Description
Delicious and quick 20 Minute Scallion Noodles featuring tender broccoli, flavorful garlic butter sauce, and a touch of chili spice, perfect for a simple weeknight meal topped with optional eggs and edamame.
Ingredients
Scale
Noodles and Vegetables
- 6 oz. dry ramen noodles or Pad Thai rice noodles
- 3 to 4 cups small broccoli florets (or 8 oz. shiitake mushrooms as substitute)
- 1 whole bunch green onions (scallions), trimmed and thinly sliced, divided
- 1/2 cup shelled edamame (optional for added protein)
Sauce and Seasoning
- 2 Tbsp. neutral cooking oil, divided
- 3 Tbsp. unsalted butter
- 4 garlic cloves, minced or thinly sliced
- 2 tsp. freshly grated ginger
- 1/4 to 3/4 tsp. chili flakes (or substitute with chili oil)
- 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 the noodles: Bring a pot of salted water to a boil and prepare noodles according to package instructions, usually about 3 to 4 minutes. Drain the noodles and set aside.
- Sauté the broccoli: Heat 1 Tbsp. of neutral cooking oil in a large skillet over medium-high heat. Add the broccoli florets and sauté until crisp-tender, around 5 to 6 minutes. Transfer broccoli to a bowl and reduce heat to medium.
- Make the sauce: In the same skillet, add the unsalted butter and the remaining 1 Tbsp. of oil along with two-thirds of the chopped scallions (reserve the rest for garnish), garlic, ginger, and chili flakes. Cook, stirring frequently, until softened and aromatic, about 3 minutes. Stir in the soy sauce to combine.
- Toss noodles with sauce and vegetables: Add the cooked noodles back into the skillet along with the sautéed broccoli, edamame if using, and toasted sesame seeds. Use tongs to toss everything together until noodles are evenly coated in the sauce.
- Serve and garnish: Divide the scallion noodles into bowls. Top each serving with a fried or soft-boiled egg and garnish with the remaining chopped scallions. Drizzle with chili oil for an extra spicy kick, if desired.
Notes
- This dish is quick and easy, perfect for busy weeknights.
- Broccoli can be swapped with shiitake mushrooms for a different flavor.
- Use lower-sodium soy sauce to avoid overly salty noodles.
- Add edamame for additional protein and texture.
- To add more heat, adjust chili flakes to your taste or use chili oil as garnish.
- Serve with a soft-boiled or fried egg to enrich the dish.
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
