Best Broccoli Stir Fry With Noodles Recipes

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CHINESE BEEF AND BROCCOLI NOODLES



Chinese Beef and Broccoli Noodles image

Everybody's favourite Chinese Beef and Broccoli - with noodles! I make this in a large skillet because it serves 4 so there's too much for a wok. If you scale it down to serve 2 (use scaler by hovering over Servings), you can make this in a wok. See notes for how to make this with CHARLIE, my all purpose stir fry sauce. Recipe VIDEO below.

Provided by Nagi

Time 20m

Number Of Ingredients 17

350 - 400 g / 12 - 14 oz beef rump or fillet (, thinly sliced (or other quick cooking cut of beef))
1 1/2 tbsp peanut or vegetable oil
2 garlic cloves (, finely chopped)
1/2 onion (, finely sliced)
1 large head broccoli (, broken into small florets)
400 - 450g / 14 - 15 oz egg noodles ((hokkien, lo mein, singapore - from the fridge) (Note 1))
1/2 cup / 125 ml water
1 tbsp cornflour / cornstarch
2 tbsp dark soy sauce ((Note 2))
1 1/2 tbsp light soy sauce ((Note 2))
1 1/2 tbsp Chinese cooking wine/Shoasing wine ((Note 3))
1 tsp white sugar ((omit if using Mirin))
1/8 tsp Chinese five spice powder ((not critical))
1/2 tsp sesame oil (not critical)
1/4 tsp pepper (white or black)
Sesame seeds
Chopped shallots / green onions / scallions

Steps:

  • Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
  • Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
  • Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don't have the noodles in the water for more than 1 minute).

Nutrition Facts : ServingSize 328 g, Calories 493 kcal

BROCCOLI STIR FRY WITH NOODLES



Broccoli Stir Fry with Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 quarts water
1/4 pound rice sticks
2 tablespoons ketchup
2 tablespoons oyster sauce
1/4 cup lime juice
1 teaspoon dried red pepper flakes
1 tablespoon sugar
1/2 cup chicken broth
1/3 cup vegetable oil
2 cloves garlic, minced
Florets from small head of broccoli, chopped
1/2 cup cilantro leaves
1/2 cup roasted peanuts, chopped
1 lime, cut into wedges

Steps:

  • Bring water to a boil. Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes. When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside.
  • In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth.
  • Heat oil in a large skillet or wok, over high heat. Add the garlic and stir fry for 10 seconds. Add broccoli and stir fry until it turns bright green, about 1 minute. Add ketchup mixture and bring to a simmer. Add cut soaked rice noodles and stir the ingredients together. Cover and simmer until broccoli is barely tender, 2 to 3 minutes.
  • Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges.

SIMPLE BROCCOLI STIR-FRY



Simple Broccoli Stir-fry image

Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 large bunch broccoli (about1 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons plus 1 teaspoon vegetable or peanut oil
1 scallion, chopped
2 to 3 cloves garlic, chopped (about 2 teaspoons)
1-inch piece ginger, peeled and chopped (about 2 teaspoons)
Pinch to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon toasted sesame oil
Cooked white or brown rice, for serving

Steps:

  • Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
  • Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
  • Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
  • Copyright 2014 Food Network, LLC. All rights reserved.

20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY



20-Minute Beef And Broccoli Noodle Stir-Fry Recipe by Tasty image

Here's what you need: instant ramen, water, garlic, cornstarch, sesame oil, lime, soy sauce, broccoli floret, olive oil, flank steak, medium yellow onion, green onion, fresh cilantro, sesame seeds

Provided by Pierce Abernathy

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 14

3 oz instant ramen, 3 packages
8 cups water, boiling hot
1 clove garlic, minced
1 teaspoon cornstarch
2 tablespoons sesame oil
1 lime, juiced
¼ cup soy sauce, plus 1 tablespoon
2 cups broccoli floret
1 tablespoon olive oil, divided
¾ lb flank steak, thinly sliced
½ medium yellow onion, thinly sliced
2 tablespoons green onion, sliced
2 tablespoons fresh cilantro, chopped
1 ½ teaspoons sesame seeds, toasted

Steps:

  • Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
  • In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
  • Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
  • Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
  • Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
  • Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
  • Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
  • Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
  • Enjoy!

Nutrition Facts : Calories 408 calories, Carbohydrate 25 grams, Fat 21 grams, Fiber 4 grams, Protein 29 grams, Sugar 3 grams

BROCCOLI-PORK STIR-FRY WITH NOODLES



Broccoli-Pork Stir-Fry with Noodles image

I combined several recipes to come up with this dish that my family loves. It is not only quick and delicious but also healthy. I sometimes substitute boneless, skinless chicken breasts for the pork. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked whole wheat linguine
2 tablespoons cornstarch
3 tablespoons reduced-sodium soy sauce
1-1/2 cups reduced-sodium chicken broth
3 green onions, chopped
1-1/2 teaspoons canola oil
1 pork tenderloin (1 pound), cut into bite-sized pieces
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1-1/2 pounds fresh broccoli florets (about 10 cups)
1 tablespoon sesame seeds, toasted

Steps:

  • Cook linguine according to package directions; drain and keep warm. Whisk cornstarch into soy sauce and broth until smooth; stir in green onions., In a large nonstick skillet, heat oil over medium-high heat; stir-fry pork 3 minutes. Add ginger and garlic; cook and stir until pork is browned, 2 minutes. Remove from pan., Add broth mixture to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add broccoli; reduce heat. Simmer, covered, until broccoli is crisp-tender, 5-8 minutes. Stir in pork; heat through, 2-3 minutes., Serve over linguine; sprinkle with sesame seeds.

Nutrition Facts : Calories 376 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 595mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges

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