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Fast Broccoli Lunch Noodles
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Fast Broccoli Lunch Noodles

Whipping up a quick, nutritious mid-week lunch or dinner couldn't be easier with this fast broccoli lunch noodles with a yummy ginger dressing. So good
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Lunch
Servings: 2
Calories: 410kcal

Ingredients

For the noodles

  • 3 oz Thai-style rice noodles (we used yellow rice noodles)
  • 1.5 cup broccoli small florets
  • 1 cup green peas (frozen) frozen
  • 1/4 cup spring onion (scallion) finely chopped
  • 2 cups sprouts of your choice (seed, bean, grain sprouts) we used sunflower sprouts
  • 2 tbsp sesame seeds we used black sesames seeds
  • 1/2 cup fresh parsley or mint

For the dressing

  • 1 tbsp fresh grated ginger (1-inch = 1fresh grated =1 tsp powder)
  • 1 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp)
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce/Tamari
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp chili paste or to taste

Instructions

  • Prepare the noodles according to the packet instructions.
  • Bring a pot of water to a boil. Cut the broccoli into florets and add to the boiling water and cook for 3 minutes.
  • Add the peas and sprouts to the water, bring back to a boil, drain and cool under cold running water to stop the cooking process.
  • Toast the sesame seeds in a dry frying pan over a medium heat until fragrant.
  • Combine all dressing ingredients in a small bowl. Whisk well to combine. Set aside.
  • Combine the noodles, vegetables, and spring onions, then mix in the dressing, chopped parsley and toasted sesame seeds.
  • Enjoy cold or hot. Your choice.

Notes

Sesame seeds make a lovely addition to many dishes. We add them to salads, stir-fries, curries, etc. Feel free to roast/toast a bigger batch and store in the fridge in an airtight container. Can be kept for a few weeks or longer.

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