Sesame Broccolini Noodles
Sesame broccolini noodles with yakisoba, gochujang, and garlic. A fast weeknight dinner with bold flavor and crisp greens.
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Prep Time10 minutes
Total Time25 minutes
Servings4 Servings
This quick Sesame Broccolini Noodles comes together in the time it takes to boil the yakisoba pasta. Loaded with flavor from savory gochujang paste, tart garlic, sweet mirin wine, and a hint of sesame.
Heather’s Notes
- You get bold flavor from simple ingredients you already keep.
- Broccolini stays crisp and bright, not limp.
- The sauce clings to noodles and vegetables.
- You control spice with sriracha and gochujang.
- Leftovers reheat well for lunches.
I love that you can make this sesame broccolini noodles in the time it takes to boil the yakisoba. I have several 30 minute or less pasta recipes, like my Lemon Angel Hair Pasta that is incredibly fast and so packed with flavor, and did I mention it makes enough to feed a big family?
If you don’t have yakisoba, see below for easy substitutions.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
Subs & Variations
- Swap yakisoba noodles for ramen or udon. Adjust cook time.
- Use tamari in place of soy sauce for gluten free needs.
- Add protein like crispy tofu, shrimp, or sliced chicken.
- Replace broccolini with snap peas or asparagus.
- Finish with a squeeze of lime for added brightness.
Sesame Broccolini Noodles
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Ingredients
- 8 oz yakisoba noodles, or other fresh noodles
- ¼ cup soy sauce
- ¼ cup gochujang paste
- 2 tbsp mirin
- 3 tbsp minced garlic
- 3 tbsp brown sugar
- 3 tsp sesame oil
- 1 tsp Sriracha Sauce, optional
- 2 tbsp water
- 2 tbsp vegetable oil
- 12 oz broccolini, also called broccoli rabe
- 1 tsp kosher salt
- black pepper, to taste
- ¼ cup fresh basil, chopped
- 3 tbsp green onions, sliced
Garnishes
- fresh basil, chopped or torn
- toasted sesame seeds
Instructions
- Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water. Set aside.
- Whisk together the soy sauce, gochujang paste, mirin, minced garlic, brown sugar, sesame oil, sriracha sauce, and 2 tbsp water in a small bowl until combined. Set aside.
- Heat vegetable oil in a wok or large nonstick skillet over medium-high. Add broccolini and season with salt and black pepper. Cook, tossing often, about 2 minutes or until stems are crisp-tender and leaves are wilted. Add soy sauce mixture and cook, stirring often, until thickened slightly, about 2 minutes. Add noodles, green onions, and basil and toss gently to coat, about 1 minute.
- Divide noodles among bowls and top with sesame seeds and more basil.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Less than 30 minutes? This was a perfect weeknight dinner.