Dollop
Sesame garlic egg noodles with broccoli
A bag of egg noodles and some frozen broccoli become a sticky, garlicky sesame noodle dinner in 20 minutes.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.45 a serving
- 380 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 4 servings.
- 8 oz egg noodles
- 3 cups frozen broccoli
- 3 cloves garlic, grated
- 2 tbsp sesame oil
- 1 cup shredded carrots
- 3 stalks green onions, sliced
- 1 tbsp sesame seeds
- 1 tsp chili garlic sauce (optional)
From your pantry
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
Each serving has about 380 calories, 12 g protein, 53 g carbs and 14 g fat, and costs about $1.45 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No egg noodles? Fettuccine or penne works.
- No frozen broccoli? Broccoli works.
- No shredded carrots? Carrots work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of water over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cook the noodles as the package says, adding the broccoli for the last 2 minutes.
High heatTimer: 7 min
.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Meanwhile, heat the oil in a large over medium heat. Add the garlic and stir 1 minute, but not .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 1 min
Stir in the soy sauce, brown sugar, vinegar and sesame oil and let it bubble 30 seconds.
Medium heat
Add the noodles, broccoli and carrot and with tongs 1 to 2 minutes, until coated and glossy.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium heatTimer: 1 min 30 sec
Serve topped with the green onions and sesame seeds, with chili garlic sauce on the side if you like heat.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
