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20 Minute Scallion Noodles

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. 
Course Dinner, Entree
Cuisine asian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3 to 4 people
Calories 365kcal


  • Large skillet
  • 4 to 6-qt. pot


  • 3 (3-oz.) packs dry ramen noodles, seasoning packs discarded (or 1 (8-oz.) box Pad Thai rice noodles, such as Annie Chuns brand)
  • 1 Tbsp. neutral cooking oil
  • 3 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)
  • ¼ cup lower-sodium soy sauce or tamari (must be lower sodium or the noodles will be overly salty)
  • 2 Tbsp. toasted sesame seeds (sub 1 to 2 tsp. toasted sesame oil)
  • Fried or soft-boiled egg 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 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, 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 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.


*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: 365kcal | Carbohydrates: 52g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Sodium: 625mg | Fiber: 4g | Sugar: 2g