These ginger sesame broccoli noodles are fragrant and warmly spiced comfort food. Layers of bold flavors create a vibrant, flavorful dish you'll want on repeat.
recipe originally published January 21, 2013
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Why you'll love this recipe
Ginger sesame broccoli noodles are incredibly flavorful and so easy to make. Spinach and broccoli provide plant based protein, while basil and ginger bring fresh pops of flavor.
The coconut milk and tahini blend into a comforting sauce that is just enough to coat the noodles and veggies - light yet satisfying. Add tofu or your favorite protein to this for a satisfying entree.
How to make ginger sesame noodles
Ginger sesame broccoli noodles make a quick, easy and super tasty side or main dish for a busy weeknight dinner.
First, roast the broccoli and boil the water for noodles. In the short time it takes for both of those to cook, you can quickly prep the remaining few ingredients.
This recipe is easily doubled for tasty lunchtime leftovers or to meal prep a couple dinners for the week.
How to serve this recipe
You can add tofu directly to the sauce as it cooks, or serve these noodles alongside this crispy coconut tofu. For a fresh salad pairing, this brightly flavored edamame cucumber salad is perfect.
If serving these noodles as a starter, they are the perfect beginning to a dinner featuring these ginger sesame teriyaki burgers.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy these ginger sesame noodles within three days.
Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating method
Reheat these noodles on the stovetop in a skillet over medium heat. I happen to know these noodles are also very tasty eaten cold right out of the fridge...
Did you make these ginger sesame broccoli noodles?
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Ginger Sesame Broccoli Noodles
These noodles are fragrant and warmly spiced comfort food. Layers of bold flavors create a vibrant, flavorful dish you'll want on repeat.
Ingredients
- 1 head broccoli, washed and trimmed
- 2 servings rice ramen noodles
- 1 inch fresh ginger, peeled and minced
- 2 cloves garlic, peeled and minced
- ½ cup coconut milk (carton)
- 3 tablespoons tahini paste
- 2 cups fresh spinach
- 1 bunch fresh basil leaves
- sesame seeds, as garnish
- diced green onion, as garnish
Instructions
- Preheat oven to 350 °F.
- Chop broccoli into bite size pieces. Arrange in a single layer on parchment lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle sea salt.
- Roast broccoli at 350 °F for 15 minutes. Remove from oven and carefully turn using tongs or a flat spatula. Return to oven for another 10-15 minutes. For blackened broccoli, set the oven to broil and watch closely for 2-3 minutes. Remove from oven and set aside.
- Boil ramen noodles according to package directions. Drain noodles, set aside.
- While noodles cook, peel ginger and mince fine. Use the side of your knife to press into a paste.
- Peel and mince garlic.
- In a skillet or wok over low heat, combine ginger, garlic, and coconut milk. Add tahini paste and stir into a sauce.
- Add spinach and basil to the sauce. Using tongs, toss spinach and basil to coat and wilt. Add more coconut milk if you want more sauce.
- Add roasted broccoli and cooked ramen noodles, toss to combine.
- Garnish with sesame seeds and green onion.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 19gSodium: 488mgCarbohydrates: 33gFiber: 12gSugar: 3gProtein: 19g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Erin @ Dinners, Dishes and Desserts says
This sounds wonderful! The sauce with the coconut milk and tahini and the ginger - yum!
Kristina Sloggett says
thank you, Erin!! this sauce will definitely be made again here, many times!
Christina says
This sounds delicious! Once we move into the new house I'll have to make this. Maybe even for our "date night" 🙂
Kristina Sloggett says
I hope you do! and I would be honored if it was made for date night! 🙂
Eileen says
I've never heard of that udon-cooking method! Sign me up. 🙂 This bowl looks so satisfying and green and delicious.
Kristina Sloggett says
it worked here, and really wasn't too much longer in time (at least on gas stove...) and thank you! we loved this.
Heather (Where's the Beach) says
Ok, now I wish I'd gone to the grocery store yesterday. I have broccoli on my list and I think I have some udon noodles in the cabinet. This looks wonderful.
Kristina Sloggett says
thanks, Heather! we loved it (I forgot to add we topped it with red pepper flakes too - yum!)
tamara says
This looks like basically my perfect, ideal meal. So excited to make this -- I love your recipes so much! Thank you for sharing : )
Kristina Sloggett says
thank YOU, Tamara - you just made my day!
Andrea Mynard says
These noodles look really delicious as well as being so lovely and healthy. Another one on my list to try.
Kristina Sloggett says
it really does feel healthy and lovely - while also kind of being "comfort food" at the same time... enjoy!
Sarena (The Non-Dairy Queen) says
This is nothing short of amazing! You crack me up with taking your allergy pills to eat it. I did the same the other night when I ate a little bit (1/4 cup) pasta sauce on my pizza that had a touch of soy in it. It gets me past the hive stage, but the tummy troubles come in either way. Not so bad with that portion though. 😉
Kristina Sloggett says
they sortof help? both Jason and I suffer from congestion with gluten (and then there's me with my joint pain added...), and the allergy pills do work to lessen the congestion some. we loved this recipe so much, I will be making it with gluten free spaghetti next time! 🙂
Caroline says
Yum this sounds heavenly. I have enjoyed much udon, never made myself. This will be my first recipe thanks dear!
Kristina Sloggett says
you are welcome - I hope you enjoy!
Jon says
where do I find recipes I click the pic and the link no recipes thanks
Jon says
yours is good and I will try it thanks I keep coming back to see other recipe I want to see theres only one more
Kristina Sloggett says
thank you! did you see the recipes are there now? take care Jon!
Laura @ Sprint 2 the Table says
I love that you added tahini here! I never thing to use it witn ginger flavors... I always go lemon and garlic. Must do this soon!
Kristina Sloggett says
lemon and garlic are SO GOOD with tahini. you will love ginger!