20 Minute Scallion Noodles

5 from 19 votes

Quick and EASY Scallion Noodles with 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.

Prep Time10

Cook Time12

Total Time22

Course: Dinner, Entree

Cuisine: asian

Diet: Vegetarian

Servings: to 4 people

Author: Jamie Vespa MS, RD

Equipment

Large skillet
4 to 6-qt. pot

Ingredients

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
1/4 to 3/4 tsp. chili flakes (depending on desired level of spice) sub chili oil
1/4 cup lower-sodium soy sauce or tamari (must be lower sodium or the noodles will be overly salty)
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

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.

Notes

*Nutrition information calculated using Annie Chun's Pad Thai rice noodles.

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.

Nutrition