When you can finally call it a day after a long day at work, very few people are keen to spend another hour (or more) in the kitchen to prepare dinner. That’s probably why delivery services are always busy during the week. However, if you can pull yourself together to work another 20 minutes in the kitchen, you don’t need a delivery service. These Stir-fry Honey Broccoli Noodles are on your plate in record time and taste really delicious too!
Even though I have no problem ordering from the Asian restaurant around the corner and getting it delivered – it’s not as quick (and cheap) as cooking something similar at home. By the time someone has looked at the mobile order in the restaurant and accepted it, I’m almost finished with the preparations and ready to fire up the wok at the same time ;P
You can never go wrong with some veggies, noodles, and a wok if you are hungry and want something on your plate quickly. A lot of Asian noodles (e.g., Moringa noodles, rice noodles or Udon noodles) do not require a long cooking time (if at all). Most of the time you just have to let them sit in hot water for a few minutes, and then they are good to be used in a recipe. So that’s quick and super easy. Chopping some veggies also takes no time at all, right? So all you got to do is to bring everything together and cook it. And who would have guessed… this is also done quickly ;P
Moringa (the link leads to more information about Moringa, but in German) is described by some as a superfood, but I bought the noodles in an Asian supermarket because a) they were green and b) I had seen the name on a menu in Bali and thought »I’ve heard of that«. So if you ended up here because you were searching for Moringa superfood recipes on Google – sorry ;P That wasn’t the plan here.
However, if you were looking for a quick, vegetarian dish, you’ve come to the right place. In case you want to add some extra protein, you can, of course, add some meat to the veggies. In this case, I recommend chicken breast. That’s the easiest to cook in a wok, and it goes very well with the broccoli and honey.
In contrast, the recipe can also be turned into a vegan dish easily. Just replace the honey with maple syrup. As far as I know, all the other ingredients should be already vegan.
We love wok dishes a lot here. That’s why you can find several here on the blog (next to all the baking recipes). Two of my favorite recipes are Singapore Noodles (they work well with veggie minced meat) and Spicy Pork Udon Noodles. Soooo good!
INGREDIENTS / ZUTATEN
(2-3 servings)
7 oz. (200g) dried Moringa Noodles* (or similar)
2 tbsp. toasted sesame oil*
1 broccoli head, cut into florets
4 garlic cloves, minced
1.8 oz. (50g) cashews, roughly chopped
4 tbsp. honey
4 tbsp. soy sauce
1 tbsp. black soy sauce*
1 tbsp. crispy chili oil* (plus more for serving)
(2-3 Portionen)
200g Moringa Noodles* (oder ähnlich)
2 EL geröstetes Sesamöl*
1 Brokkoli, in Röschen zerteilt
3-4 Knoblauchzehen, fein gehackt
50g Cashewnüsse, grob gehackt
4 EL Honig
4 EL Sojasauce
1 EL Black Soy Sauce*
1 EL Crispy Chili Oil* (plus mehr zum Servieren)
DIRECTIONS / ZUBEREITUNG
1. Wash the broccoli, drain, and cut into small florets. Peel the garlic and chop/mince finely. Chop the cashews coarsely. Keep all the ingredients you need close to the stove, so you are able to reach everything quickly.
2. Bring some water to a boil (e.g. in a tea kettle) and pour it over the noodles. Let them sit for about 5 minutes (or follow the instructions on the package). Drain and set aside.
3. Heat up a wok or large frying pan with the sesame oil. When the oil is hot, add the broccoli and stir-fry over medium-high heat for about 5-6 minutes. Stir often, so the broccoli does not burn. You want the veggie to be slightly softer, not too much, you still want some bite. Add the garlic and chopped cashews and fry with the broccoli for a minute or so. Add the honey, soy sauce, black soy sauce, and chili oil – mix until everything is well combined and let cook until the liquid in the wok/frying pan has thickened a bit. Finally, add the drained noodles and mix to combine. Divide between bowls. Serve immediately with some additional crispy chili oil or chili flakes.
1. Brokkoli waschen, abtropfen lassen und dann in kleine Röschen zerteilen. Knoblauch schälen und fein hacken (oder durch eine Presse drücken). Die Cashewnüsse grob hacken. Alle Zutaten bereithalten, damit man beim Kochen nicht lange suchen muss.
2. Wasser zum Kochen bringen (z.B. in einem Wasserkocher) und die Nudeln damit übergießen. Etwa 5 Minuten ziehen lassen (bzw. der Packungsanleitung folgen). Die Nudeln abgießen und zur Seite stellen.
3. Einen Wok oder große Bratpfanne mit dem Sesamöl erhitzen. Wenn das Öl heiß ist, den Brokkoli dazugeben und bei mittlerer Hitzezufuhr etwa 5-6 Minuten anbraten und dabei ständig bewegen, damit der Brokkoli nicht anbrennt. Das Gemüse soll etwas weicher werden, aber Biss behalten. Knoblauch und gehackten Cashewnüsse dazugeben und etwa eine Minute lang mit dem Brokkoli anbraten. Honig, Sojasauce, Black Soy Sauce und Chili Öl dazugeben – gut vermengen und so lange köcheln lassen, bis die Flüssigkeit etwas eingedickt hat. Die abgetropften Nudeln dazugeben und alles gut vermengen. Auf Schüsseln verteilen und mit etwas Chili Öl oder Chiliflocken servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Stir-Fry Honey Broccoli Noodles
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 00:20
- Yield: 3 1x
- Category: Pasta
- Cuisine: International
- Diet: Vegetarian
Description
The perfect weeknight dinner made in a wok (or large pan): Stir-fry Honey Broccoli Noodles. So good you want to make it every day ;)
Ingredients
7 oz. (200g) dried Moringa Noodles* (or similar)
2 tbsp. toasted sesame oil*
1 broccoli head, cut into florets
4 garlic cloves, minced
1.8 oz. (50g) cashews, roughly chopped
4 tbsp. honey
4 tbsp. soy sauce
1 tbsp. black soy sauce*
1 tbsp. crispy chili oil* (plus more for serving)
Instructions
1. Wash the broccoli, drain, and cut into small florets. Peel the garlic and chop/mince finely. Chop the cashews coarsely. Keep all the ingredients you need close to the stove, so you are able to reach everything quickly.
2. Bring some water to a boil (e.g. in a tea kettle) and pour it over the noodles. Let them sit for about 5 minutes (or follow the instructions on the package). Drain and set aside.
3. Heat up a wok or large frying pan with the sesame oil. When the oil is hot, add the broccoli and stir-fry over medium-high heat for about 5-6 minutes. Stir often, so the broccoli does not burn. You want the veggie to be slightly softer, not too much, you still want some bite. Add the garlic and chopped cashews and fry with the broccoli for a minute or so. Add the honey, soy sauce, black soy sauce, and chili oil – mix until everything is well combined and let cook until the liquid in the wok/frying pan has thickened a bit. Finally, add the drained noodles and mix to combine. Divide between bowls. Serve immediately with some additional crispy chili oil or chili flakes.
Notes
Let your creativity shine in the kitchen!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
