Quick and EASY Scallion Noodles with crisp-tender broccoli and chili in garlic butter sauce. Top with a fried or soft-boiled egg, or stir in edamame for a well-balanced, simple weeknight meal.
Believe it or not, I have been making a variation of this recipe since my college days. I never indulged in the traditional preparation of packaged ramen noodles (hot water + sauce pack), but this was my JAM.
These days, I have my fair share of ramen recipes for all your slurping pleasures. This Sesame Tofu Ramen is a personal favorite, however these Spicy Ramen Noodles are especially cozy on chilly evenings.
One big perk of this recipe, in particular, is that the ingredients are unfussy and inexpensive. In fact, most of them are likely already in your pantry or refrigerator.
It's also SUPER versatile - if you're not a fan of broccoli, use mushrooms. If you don't have toasted sesame seeds on hand, sesame oil will do the trick.
Lastly, let's talk toppings! I love adding a soft-boiled or fried egg, plus a smattering of chili oil. Alternatively, you can toss in some edamame or crispy tofu for a punch of protein.
How to Make Scallion Noodles
This recipe comes together quickly, so make sure you have all of your ingredients prepped at the start.
Also, to get a head start, you can slice and dice the broccoli, green onion, and garlic in advance. (See below for more specific make-ahead and storage tips!)
- Noodles: The noodle options here are pretty endless! You can use 2 to 3 (3-oz.) packs of ramen noodles, 1 (8-oz.) box of ramen noodles, or 1 (8-oz.) box of Pad Thai rice noodles.
- Green Onion: You need one whole bunch of green onions (also known as scallions). Both the green and white parts are edible, and can be enjoyed raw or cooked. The green have a milder flavor, while the white part is sharper tasting, or more onion-y in flavor.
- Garlic: I like these noodles to be extra garlicky, which is why I use 4 cloves. You can use more or less depending on your preference.
- Ginger: Fresh ginger is a must to add quintessential spicy aroma. You can choose to grate it on a microplane or finely mince it.
- Chili Flakes: Depending on our spice tolerance, use anywhere from ¼ teaspoon to 1 teaspoon of red pepper flakes. I also like topping the noodles with a drizzle of chili oil.
- Butter: It may seem like a wildcard ingredient, however butter creates a luxuriously silky sauce that coats the noodles like a dream.
- Soy Sauce: Make sure your soy sauce is lower sodium, or the noodles will be overly salty. For a gluten free alternative, use lower-sodium tamari.
- Toasted Sesame Seeds: For richness and crunch, a sprinkling of sesame seeds make the ultimate garnish. Alternatively, you can drizzle some toasted sesame oil over the noodles.
- Toppings: For a punch of protein, I love topping scallion noodles with a fried or soft-boiled egg. You can also toss in some edamame, shredded chicken, or crispy tofu.
Step 1: Cook Noodles
Bring a pot of salted water to a boil, and prepare noodles according to package instructions. (Most need about 3 to 4 minutes.) Drain water, and set noodles aside.
Step 2: Sauté Broccoli
Meanwhile, heat oil in a large skillet over medium-high. Once hot, add broccoli and sauté until crisp-tender, about 5 to 6 minutes. Transfer broccoli to a bowl, and reduce heat to medium.
Step 3: Sauté Aromatics
Add butter, two-thirds of the chopped scallions, garlic, ginger, and chili flakes. Cook until softened and aromatic, about 3 minutes. Stir in soy sauce.
Step 4: Bring it all Together
Add cooked noodles to skillet, along with sautéed broccoli and sesame seeds. Use a set of tongs to toss noodles to coat in sauce. Divide into bowls, and garnish with toppings of choice.
FAQs and Expert Tips
Below find the answers to the most popular questions regarding this recipe.
Are Green Onions and Scallions the Same?
Green onions are the same as scallions. They’re closely related to other alliums like garlic, leeks, shallots, and chives.
Both the green and white parts of scallions are edible, and can be enjoyed raw or cooked. The green have a milder flavor, while the white part is sharper tasting, or more onion-y in flavor.
How to Cut Scallions
While the entire scallion is edible, it's best to trim and discard the very tops and roots. I typically trim the top 1 to 2 inches off the vibrant green part, and the very end of the white root.
Next, place the scallions on a cutting board, and hold the scallions in place with your non-slicing hand. Use a sharp chefs knife to finely slice the scallions into coins. The cut scallions should be about ⅛-inch thick, however you can adjust the size according to your preference.
What to Serve with Scallion Noodles
While these noodles are mighty delicious on their own, they definitely benefit from a protein add-in. Here are some of my favorite options:
- Tofu: Sauté cubes of extra-firm tofu in a skillet until crisp, and toss them in with the noodles.
- Egg: Top each bowl of noodles with a fried or soft-boiled eggs.
- Chicken: Shred some rotisserie chicken and toss it with noodles right before serving.
- Edamame: Toss a handful of shelled edamame with the noodles.
Make-Ahead and Storage Tips:
- To Make Ahead. Chop the vegetables and aromatics up to 1 day in advance, and store them in an airtight storage container in the refrigerator.
- To Store. Refrigerate leftover scallion noodles in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a skillet on the stovetop over medium heat, adding a splash of broth or water to help rehydrate the noodles.
- To Freeze. Freeze noodles in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Ramen Noodle Recipes to Try:
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates! I also really appreciate readers taking the time to leave a rating and review!
20 Minute Scallion Noodles
- Large skillet
- 4 to 6-qt. pot
- 6 oz. dry ramen noodles (or Pad Thai rice noodles)
- 2 Tbsp. neutral cooking oil, divided
- 3 to 4 cups small broccoli florets (sub 8 oz. shiitake mushrooms)
- 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
- ¼ to ¾ tsp. chili flakes (depending on desired level of spice) sub chili oil
- ¼ cup lower-sodium soy sauce or tamari (must be lower sodium or the noodles will be overly salty)
- ½ 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)
- Bring a pot of salted water to a boil, and prepare noodles according to package instructions. (Most need about 3 to 4 minutes.) Drain water, and set noodles aside.
- Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add broccoli and sauté until crisp-tender, about 5 to 6 minutes. Transfer broccoli to a bowl, and reduce heat to medium.Add butter and remaining 1 Tbsp. oil, along with two-thirds of the chopped scallions (reserve remaining for garnish), garlic, ginger, and chili flakes. Cook until softened and aromatic, about 3 minutes. Stir in soy sauce.Add cooked noodles to skillet, along with sautéed broccoli, edamame, and toasted sesame seeds. Use a set of tongs to toss noodles to coat in sauce.Divide noodles into bowls, and garnish with a fried or soft-boiled egg (or toppings of choice), along with remaining chopped scallions. Drizzle chili oil overtop for an extra kick of spice, if desired.
- To Store. Refrigerate leftover noodles in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a skillet on the stovetop over medium heat, adding a splash of broth or water to help rehydrate the noodles. You can nook in the microwave.