Sesame Broccolini Noodles

A bowl of noodles with broccoli and sesame seeds.

5 from 1 vote

Sesame Broccolini Noodles deliver fast comfort with bold flavor. You get chewy noodles, crisp greens, and a glossy sauce built on pantry staples. Dinner lands on the table in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, lunch, Main Course

Cuisine: Asian, Chinese, Japanese

Diet: Halal, Kosher, Vegan, Vegetarian

Keyword: healthy, one-pot, quick, spicy

Servings: Servings

Calories: 453kcal

Author: Heather

Equipment

Large Wok

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

Get Recipe Ingredients

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.

Notes

Tips for Storing

Store leftovers in an airtight container.
Keep refrigerated for up to four days.
Reheat in a skillet for best texture.
Add a splash of water while reheating to loosen sauce.
Store fresh herbs separately if possible.

Nutrition