These Teriyaki Noodles with Crispy Broccoli come together quickly and easily without skimping on flavor. The homemade sauce is packed with garlic and ginger and coats the noodles perfectly. The crispy broccoli is baked in the oven and adds the perfect crunch to this Asian-inspired dish.
I probably have a few different variations of this dish on here already, but there’s not really a time that I don’t feel like making saucy, flavorful, noodles with veggies. These Teriyaki Noodles with Crispy Broccoli are easy to throw together and are always a hit with the entire family!
We took a trip to Tucson last week for spring break, and I’m now feeling refreshed and ready to start sharing regular recipes again. Spring is one of my favorite seasons, so keep a lookout for recipes made with fresh spring ingredients and, as always, lots of bright colors.
Why You’ll Love This Saucy Noodle Recipe!
- It’s easy to make – The crispy broccoli may look a little complicated, but both the broccoli and the noodles are so easy to throw together. I like to use pre-cooked noodles to make the process even easier.
- Full of flavor – The teriyaki/stir-fry sauce used for this recipe only consists of a few ingredients but it really packs a punch! The sticky sauce perfectly coats the noodles, so you can taste it with every bite.
- Family favorite meal – I love using this teriyaki-inspired sauce in recipes because not only does my husband enjoy it, but the kids love it, too! It’s hard for them to resist broccoli covered in a tasty sauce.
Teriyaki Noodles with Crispy Broccoli Recipe Ingredients
- Broccoli – I recommend using fresh rather than frozen broccoli for this recipe. You could also use cauliflower in place of the broccoli, or a mix of both.
- Batter – The batter is made by whisking together flour, milk, and a few spices. It can easily be made both gluten-free and/or vegan.
- Panko – I like to use panko because it’s extra crispy, but regular bread crumbs or even crushed crackers would also work. Gluten-free panko can also be used.
- Noodles – I like to use pre-made Asian-style noodles, like the ones pictured above, but any long noodles will work well, including regular spaghetti noodles if that is what you have on hand.
- Teriyaki Sauce – I use a homemade teriyaki sauce with water, tamari, maple syrup, sesame oil, ginger, and garlic. You can use a bottled teriyaki sauce if you prefer.
How To Make This Easy Teriyaki Noodle Dish
- Pre-heat oven to 425 degrees F. Make sure broccoli has been washed and dried completely. I like to use just the broccoli florets for this recipe. In a large bowl, add the milk, flour, spices, and salt and pepper. Use a whisk to mix together until you have a smooth batter. Dump all the broccoli florets into the bowl and mix the broccoli with the batter.
- Next, pour half of the panko into the bowl and gently mix together with a spatula. Pour the remaining half of panko in and mix together until all of the broccoli florets are coated with a nice layer of panko. Evenly spray avocado oil onto a large baking sheet and carefully dump all of the broccoli onto the sheet pan. Spread in a single layer and place the sheet pan into the oven and bake until broccoli is cooked through and panko is browned and crispy, about 25 minutes. I like to flip the broccoli about halfway through carefully.
- The noodles and sauce can be prepared while the broccoli is baking. To a medium-sized bowl or jar, add the water, soy sauce, maple syrup, toasted sesame oil, ginger, garlic, and cornstarch. Mix the sauce well until the cornstarch has mostly dissolved. If you need to pre-cook your noodles, do so at this time. For rice noodles, I like to drain and then rinse them under cold water before adding them to the sauce.
- Heat a large skillet over medium heat and pour in the sauce. Next, add your noodles and mix sauce and noodles together as best as you can. Use a spatula or some tongs to help loosen the noodles, then cook them with the sauce for another minute or two until the sauce is thickened and coating the noodles. Remove from the heat and mix in some thinly sliced green onions, if desired. You can either mix the broccoli into the sauce with the noodles or serve the crispy broccoli on top of the noodles and then drizzle extra sauce over the top. Enjoy!
Recipe Frequently Asked Questions
- This recipe is vegan.
- Make this recipe gluten-free by using gluten-free flour, breadcrumbs, rice noodles, and a gluten-free soy sauce as the sauce.
- Can bottled sauce be used? My teriyaki sauce recipe is super easy to make, but you can use bottled teriyaki sauce if you like.
- What are the best kind of noodles to use? I really love these pre-cooked Thai-style wheat noodles from Trader Joe’s. I recommend an Asian-style noodle, but spaghetti will also work if you can’t find anything else.
- How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last 4-5 days. Reheat in the microwave or on the stove. The crispy broccoli probably won’t stay very crispy, but you can try reheating it in the oven or air fryer for better texture.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Asian Inspired Noodle Recipes?
Sweet and Spicy Stir Fry Noodles
Noodles with Cabbage and Carrots
Coconut Red Thai Curry Noodles
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Teriyaki Noodles with Crispy Broccoli
- Total Time: 50 minutes
- Yield: 4 1x
- Diet: Vegan
Description
These Teriyaki Noodles with Crispy Broccoli come together quickly and easily, without skimping on flavor! The homemade sauce is packed with garlic and ginger and coats the noodles perfectly. The crispy broccoli is baked in the oven and adds the perfect crunch to this Asian inspired dish.
Ingredients
Scale
- 5–6 cups of medium sized broccoli florets
- 1/2 cup all purpose flour
- 1/2 cup unsweetened plant based milk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cup panko, divided
- Avocado oil spray, or other oil of choice
- 1/2 cup water
- 1/2 cup tamari, I like to use low sodium
- 1/3 cup pure maple syrup
- 1/3 cup toasted sesame oil
- 1 -2 cloves garlic, finely grated
- 1 1/2 teaspoons finely grated ginger
- 1 1/2 teaspoons cornstarch or arrowroot starch
- 1 lb 5 oz stir fry noodles*
- Optional additions: fresh cilantro, green onion and toasted sesame seeds
Instructions
- Pre-heat oven to 425 degrees F. Start by preparing your broccoli. Make sure broccoli has been washed and dried completely. I like to use just the broccoli florets for this recipe. You can make the pieces as large or as small as you like. The smaller pieces will get crispier.
- In a large bowl, add the milk, flour, spices and salt and pepper. Use a whisk to mix together until you have a smooth batter. Dump all the broccoli florets into the bowl and mix the broccoli with the batter. It works best if you use clean hands to really get in there and make sure that the broccoli is completely coated with the batter.
- Next, pour half of the panko into the bowl and gently mix together with a spatula. Pour the remaining half of panko in and mix together again until all of the broccoli florets are coated with a nice layer of panko. It’s ok if it’s not completely sticking to all of the broccoli.
- Evenly spray avocado oil onto a large baking sheet and then carefully dump all of the broccoli onto the sheet pan. Spread out in a single layer and then spray the top of the broccoli with more avocado oil. You can go as light or as heavy as you like.
- Place the sheetpan into the oven and bake until broccoli is cooked through and panko is browned and crispy, about 25 minutes. I like to carefully flip the broccoli about half way through.
- The noodles and sauce can be prepared while the broccoli is baking. To a medium sized bowl, or jar, add the water, soy sauce, maple syrup, toasted sesame oil, ginger, garlic, and corn starch. Mix sauce well, until corn starch has been mostly dissolved.
- If you need to pre-cook your noodles, do so at this time. For rice noodles, I like to drain and then rinse under cold water before adding them to the sauce.
- Heat a large skillet over medium heat and pour in the sauce. Next, add in your noodles and mix sauce and noodles together as best as you can. If you are using a pre-cooked noodle, like I did, you may want to cover with the lid for a minute or two to help the noodles warm up so they are easier to break apart. Use a spatula, or some tongs, to help loosen up the noodles and then cook them with the sauce for another minute or two, until the sauce is thickened and coating the noodles. Remove from the heat and mix in some thinly sliced green onions, if desired. You can either mix the broccoli into the sauce with the noodles, or serve the crispy broccoli on top of the noodles and then drizzle extra sauce over the top. Enjoy!
- Sere
Notes
*Stir Fry Noodles – I prefer to use store-bought noodles that are pre-cooked, but you can also cook your own noodles to be added at the very end, once the sauce has already thickened. Let me know in the comments if you have any questions about the type of noodles you should use.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: Asian Inspired
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