Description
A quick and easy 20-minute scallion noodle recipe featuring tender broccoli florets, fragrant garlic ginger chili butter sauce, and optional protein-packed toppings like edamame and soft-boiled eggs. Perfect for a simple yet flavorful weeknight meal with a spicy kick.
Ingredients
Scale
Main 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)
Instructions
- Cook Noodles: Bring a pot of salted water to a boil and cook the noodles according to package instructions, usually about 3 to 4 minutes. Drain and set aside.
- Sauté Broccoli: Heat 1 tablespoon of the cooking oil in a large skillet over medium-high heat. Add the broccoli and sauté until crisp-tender, about 5 to 6 minutes. Transfer broccoli to a bowl and reduce heat to medium.
- Prepare Sauce: Add the butter and remaining 1 tablespoon cooking oil to the skillet. Stir in two-thirds of the sliced scallions (reserve the rest for garnish), garlic, ginger, and chili flakes. Cook until softened and aromatic, about 3 minutes.
- Add Soy Sauce: Stir the lower-sodium soy sauce or tamari into the skillet to create the flavorful sauce base.
- Toss Noodles and Vegetables: Add the cooked noodles, sautéed broccoli, edamame (if using), and toasted sesame seeds to the skillet. Use tongs to toss everything together until the noodles are evenly coated in the sauce.
- Serve and Garnish: Divide the noodles among bowls. Top with the remaining scallions and optionally add a fried or soft-boiled egg. Drizzle chili oil over the top for extra spice if desired.
Notes
- Use lower-sodium soy sauce to prevent the dish from becoming too salty.
- Substitute shiitake mushrooms for broccoli for a different flavor and texture.
- Add shelled edamame for extra plant-based protein.
- Top with a fried or soft-boiled egg to increase richness and make the meal more filling.
- Adjust the amount of chili flakes or use chili oil to control the spiciness.
- For gluten-free version, use Pad Thai rice noodles and tamari instead of soy sauce.
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
