Savory Broccoli Noodle Bowl Recipes

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BEEF AND BROCCOLI NOODLE BOWL



Beef and Broccoli Noodle Bowl image

Egg noodles are a good substitution for the pasta.

Provided by bearkat0506

Categories     Main Dish Recipes     Bowls

Time 42m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package penne pasta
3 cups broccoli florets
12 ounces boneless beef chuck, partially frozen
1 tablespoon olive oil
1 onion, cut into 1/2-inch slices
2 cloves garlic, minced
1 tablespoon all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) can beef broth
¼ cup tomato paste
1 teaspoon Dijon mustard

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.
  • Trim beef and slice into thin bite-size strips.
  • Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.
  • Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.
  • Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.

Nutrition Facts : Calories 400.6 calories, Carbohydrate 55.9 g, Cholesterol 39.2 mg, Fat 10.2 g, Fiber 5.4 g, Protein 23.6 g, SaturatedFat 2.8 g, Sodium 683.1 mg, Sugar 7.4 g

THAI NOODLE BOWLS WITH BROCCOLI



Thai Noodle Bowls with Broccoli image

Build a meal around one color, like this noodle bowl topped with broccoli, cucumber and mint.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1/4 cup rice vinegar
3 tablespoons fresh lime juice
2 tablespoons fish sauce (vegan if preferred)
2 tablespoons sugar
1 1-inch piece ginger, minced
2 scallions, sliced (dark green parts reserved for topping)
1/2 to 1 small Thai green chile pepper, sliced
6 ounces rice noodles
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon fish sauce (vegan if preferred)
1 teaspoon sugar
2 tablespoons minced fresh lemongrass
1 large head broccoli, stalks peeled, cut into long florets
1/3 English cucumber, thinly sliced
1 celery stalk, thinly sliced
1 head Little Gem lettuce, shredded
1/2 cup shredded fresh mint
Canned fried onions and roasted unsalted peanuts, for topping

Steps:

  • Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
  • Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
  • Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
  • Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

NOODLES WITH BROCCOLI



Noodles with Broccoli image

I found a recipe for a noodle and broccoli side dish, then changed it to use what I had on hand and to make it faster. Wow, it is good!-Janene Christensen, Eureka, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

5 cups chicken broth
4 cups uncooked spiral pasta or egg noodles
4 cups frozen broccoli florets
1/2 cup shredded Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup butter, cubed
2 tablespoons canola oil

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.

Nutrition Facts : Calories 663 calories, Fat 35g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 1599mg sodium, Carbohydrate 68g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

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



20-Minute Beef And Broccoli Noodle Stir-Fry Recipe by Tasty image

Here's what you need: instant ramen, water, garlic, cornstarch, sesame oil, lime, soy sauce, broccoli floret, olive oil, flank steak, medium yellow onion, green onion, fresh cilantro, sesame seeds

Provided by Pierce Abernathy

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 14

3 oz instant ramen, 3 packages
8 cups water, boiling hot
1 clove garlic, minced
1 teaspoon cornstarch
2 tablespoons sesame oil
1 lime, juiced
¼ cup soy sauce, plus 1 tablespoon
2 cups broccoli floret
1 tablespoon olive oil, divided
¾ lb flank steak, thinly sliced
½ medium yellow onion, thinly sliced
2 tablespoons green onion, sliced
2 tablespoons fresh cilantro, chopped
1 ½ teaspoons sesame seeds, toasted

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!

Nutrition Facts : Calories 408 calories, Carbohydrate 25 grams, Fat 21 grams, Fiber 4 grams, Protein 29 grams, Sugar 3 grams

BROCCOLI STIR FRY WITH NOODLES



Broccoli Stir Fry with Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 quarts water
1/4 pound rice sticks
2 tablespoons ketchup
2 tablespoons oyster sauce
1/4 cup lime juice
1 teaspoon dried red pepper flakes
1 tablespoon sugar
1/2 cup chicken broth
1/3 cup vegetable oil
2 cloves garlic, minced
Florets from small head of broccoli, chopped
1/2 cup cilantro leaves
1/2 cup roasted peanuts, chopped
1 lime, cut into wedges

Steps:

  • Bring water to a boil. Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes. When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside.
  • In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth.
  • Heat oil in a large skillet or wok, over high heat. Add the garlic and stir fry for 10 seconds. Add broccoli and stir fry until it turns bright green, about 1 minute. Add ketchup mixture and bring to a simmer. Add cut soaked rice noodles and stir the ingredients together. Cover and simmer until broccoli is barely tender, 2 to 3 minutes.
  • Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges.

SAVORY BROCCOLI & NOODLE BOWL RECIPE



Savory Broccoli & Noodle Bowl Recipe image

Satisfy your taste buds with this Savory Broccoli & Noodle Bowl Recipe. This Savory Broccoli & Noodle Bowl Recipe is the perfect addition to dinnertime!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 lb. fresh mushrooms
2 Tbsp. oil, divided
4 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
1 cup slivered yellow onions
2 cloves garlic, crushed
1 qt. (4 cups) fat-free reduced-sodium chicken broth
4 cups small broccoli florets
2 Tbsp. lite soy sauce
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 pkg. (8.8 oz.) soba noodles, cooked
2 green onions, sliced

Steps:

  • Remove stems from mushrooms; reserve for later use. Cut each mushroom cap into quarters. Heat 1 Tbsp. oil in large saucepan on medium heat. Add quartered mushroom caps; cook 6 to 7 min. or until tender, stirring frequently. Remove from pan; reserve for later use.
  • Add remaining oil to pan along with the bacon, yellow onions, garlic and reserved mushroom stems; cook 5 to 7 min. or until vegetables are evenly browned, stirring frequently. Add chicken broth; stir. Bring to boil; simmer on medium-low heat 15 min.
  • Strain broth mixture, discarding strained solids. Return broth to pan. Bring to boil. Add broccoli, soy sauce and Worcestershire sauce; stir. Cook 4 min. Add noodles and reserved quartered mushroom caps; stir. Cook 1 min. or until heated through, stirring occasionally. Top with green onions.

Nutrition Facts : Calories 170, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

SAVORY SKILLET NOODLES



Savory Skillet Noodles image

"My daughter is a vegetarian, so I created this colorful side dish to serve with vegetables. She asks for it once a week," says Lucille Goers of Seminole, Florida. Chopped sweet peppers, onion and almonds accent the mild buttery noodles.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 9

8 ounces uncooked yolk-free noodles
1 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
2 tablespoons chopped onion
2 tablespoons butter
1/3 cup sliced almonds
1 teaspoon chicken bouillon granules or 1/2 vegetable bouillon cube, crushed
2 tablespoons minced fresh parsley

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, peppers and onion in butter until tender. Drain noodles; add to skillet. Sprinkle with almonds and bouillon; toss gently to combine. Heat through. Garnish with parsley.

Nutrition Facts : Calories 160 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 189mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SAVORY VEGETABLE AND NOODLE KUGEL



Savory Vegetable and Noodle Kugel image

Yum. Noodles with broccoli, cauliflower, and mushrooms, baked with cheddar and ricotta cheese. Delicious!

Provided by Sharon123

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb broad egg noodle
2 -3 stalks broccoli
1/4 head cauliflower
1 tablespoon vegetable oil
1 medium onion, peeled and chopped
1 cup sliced mushrooms
1 teaspoon pressed garlic
1/2 lb part-skim ricotta cheese
1 cup shredded low-fat cheddar cheese
1/2 teaspoon dried mustard
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9-by-9-inch nonstick pan.
  • Cook the noodles according to package directions and set aside.
  • Coarsely chop the broccoli and cauliflower.
  • Steam the vegetables together for 4 or 5 minutes.
  • Set aside to cool.
  • Heat the oil in a skillet.
  • Add the onion, mushrooms and garlic.
  • Sauté for 10 minutes.
  • In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard.
  • Toss to thoroughly mix.
  • Add salt and pepper to taste.
  • Place the mixture in the nonstick pan.
  • Sprinkle the remaining cheddar cheese all over the top of the kugel.
  • Bake for 30 minutes, or until the cheese bubbles and browns slightly.
  • Enjoy!

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING



Roasted Broccoli Grain Bowl With Nooch Dressing image

This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     lunch, weeknight, grains and rice, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
1 pound brussels sprouts, trimmed and halved
3/4 cup olive oil
Kosher salt and black pepper
1/2 cup nutritional yeast
Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
4 cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
1/4 cup roasted, salted almonds, coarsely chopped

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.

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From savoryspiceshop.com


SPICY NOODLES WITH TOFU AND BROCCOLI - SAVORY SIMPLE
2020-05-14 After pressing the tofu for 30 minutes (up to 2 hours), discard the paper towels and slice the tofu into 1 1/2-inch cubes (approximately). I usually slice the block in half lengthwise …
From savorysimple.net


EASY BROCCOLI BEEF SOBA NOODLE BOWL - BESSIE BAKES
2020-01-25 Add the beef or chicken broth and bring to a simmer. Lower the heat and cover the wok or pan with a lid to steam the vegetables. Cook for 3-5 minutes, or until the broccoli is …
From bessiebakes.com


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