Asian Food / Entrees / Healthy Choices / Pasta / See Hatsie Cook / Spring Recipes / Vegetarian / Weeknight Meals

Cook: Garlic Ginger Noodles with Broccoli

This is the last meal I cooked in my old apartment, and it was necessitated by the simple fact that I didn’t want to go grocery shopping before I moved.  I made this with things I happened to have on hand, and which you probably do too.  I don’t know about you, but I’m never without soy sauce or garlic.  Never.

Besides ease and deliciousness, which is almost always the name of the game around here, I’m bringing you this old-apartment-meal because I don’t seem to be having much luck in my new kitchen.  Sure, there were the cookies.  Those were amazing, but salty chocolate is amazing, so I don’t think I had much to do with that.  I’ve made a couple of different meals over the past few weeks and nothing has really been outstanding. They were perfectly fine for dinner, but nothing really to write home, or here, about.

Which begs the question: do you think my mojo came from cooking in what was no bigger than a corner?  Is all this new space throwing off my game?  Is counter space hurting, rather than helping?  The irony!

In the meantime, while I work through my existential kitchen crisis, I bring you an easy, fool-proof, ridiculously delicious meal.

This is the perfect combination of salty, sweet, spicy and garlicky.  It’s crunchy and fresh and silky.  It’s a symphony I tell you, and you should make it this week.

And the best part is that it’s just as good cold the next day as it is hot.  If I were you, I’d make it on Monday and then eat the leftovers for lunch during the week.  Especially if I were still in my corner-kitchen, where apparently all the magic happened.

I’ll keep plugging away, though, and I promise to tell you about the first exciting thing I cook for dinner.  Knowing me, it’ll probably be more pasta.  I have to be me!

Here’s the recipe:

Garlic Ginger Noodles with Broccoli


  • 1 pound linguine (or other long noodle)
  • 2 cups broccoli florets
  • 1/4 cup slivered almonds
  • 1 ounce sesame seeds
  • 1/4 cup grapeseed or vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon honey
  • 1 jalapeno, seeds and membranes removed, diced
  • 1 clove garlic, grated or minced very, very fine
  • 1/4 teaspoon grated or minced ginger
  • 1 cup chopped cilantro
  1. Bring a large pot of heavily salted water to a boil and cook noodles until 2 minutes from being done.  Add broccoli and cook for 2 minutes.  Drain and set aside.
  2. Meanwhile, in a bowl whisk together oil, soy sauce, Sriracha, rice vinegar, honey, jalapeno, garlic, and ginger.  Set aside.
  3. Toast almonds and sesame seeds in a dry pan over medium heat until golden brown, about 5 minutes. They will start to smell fragrant when they are done, but don’t walk away!  They burn fast.
  4. Combine noodles and broccoli, sauce, almonds and sesame seeds.  Add chopped cilantro and toss to combine.  Serve hot right away, or cold.

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