Crispy Broccoli Sweet and Spicy Sesame Tahini Noodles
Let Me Tell You About These Noodles (Honestly, They’re a Game Changer)
So, here’s the thing—I’ve spent way too many rainy evenings trying to avoid ordering takeout, only to realize I’ve basically invented my own comfort food. These crispy broccoli sweet and spicy sesame tahini noodles happened one night when my fridge looked like a wasteland (leftover broccoli, one lonely carrot, and a half-empty tahini jar). I wasn’t expecting much, but honestly? WOW. My family kept asking me what restaurant I’d ordered from; that was a good night. Oh, except for the time I used way too much chili and, well, let’s just say we drank a lot of water. Lesson learned—and now you get the improved version!
Why I Keep Coming Back to This
I make these noodles when I need dinner now and can’t handle another sad salad. My family goes a bit mad for this (especially my sister, who insists she “doesn’t like broccoli” yet somehow cleans her bowl every single time). Maybe I’m a little too in love with the tahini sauce, but it’s so creamy and spicy at the same time? Plus, roasting the broccoli makes it taste a million times better (okay, slight exaggeration), and honestly, who gets excited about steamed broccoli anyway?
Alright, Here’s What You’ll Need
- About 250g (half a pound, give or take) dried noodles – I usually use soba, but honestly, whatever’s in the back of the cupboard works. Spaghetti, rice noodles, ramen – they all survived my experiments.
- One big head of broccoli, cut into bite-sized florets (if in a real pinch, I’ve used frozen broccoli; just roast it a bit longer!)
- 2 tbsp olive oil (or avocado oil, or that random stir fry oil your aunt gave you – all fine)
- Salt and pepper – nothing fancy
- 1/3 cup tahini (my grandma swore by a certain brand, but I never remember and it’s always tasty anyway)
- 2 tbsp soy sauce (I sometimes swap in tamari for gluten-free friends, or coconut aminos when those are lurking in the pantry)
- 1 tbsp maple syrup or honey (no shame in using the squeeze bottle stuff, trust me)
- 2 tsp toasted sesame oil
- 2-3 tsp chili garlic sauce or sriracha (okay, there’s disagreement here—my partner dumps in way more, but start small if spice makes you nervous)
- Juice of half a lemon (or more if you love tartness – I do!)
- 2 cloves garlic, minced (I’ve absolutely used the pre-minced jar, no judgment)
- Handful of sesame seeds (toasted or not, both are fine)
- 1-2 spring onions, sliced thin (totally optional, but I like the colour)
Here’s How I (Usually) Put It All Together
- Start with the broccoli: Heat your oven to about 220°C (that’s 425°F). Toss the broccoli with olive oil, plenty of salt and a good bit of pepper on a tray. Spread it out (not too crowded, or it gets soggy—ick). Roast for 20-25 minutes, flipping once, so it gets those golden crispy bits. Sometimes I set a timer, sometimes I just let the smell tell me it’s done.
- Get the noodles in the pot: While the broccoli’s roasting, cook your noodles according to package instructions. Don’t overthink it (but don’t let them go mushy, either). Drain and rinse under cold water to stop them sticking, unless you forget—honestly, I do about half the time.
- The magic sauce: In a bowl, whisk together tahini, soy sauce, maple syrup, sesame oil, chili sauce, lemon juice, garlic, and a couple of tablespoons of warm water to loosen it up. Sometimes it seizes up and looks weird at first (don’t panic!)—just keep whisking, maybe add a splash more water until it goes silky. This is also where I sneak a taste. Or three.
- Toss it together: In a big mixing bowl, throw in noodles, the crispy broccoli, and most of the sauce. Use tongs or, honestly, your (clean!) hands to get everything nicely coated. If it looks dry, add the rest of the sauce. Or if you happen to make extra sauce (I always do), drizzle it over serving bowls.
- Finishing touches: Sprinkle on the sesame seeds and spring onions. I sometimes throw on roasted peanuts or a swirl more sriracha, depending on mood.
My Notes (A.K.A. Things I Wish I’d Known Sooner)
- If you’re roasting broccoli, don’t overcrowd the tray, even though I try to save time by cramming it all in. It just steams and gets floppy. Sadness.
- The sauce might look like cement at first. Keep going! It magically becomes smooth – kind of like how peanut butter clumps then suddenly gives up and goes creamy.
- Soba noodles can overcook in what feels like fifteen seconds, so I set a timer, even though timers and I have a love-hate relationship.
Variations I’ve Tried—Some Winners, Some Flops
- Once I swapped in roasted cauliflower—delicious, but not as crispy as broccoli, so maybe crank up the heat.
- Leftover shredded chicken mixed in? Big hit with my cousin who claims every meal needs meat.
- I tried edamame beans…honestly, it just got a bit weird in terms of texture. Wouldn’t recommend again.
- Sweet potato chunks are great, but you have to roast them longer, or you end up with something halfway between salad and stew. Not my finest hour.
Stuff I Use (But You Can Improvise!)
- Sheet pan or baking tray for roasting—if you’ve only got a casserole dish, go with it, just don’t overcrowd.
- Big bowl for tossing everything—I’ve used a stainless steel mixing bowl, but any salad bowl works fine.
- Whisk or fork for the sauce—though I’ve definitely gone in with a chopstick or two in a pinch. It works!
- Tongs—makes tossing less messy, but hands are the OG kitchen tool (just cool the noodles first…ouch).
Storing Your Noodles (Which Rarely Happens Here!)
If, by some miracle, there are leftovers: shove them in a sealed container in the fridge. They’re still yummy the next day, maybe even better (I kinda like when the sauce soaks in overnight). I’d say they’ll keep two or three days, but in my house, they never last more than a day.
How I Love to Serve These
I typically plop a big tangle of noodles in each bowl, then let folks decorate with extra sriracha, sesame seeds, or nuts. Sometimes we top with a fried egg for extra richness (my brother insists on this). Oh, and if we’re feeling fancy: grated carrot and cucumber on the side, for crunch.
Pro Tips from My Experience (AKA: Oops Moments)
- I once rushed the broccoli and pulled it out too soon—bland and floppy. Just wait for those edges to get truly dark and crispy.
- Don’t be tempted to skip the lemon juice! I tried that once and the sauce tasted…flat. Like it needed a nudge.
- Actually, I find it works better if you dress the noodles while they’re still a tiny bit warm – everything soaks up so much more flavor.
FAQ—Answering the Stuff People Actually Ask Me
- Can I use peanut butter instead of tahini? Oh, definitely! It gets less “sesame-y” (is that a word?), but still tastes like the kind of takeout you daydream about in meetings.
- What if I want it even spicier? Uhh, daredevil! Add more chili sauce, or throw in a sliced fresh chili with the broccoli. Just don’t blame me if your tongue goes numb.
- Can this be made gluten-free? Yep! Go for rice noodles and tamari, problem solved (well, unless you count my noodle-slurping noises as a problem…)
- I don’t have any broccoli—what now? Use whatever roastable veg you’ve got. Broccolini, cauliflower, even green beans; might not be textbook, but yum is yum.
- Why did my sauce get weird and thick? Happens to the best of us! Add another splash of warm water and whisk again; magic.
Quick Digression…
So, not that this has anything to do with noodles, but does anyone else find they use the same three bowls for literally everything, even though the cupboard is overflowing? Maybe it’s just me. Anyway, if you make these noodles, let me know if yours end up in the “good” bowl, too.
Ingredients
- 12 oz (340 g) dried noodles (soba, udon, or rice noodles)
- 1 large head broccoli, cut into florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 3 tbsp tahini
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1-2 tbsp sriracha or chili garlic sauce
- 2 cloves garlic, minced
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
-
1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
2Toss broccoli florets with olive oil and salt, spread on the prepared baking sheet, and roast for 20-25 minutes until crispy and golden at the edges.
-
3Meanwhile, cook noodles according to package instructions. Drain and set aside.
-
4In a bowl, whisk together tahini, soy sauce, maple syrup, rice vinegar, sesame oil, sriracha, and minced garlic until smooth. Add 2-3 tbsp water if needed for desired sauce consistency.
-
5Combine cooked noodles, crispy broccoli, and sauce in a large bowl. Toss well to coat.
-
6Divide noodles between bowls and garnish with sesame seeds and sliced green onions. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
