Roast Broccoli Sesame Ramen Noodle Bowls Recipes

BROCCOLI-RAMEN SLAW

Steps:

• Whisk 1/2 cup vegetable oil, 1/3 cup rice vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce and 2 teaspoons toasted sesame oil in a large bowl. Break two 3-ounce packages ramen noodles into bite-size pieces (discard the seasoning packets). Add the uncooked ramen to the vinaigrette along with one 16-ounce bag broccoli slaw mix, 1 cup julienned snow peas, 3/4 cup toasted slivered almonds and 4 chopped scallions. Season with salt and pepper and toss. Let sit 1 to 2 hours before serving.

20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY

Steps:

• Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
• In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
• Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
• Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
• Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
• Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
• Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
• Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
• Enjoy!

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.

COLD SESAME NOODLES WITH BROCCOLI AND KALE

Steps:

• Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20-25 minutes.
• Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
• Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

ROAST BROCCOLI & SESAME RAMEN NOODLE BOWLS

Steps:

• Heat the oven to 220C/200C fan/gas 8. Toss the broccoli with the sesame oil, sesame seeds and some salt, then spread out on a baking tray. Roast for about 15-20 mins until charred and tender.
• Meanwhile, bring a pan of water to the boil. Add the eggs and cook for 6 mins 30 seconds. Remove using a slotted spoon and lower into ice water to cool for 3 mins before peeling the shells. Mix all the dressing ingredients in a bowl.
• Cook the noodles following pack instructions, then drain and toss with the dressing.
• Divide between two serving bowls and top each with a halved egg, the spring onions, radishes and charred broccoli. Finish with extra sesame seeds and crispy chilli oil, if you like.

SESAME NOODLES WITH BROCCOLI

Steps:

• To prepare sauce, combine tahini and next 9 ingredients (through garlic) in a small bowl; stir with a whisk.
• To prepare noodles, cook pasta in a large pot of boiling water 5 minutes, omitting salt and fat.
• Add broccoli to pot and cook 1 minute.
• Add carrots to pot; cook 1 minute.
• Drain pasta, broccoli and carrots; place in a large bowl.
• Sprinkle with onions and remaining "noodle" ingredients.
• Drizzle with sauce and toss well.

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.

BROCCOLI & RAMEN NOODLES

Steps:

• Prepare noodles according to package directions (2-3 minutes).
• Do not add flavoring.
• Drain noodles and toss in corn oil.
• Blanch broccoli in boiling water (1-2 minutes) and drain.
• Refresh under cold water.
• Mix lemon juice, honey, pepper, salt, and noodle flavoring; and combine with broccoli and noodles.
• Refrigerate.
• Before reheating, stir in peanuts.
• Reheat in microwave (2-3 minutes).

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING

Steps:

• Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
• In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
• In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
• Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.