Name: Quick Scallion Noodles with Broccoli Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian
Ingredients: 6 oz. dry ramen noodles or Pad Thai rice noodles; 3 to 4 cups small broccoli florets (or substitute 8 oz. shiitake mushrooms); 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 (or substitute chili oil); 1/4 cup lower-sodium soy sauce or tamari; 1/2 cup shelled edamame (optional); Fried or soft-boiled eggs for serving (optional); Chili oil for garnish (optional); 2 Tbsp. neutral cooking oil, divided; 3 Tbsp. unsalted butter; 2 Tbsp. toasted sesame seeds (or 1 to 2 tsp. toasted sesame oil)

There’s something so satisfying about a comforting bowl of noodles that come together in a flash. This Quick Scallion Noodles with Broccoli Recipe is my go-to when I want a simple yet flavorful dinner that’s ready in under 30 minutes and packed with freshness and garlicky goodness.

A white bowl filled with a mix of light brown cooked noodles and bright green broccoli florets scattered throughout. On top, there are small green slices of spring onions and a sprinkling of sesame seeds with red chili flakes. A half lime wedge sits on the right edge of the bowl next to a pair of black and gold chopsticks resting inside. The bowl is placed on an orange cloth over a white marbled surface. Surrounding the bowl are small white dishes with sliced green onions and chili sauce, and a small brown dish with sesame seeds. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Scallion Noodles with Broccoli Recipe
Top Tip
How to Serve Quick Scallion Noodles with Broccoli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Scallion Noodles with Broccoli Recipe

Why You'll Love This Recipe

I’ve made this Quick Scallion Noodles with Broccoli Recipe so many times, and it never disappoints. It’s a recipe that feels fancy but takes almost no effort — perfect for busy weeknights or whenever you want a delicious, wholesome meal without fuss.

Speedy prep: This recipe comes together in about 20 minutes, so you’re not stuck waiting around hungry.
Fresh, vibrant flavors: The garlic, ginger, and scallions add amazing aroma and depth, balancing the mild broccoli perfectly.
Versatile and easy to customize: Add protein or swap ingredients based on what’s in your fridge.
Great for leftovers: It reheats beautifully, making it a reliable option for meal prep or quick lunches.

Ingredients & Why They Work

This dish balances simple ingredients that pack a punch. The noodles soak up the garlicky, buttery sauce, while the broccoli adds a fresh crunch. Choosing the right oil and soy sauce really elevates the flavors, so I’ll share tips on picking those too.

Flat lay of dry ramen noodles arranged in a neat nest, small fresh broccoli florets scattered beside, a whole bunch of vibrant green onions (scallions) with trimmed white and green parts separated, four whole uncracked brown garlic cloves, a small mound of freshly grated ginger, a small white bowl filled with red chili flakes, a small white bowl of glossy lower-sodium soy sauce, a small white bowl containing shelled bright green edamame, a small white bowl with shiny toasted sesame seeds, two whole uncracked brown eggs, and a small white bowl holding golden neutral cooking oil, all placed symmetrically on a simple white ceramic plates and bowls, arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ramen noodles or Pad Thai rice noodles: Ramen cooks quickly and has great texture, but rice noodles work well if you want a gluten-free option and a slightly lighter bite.
Neutral cooking oil: I prefer vegetable or canola oil here since it doesn’t compete with the other flavors, but avocado oil works great too.
Broccoli florets: Fresh and tender broccoli brings a pop of color and nutrition. I’ve also swapped in shiitake mushrooms when I wanted an earthier vibe.
Unsalted butter: Adds richness and helps carry the garlic and ginger aroma—don’t skip it!
Green onions (scallions): The star of this recipe. Using most in the sauce and some as garnish gives the noodles their signature brightness and crunch.
Garlic and fresh ginger: These aromatics make the sauce irresistible and perfectly balanced.
Chili flakes or chili oil: I like a subtle kick, but feel free to adjust the heat to your taste.
Lower-sodium soy sauce or tamari: Lower sodium keeps the saltiness in check so the noodles don’t get overpowering.
Shelled edamame (optional): A simple way to boost protein and make this even more satisfying.
Toasted sesame seeds or toasted sesame oil: Adds that nutty finish that takes this from simple to special.
Fried or soft-boiled eggs (optional): I love topping this dish with an egg for extra creaminess and protein.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often customize this Quick Scallion Noodles with Broccoli Recipe based on what I have on hand or the flavor mood I’m in. It’s super flexible—feel free to experiment and find your favorite version!

Variation: One time, I swapped broccoli for sautéed shiitake mushrooms and added a splash of rice vinegar for tang. It was an instant hit with my family!
Protein boost: If you want more substance, toss in some cooked chicken or shrimp, or keep it vegetarian with extra edamame or tofu cubes.
Mild to spicy: For less heat, dial back the chili flakes or leave them out entirely. You could also drizzle on chili oil at the table to let everyone control their spice level.
Gluten-free: Using rice noodles and tamari instead of soy sauce makes this friendly to gluten-sensitive eaters.

Step-by-Step: How I Make Quick Scallion Noodles with Broccoli Recipe

A light gray frying pan with a wooden handle holds many small green broccoli pieces, some with brown roasted spots showing they are cooked. The broccoli is spread out in the pan, showing a mix of bright green and charred darker patches. The pan is placed on a white marbled surface with soft natural light coming from above. photo taken with an iphone --ar 2:3 --v 7

Step 1: Perfectly Cook the Noodles

Start by bringing a big pot of salted water to a boil—salting the water is key to flavoring the noodles from the get-go. Cook the ramen or rice noodles as per the package instructions, usually 3 to 4 minutes. Be careful not to overcook; you want them tender but still with a bite. Drain and set them aside while you work on the sauce.

Step 2: Sauté the Broccoli Crisp-Tender

Heat 1 tablespoon of your neutral oil in a large skillet over medium-high heat. Toss in the small broccoli florets and sauté them until they turn bright green and are just tender—about 5 to 6 minutes. This keeps them crisp with a nice snap. Transfer the broccoli to a bowl and lower the pan heat to medium.

Step 3: Build the Flavor Base

Add the butter and the remaining tablespoon of oil to the skillet, followed by two-thirds of the sliced scallions, minced garlic, freshly grated ginger, and chili flakes. Stir frequently and let them soften, becoming fragrant over about 3 minutes — this step really wakes up the pan and sets the flavor foundation.

Step 4: Bring It All Together

Pour in the soy sauce and give everything a good stir. Add the cooked noodles, sautéed broccoli, shelled edamame if using, and toasted sesame seeds. Using tongs, toss everything thoroughly so the noodles are evenly coated in that buttery soy sauce goodness.

Step 5: Finish and Serve

Divide the noodles into bowls, sprinkle the reserved scallions on top, and if you like, place a fried or soft-boiled egg on each portion. For an extra layer of flavor, I love drizzling some chili oil over the top—it adds just the right touch of heat and color.

Top Tip

Over the years, I’ve learned a few tweaks that really make this Quick Scallion Noodles with Broccoli Recipe sing. Here are my personal favorites that help you nail the dish every single time.

Don’t skip the butter: It’s the secret behind that silky sauce that clings to the noodles beautifully.
Use lower-sodium soy sauce: Otherwise, it can get too salty fast—when in doubt, ease up and adjust later.
Toast your sesame seeds or use toasted sesame oil: This little change adds a nutty warmth that really uplifts the dish.
Fresh ginger over ground ginger: It makes a noticeable difference in the bright, fresh aroma and flavor balance.

How to Serve Quick Scallion Noodles with Broccoli Recipe

Garnishes

I personally love a soft-boiled egg on top – the yolk oozes into the noodles making each bite richer. A sprinkle of the remaining scallions adds fresh crunch and color. Sometimes I also toss on toasted sesame seeds or a drizzle of chili oil for heat and a pop of vibrant red.

Side Dishes

This recipe stands beautifully on its own but pairs well with a simple cucumber salad or miso soup for a light Asian-inspired meal. If you want more veggies, steamed bok choy or snap peas are great companions.

Creative Ways to Present

For a dinner party, I like serving the noodles in individual bowls garnished with edible flowers and extra chili flakes on the side. You can also assemble it in a large shallow serving dish, topped with fresh herbs and a few lime wedges for guests to squeeze.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The noodles soak up the sauce as they sit but remain tasty and easy to reheat.

Freezing

Though I haven’t frozen the whole dish itself, I’ve frozen the sautéed broccoli separately, which thaws well and reheats quickly. I recommend fresh noodles for best texture, so I usually make the noodles fresh after thawing cooked components.

Reheating

To reheat, I toss the noodles and broccoli in a hot skillet with a splash of water or soy sauce to refresh the sauce and prevent drying out. Microwave works too but stirring halfway through is key to even warmth.

Frequently Asked Questions:

Can I make this Quick Scallion Noodles with Broccoli Recipe vegan?

Yes! Simply swap the butter for a plant-based alternative or extra oil, and omit the eggs on top. Check your soy sauce or tamari to ensure it’s vegan-friendly.

What noodle type works best for this recipe?

Ramen noodles are my favorite for their texture and quick cooking time, but Pad Thai rice noodles are a great gluten-free option. Just be mindful to cook them according to package instructions to avoid mushiness.

How spicy is this Quick Scallion Noodles with Broccoli Recipe?

The recipe uses a small amount of chili flakes, which gives a gentle warmth rather than intense heat. You can easily adjust the amount or omit it completely if you prefer mild flavors.

Can I prepare parts of this recipe ahead of time?

Absolutely! You can chop the scallions, prepare the broccoli, or even cook the noodles ahead of time. Just keep them separately in airtight containers and combine everything quickly when ready to eat.

Final Thoughts

This Quick Scallion Noodles with Broccoli Recipe has become a staple in my kitchen because it feels so rewarding and comforting without complicated ingredients or techniques. I can almost guarantee that once you try it, it’ll become a favorite you turn to again and again, just like I do. So, grab those scallions and broccoli, and let's get cooking—you’re going to love this!