Noodles with Sesame Broccoli

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SourceAdapted from Andrea Chesman's Serving Up the Harvest
Prep time
Cooking time30 minutes
Total time30 minutes


A quick, versatile stir fry that packs a lot of broccoli. This dish welcomes baked tofu cubes or some roughly chopped peanuts.


1 pound
noodles, udon
3 tablespoons
sesame oil (divided)
onion (sliced)
1 clove
garlic (minced)
1 tablespoon
ginger, fresh (minced)
1 pound
broccoli (roughly chopped)
carrot (cut into matchsticks)
2 tablespoons
rice vinegar
1 tablespoon
maple syrup
2 tablespoons
soy sauce


In a large pot of boiling water, add the noodles and cook, stirring occassionally. Once they are just tender, drain and rinse under cold water. Set aside.

Saute the onion in 1 tablespoon of the sesame oil. Cook until translucent, then add the garlic and ginger. Stir and cook for another minute. Add the broccoli and carrots, then cover to gently steam until the broccoli is bright green.

Meanwhile, mix the remaining sesame oil, rice vinegar, maple syrup, and soy sauce in a small bowl. Adjust to taste and add hot chili sauce if desired. In a large bowl, combine the noodles and vegetables, pour the sauce over them, and toss until everything is well coated.