20 Minute Scallion Noodles
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 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dinner, Entree
Cuisine: asian
Diet: Vegetarian
Servings: 3 to 4 people
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
- 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)
*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.
Serving: 1.33cup | Calories: 367kcal | Carbohydrates: 44g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Sodium: 625mg | Fiber: 6g | Sugar: 2g