Scallion Noodles

• servings: 3 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

6 oz. dry ramen noodles (or Pad Thai rice noodles) ()

2 Tbsp. neutral cooking oil, divided

3 to 4 cups small broccoli florets (sub 8 oz. shiitake mushrooms)

3 Tbsp. unsalted butter

1 whole bunch green onions (scallions), trimmed and thinly sliced, divided

4 garlic cloves, minced or thinly sliced

2 tsp. freshly grated ginger

1/4 to 3/4 tsp. chili flakes (depending on desired level of spice) (sub chili oil)

1/4 cup lower-sodium soy sauce or tamari (must be lower sodium or the noodles will be overly salty)

1/2 cup shelled edamame (optional for added protein)

2 Tbsp. toasted sesame seeds (or 1 to 2 tsp. toasted sesame oil)

Fried or soft-boiled eggs for serving (optional)

Chili oil for garnish (optional)

Directions

Bring a pot of salted water to a boil, and prepare noodles according to package instructions. (Most need about 3 to 4 minutes.) Drain water, and set noodles aside.

Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add broccoli and sauté until crisp-tender, about 5 to 6 minutes. Transfer broccoli to a bowl, and reduce heat to medium.Add butter and remaining 1 Tbsp. oil, along with two-thirds of the chopped scallions (reserve remaining for garnish), garlic, ginger, and chili flakes. Cook until softened and aromatic, about 3 minutes. Stir in soy sauce.Add cooked noodles to skillet, along with sautéed broccoli, edamame, and toasted sesame seeds. Use a set of tongs to toss noodles to coat in sauce.Divide noodles into bowls, and garnish with a fried or soft-boiled egg (or toppings of choice), along with remaining chopped scallions. Drizzle chili oil overtop for an extra kick of spice, if desired.

Nutrition

• Serving Size: 1.33 cup
• Calories: 367 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Sodium: 625 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 12 g