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...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Johnny says
I am SO making this.... OR better still, you are making this for me!!! With a delicious sake back?!?
Laurie says
First vegan dish i ever made...it was great. I added cayenne to it too. Wonderful and so simple...so much better than a cream sauce!
Kristina Sloggett says
I am so happy you like it, Laurie! I make this one a lot...
Mary Kate says
I would bet that pure buckwheat soba or the rice stick noodles (which likely have a name I don't know) would both work well with that sauce -- and be gluten free.
Kristina Sloggett says
hi Mary Kate! I almost bought soba instead, but for the Meatless Monday, it was Udon week, so... 😉
but yes! I will be making this recipe often, and will be using a gluten free noodle or even a spiralized veggie noodle. can't wait!
Laurie says
Ive never cooked with ginger....do i mince it or leave it in the one inch strip after i peel it? Confused!
Kristina Sloggett says
hi Laurie!
as the recipe says - While noodles cook, peel ginger and mince fine – using side of knife to press into a paste.
To do this, I peel the ginger with the side of a spoon, this is a very easy method of peeling. Then mince fine, almost into a paste.
I hope this helps!
Kristina
Chris says
What a lovely dish! I like the way udon noodles are packed with this small 'paper' wrapped around it to make small bundles. I will use them more often and here is a good recipe for it.
Kristina Sloggett says
hi Chris! I like the bundles also - the package says each bundle is one serving, which is what I used, and it made a lot! I hope you enjoy this recipe - I know it will be a favorite at our house, we are already looking forward to it again.
Allie says
All you have to say is "broccoli, noodles and Asian flavor" and I'm in! Ginger is just the (savory) icing on the (noodle) cake!
Kristina Sloggett says
I know... I love these flavors too, and cannot wait to make this one again!
Heather @ Better With Veggies says
Tahini and coconut milk together, that sounds fantastic! And I love that this is really such a simple recipe, look at that short ingredient list. The exact opposite of my creation, right? 🙂 This looks awesome. You need to write a cookbook, seriously!
Kristina Sloggett says
ah, thank you!! I have wanted to way before I even started this blog... one of these days!
Sarah @ The Smart Kitchen says
You always make tahini look so dang delicious. I have to wonder why there isn't a tahini company out there sponsoring you at this point. [Or ARE they....? ;)]
Thank you for teaching me the traditional Japanese method of cooking noodles. Who knew? [Well. You.] Normally I don't read the steps of a recipe...ever...but I was so intrigued. I'm definitely going to try it.
OK, I'm definitely going to at least THINK about trying it.
Kristina Sloggett says
I. Wish. There. Was.
😉
tahini is my favorite thing ever, I think. at least in the top five!
Laura (Tutti Dolci) says
I love udon noodles, they sound perfect with roasted broccoli!
Kristina Sloggett says
I have to say, they really were! I cannot wait to make this again.
Kait @ ChickadeeSays says
This looks delicious! I absolutely love the bowl as well. I look forward to seeing more of your MMAZ recipes!
xx Kait
Kristina Sloggett says
hi Kait! isn't that fun? one of my favorite bowls... and thank you - I really liked Udon Week! 😉