Best 20 Broccoli And Noodles Recipes

CHICKEN, BROCCOLI AND NOODLES SUPREME

Steps:

• Cook the noodles according to package directions.
• Add the broccoli for the last 5 minutes of cooking time.
• Drain the noodle mixture well and return to saucepan.
• Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

BROCCOLI NOODLES AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
• Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.

SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
• Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
• Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
• Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES

Steps:

• Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
• Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
• Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
• Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
• Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
• Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
• Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI

Steps:

• Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
• Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS

Steps:

• Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
• Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
• Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
• Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.

GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI

Steps:

• In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
• Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
• Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.

COLD SESAME NOODLES WITH BROCCOLI AND KALE

Steps:

• Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20-25 minutes.
• Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
• Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

NOODLES WITH PESTO, PARMESAN AND BROCCOLI

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.
• Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.

CHICKEN AND BROCCOLI NOODLES DIJON

Steps:

• In a large pot, cook noodles as directed, adding broccoli to water during last 4 minutes of cook time.
• Drain noodles and broccoli.
• Coat large skillet with cooking spray.
• Over med-high heat, cook and stir chicken 5 minutes or until browned.
• In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
• Add to skillet; cook and stir until thick and bubbly.
• Stir in sour cream, noodles and broccoli; heat through, do not boil!

HOISIN NOODLES WITH BEEF AND BROCCOLI

Steps:

• Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 2 minutes. Remove with a slotted spoon to a plate. Return the water to a boil and cook the noodles according to package directions.
• Meanwhile, cut the steak in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
• Spray a large non-stick skillet (or wok) with nonstick spray and set over a medium-high heat. Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef.
• Add the bell pepper and onion to the skillet. Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes. Add the ginger and cook, stirring constantly, until fragrant, 1 minute. Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute. Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
• Drain the noodles. Rinse under cold water until cool and drain. Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool. Cover and refrigerate up to 3 days for later use. Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.

CENTER CUT PORK CHOPS AND NOODLES WITH MUSHROOM GRAVY AND BROCCOLI IN GARLIC BUTTER

Steps:

• 1. Place chops in bottom of slow cooker. Add both cartons of cream of mushroom soup. Add onions and season generously with garlic powder, onion powder, minced onion, pepper, and salt
• 2. Cook on high for about three hours or until chops are almost cooked through. Remove chops and place them in a baking dish with whatever gravy is on them when removed from crock.Turn crock down to keep warm. Now Bake chops on 350 for about 40 minutes or until chops are fork tender. Return to slow cooker until ready to serve.
• 3. Prepare egg noodles according to package directions. And steam broccoli according to package directions. While noodles are cooking and broccoli is steaming heat butter in small saucepan, add minced garlic and garlic powder and pepper. Stir constantly so garlic doesnt burn. Heat all the way thru.
• 4. Drain noodles and put broccoli into a bowl. Pour garlic butter over broccoli.
• 5. Place one Pork chop, a heaping spoon of noodles and a nice serving of broccoli on each plate. Spoon gravy over noodles and pork. (my daughter had the gravy on her broccoli too lol) Enjoy

SESAME NOODLES AND BROCCOLI

Steps:

• Bring water to a boil for the noodles in a covered pot.
• Cut tough stems from the whole broccoli. Cut the broccoli florettes into bite-size pieces, and steam over a little hot water for about 5 minutes, until tender but still crisp.
• Turn a food processor on, and with the motor running, put the garlic and ginger through the feed tube and process until minced. Add the sesame paste, soy sauce, sugar, sesame oil, chili paste, vinegar and sherry, and process.
• Drain the broccoli. Cook the noodles according to package directions.
• Wash and dry the cilantro and chop. Wash and slice the scallions.
• Pour the sesame dressing into a serving bowl; stir in the broccoli. When the noodles are cooked, stir in with the scallions and top with the cilantro.

HOISIN NOODLES WITH BEEF AND BROCCOLI

Steps:

• 1. Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 2 minutes. Remove with a slotted spoon to a plate. Return the water to a boil and cook the noodles according to package directions.
• 2. Meanwhile, cut the steak in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
• 3. Spray a large non-stick skillet (or wok) with nonstick spray and set over a medium-high heat. Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef.
• 4. Add the bell pepper and onion to the skillet. Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes. Add the ginger and cook, stirring constantly, until fragrant, 1 minute. Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute. Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
• 5. Drain the noodles. Rinse under cold water until cool and drain. Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool. Cover and refrigerate up to 3 days for later use. Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.

ASIAN NOODLES AND BROCCOLI

Steps:

• Cut broccoli into bite sized chunks.
• Bring a large pot of water to boil.
• Add broccoli and cook until crunchy tender, about 4-5 minutes.
• Remove broccoli with slotted spoon, rinse under cold water, and drain.
• Add the pasta to the boiling water and cook until al dente.
• While the pasta is cooking, heat the sesame oil and olive oil in a skillet.
• Add the broccoli, tofu cubes, soy sauce, vinegar, and surgar, and stir fry for 30 seconds, then remove from heat.
• Drain the pasta and toss it with the broccoli mixture.
• Serve warm or at room temperature.

FRESH BROCCOLI AND PEPPERS WITH EGG NOODLES

Steps:

• Bring a pot of water to a boil and add 1-tablespoon fine sea salt. Blanch noodles and toss with 1-tablespoon oil. Reserve warm pasta water.
• Heat a saute pan, add 3-tablespoons olive, saute peppers, red onion, garlic and tomatoes until tender.
• Add red wine and reduce by half.
• Add broccoli florets, sea salt, black pepper and simmer until florets are tender; 2-3 minutes.
• Reheat blanched egg noodles in reserved pasta water.
• In a large bowl combine sauteed vegetables, egg noodles, Asiago- Parmesan cheese and remaining olive oil, fresh herbs and toss.
• Sseason with fine sea salt and fresh ground black pepper to taste.
• Serve egg noodles in warm bowls.
• Garnish with fresh chopped parsley.
• NOTE: *RIOJA Winery (Spanish Red Wine).

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

NOODLES WITH BROCCOLI AND PEANUT SAUCE (VEGAN AND GLUTEN-FREE)

Steps:

• Chop broccoli into bite-size pieces and steam 2-3 minutes or until tender-crisp.
• Drain and rinse shirataki. It will smell a little funky at this point. Microwave the noodles for 1 minute and drain well a second time (or else the sauce will get watered down too much).
• In a bowl large enough to hold the noodles and broccoli, whisk together the peanut butter and hot water until smooth. Add soy sauce, Worcestershire, garlic, agave, and cayenne. Taste and adjust the balance of sweet and hot flavors to your liking.
• Toss the noodles and broccoli into the sauce. Serve with peanuts, red pepper, and cilantro for garnishing, if desired.

SOBA NOODLES WITH SHIITAKES AND BROCCOLI

Steps:

• Remove the stems from the shiitakes and discard. (Though edible, the stems are usually tough.) Slice the mushrooms lengthwise into 3/4-inch pieces. Cut off the broccoli stems, then peel and slice them thinly. Break up the clusters of broccoli florets into small pieces.
• In a large pot, bring four quarts of water to a boil. Add the soba noodles and cook for three to four minutes. Drain, rinse in cold water and set aside.
• Pour one-eighth cup of oil into a wok or large skillet, add half the garlic and ginger and stir-fry for about 30 seconds. Add the broccoli stems and stir-fry for one to two minutes, then add the florets and cook for one minute more. Pour in one-half cup of water or beef stock, cover and cook over medium-high heat until the broccoli is tender but crisp, about three to four minutes. Remove from the skillet and set aside.
• Pour one-eighth cup of oil into the skillet and turn the heat up to high. Add the remaining garlic and ginger and all the shiitakes. Stir-fry for about five minutes, then add the sherry. Once the sherry evaporates, add the beef stock, soy sauce and Worcestershire sauce and bring to a boil. Turn the heat down to low and return the broccoli mixture and noodles to the skillet, gently tossing them with the other ingredients until they are hot. Sprinkle with scallions. Serve hot or at room temperature.

BROCCOLI AND NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute broccoli and onion in butter for 2 minutes. Add the mushrooms, salt, garlic powder and pepper; saute 2-3 minutes longer or until tender. , Drain noodles and add to the skillet; cook and stir until heated through.