Best 11 Asian Noodles And Broccoli Recipes

NOODLES WITH BROCCOLI

Steps:

• In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.

SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI

Steps:

• Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
• Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
• Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
• Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

SWEET AND SPICY ASIAN MEATBALL AND BROCCOLI NOODLES

Steps:

• Heat oven to 425°F. Line cookie sheet with sides or shallow baking pan with cooking parchment paper.
• In large bowl, mix all Meatball ingredients except broccoli and oil until well combined. Shape meatballs using 1 heaping teaspoonful mixture for each; place in cookie sheet. Arrange broccoli in cookie sheet. Drizzle broccoli with oil.
• Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center, and broccoli is browned around edges.
• While meatballs and broccoli are baking, mix Sauce ingredients.
• Cook and drain capellini as directed on package. Toss capellini with sauce, meatballs and broccoli.

BROCCOLI AND RAMEN NOODLE SALAD

Steps:

• In a large salad bowl, combine the slaw, broken noodles and green onions.
• Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

SPICY MUSHROOM & BROCCOLI NOODLES

Steps:

• Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
• Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.

ASIAN NOODLES AND BROCCOLI

Steps:

• Cut broccoli into bite sized chunks.
• Bring a large pot of water to boil.
• Add broccoli and cook until crunchy tender, about 4-5 minutes.
• Remove broccoli with slotted spoon, rinse under cold water, and drain.
• Add the pasta to the boiling water and cook until al dente.
• While the pasta is cooking, heat the sesame oil and olive oil in a skillet.
• Add the broccoli, tofu cubes, soy sauce, vinegar, and surgar, and stir fry for 30 seconds, then remove from heat.
• Drain the pasta and toss it with the broccoli mixture.
• Serve warm or at room temperature.

ASIAN BEEF AND NOODLES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

SESAME NOODLES AND BROCCOLI

Steps:

• Bring water to a boil for the noodles in a covered pot.
• Cut tough stems from the whole broccoli. Cut the broccoli florettes into bite-size pieces, and steam over a little hot water for about 5 minutes, until tender but still crisp.
• Turn a food processor on, and with the motor running, put the garlic and ginger through the feed tube and process until minced. Add the sesame paste, soy sauce, sugar, sesame oil, chili paste, vinegar and sherry, and process.
• Drain the broccoli. Cook the noodles according to package directions.
• Wash and dry the cilantro and chop. Wash and slice the scallions.
• Pour the sesame dressing into a serving bowl; stir in the broccoli. When the noodles are cooked, stir in with the scallions and top with the cilantro.

ASIAN STYLE GROUND BEEF AND BROCCOLI WITH NOODLES

Steps:

• Cook spaghetti in a 5-6-quart nonstick pot or pan in boiling water until barely tender (about 6-8 minutes) drain and set aside.
• In a bowl mix the beef broth with black bean sauce and cornstarch; set aside.
• Heat oil in the same pot that was used to boil the spaghetti.
• Add in ground beef with minced garlic, dried chili flakes and onion slices; cook until beef is browned, season with black pepper to taste.
• Add in the uncooked broccoli florets with drained mushrooms and 1/2 cup water to the beef mixture; cover and cook stirring occasionally until the broccoli is a bright green colour (about 3 minutes, might ntake longer depending on the size of the florets).
• Add in beef broth mixture and bring to a boil; cook for 2-4 minutes.
• Add in the cooked spaghetti, stir over medium heat until heated through and well coated with the sauce (about 1-2 minutes).
• Add in soy sauce to taste if desired.

RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS

Steps:

• Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
• Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
• Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
• Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.

SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
• Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
• Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
• Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.