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
