft-boiled egg for extra richness. A quick drizzle of chili oil seals the deal if you’re after a little kick. Grab your chopsticks or fork, and enjoy!

Top Tip

This Quick Scallion Noodles with Broccoli Recipe feels like a go-to because of how easily the flavors meld with simple techniques. Through cooking it several times, I’ve learned a few tricks that really bring the dish to life.

Don’t overcook your noodles: Keeping noodles slightly firm gives the best texture and prevents mushiness when tossed in sauce.
Sauté broccoli just right: Crisp-tender broccoli adds freshness and a lovely bite—overcooking makes it dull and soggy.
Use fresh aromatics: Fresh garlic, ginger, and scallions make a huge difference—you can’t fake their flavor with powders here.
Save scallions for garnish: Adding some raw scallions at the end brings a nice pop of color and brightness that lifts the whole bowl.

How to Serve Quick Scallion Noodles with Broccoli Recipe

Garnishes

I always top these noodles with a sprinkle of the reserved fresh scallions—they add that lovely fresh crunch that contrasts the soft noodles. A soft-boiled egg is my favorite finishing touch for richness, but a fried egg or even a few fresh cilantro leaves work beautifully, too. A little drizzle of chili oil kicks it up if you want more heat.

Side Dishes

Pair this noodle dish with simple Asian-inspired sides like quick pickled cucumbers, a crunchy cabbage slaw, or steamed dumplings for extra fun. I sometimes add a miso soup alongside for an all-in-one comforting meal.

Creative Ways to Present

For a special dinner, serve these noodles in pretty bowls with individual soft-boiled eggs halved on top. Scatter toasted sesame seeds and edible flowers or microgreens for color. You could also pack them into bento boxes for a vibrant lunch option that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the noodles in an airtight container in the fridge. I recommend keeping any egg toppings separate so they stay fresh. Leftovers are best eaten within 2 days to maintain flavor and texture.

Freezing

This recipe doesn’t freeze well because the noodles tend to lose their texture and can become mushy after thawing. It’s best to enjoy it fresh or refrigerate for short-term use.

Reheating

To reheat, I like to warm the noodles gently in a skillet with a splash of water or broth to loosen the sauce and prevent sticking. Avoid microwaving straight from the fridge without adding moisture, as it can dry out quickly.

Frequently Asked Questions:

Can I substitute the broccoli with other vegetables?

Absolutely! Shiitake mushrooms, snap peas, or baby spinach are great alternatives that work well with the garlic-ginger sauce in this recipe.

What type of noodles works best in this recipe?

Traditional ramen noodles give a nice chewy texture, but Pad Thai-style rice noodles offer a delicious gluten-free option. Just cook noodles according to package directions.

Can I make this dish vegan?

Yes! Simply substitute the butter with a plant-based alternative and skip the egg toppings. Make sure to use a vegan soy sauce or tamari.

How spicy is this recipe, and can I adjust heat levels?

The dish has a mild to moderate heat from the chili flakes, but you can easily adjust the spice by adding more or less chili flakes or drizzle with chili oil at the end according to your preference.

Final Thoughts

I truly love how this Quick Scallion Noodles with Broccoli Recipe turns simple ingredients into something that feels special and comforting in just minutes. Whether you’re new to Asian-inspired cooking or a seasoned noodle lover, it’s a dish that’s easy to master and endlessly adaptable. Give it a try—you might find it quickly becoming one of your weeknight favorites too.