Crispy Noodle Salad with Charred Broccoli and Fresh Flavors
A vibrant, refreshing salad featuring crispy noodles and charred broccoli, enhanced by fresh herbs and a zesty dressing.
Servings: 4 servings
Equipment
- Large Pot
- Baking Sheet
- Non-stick Skillet
- Mixing Bowl
Ingredients
Ingredients Group Label
- 200 grams Egg Noodles Base of the salad, providing chewiness.
- 1 large head Broccoli Cut into florets for roasting.
- 2 tablespoons Olive Oil For cooking and dressing.
- 3 cloves Garlic Minced for flavor.
- 1 handful Fresh Herbs (Cilantro and Mint) Roughly chopped for freshness.
- 2 tablespoons Toasted Sesame Seeds For nutty crunch.
- 1 juice Lemon Adds brightness and acidity.
- to taste Salt and Pepper For seasoning.
Instructions
- 1. Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 5-7 minutes. Drain and rinse under cold water.
- 2. Preheat your oven to 425°F (220°C).
- 3. Toss broccoli florets with 1 tablespoon of olive oil, minced garlic, salt, and pepper in a large bowl.
- 4. Spread broccoli on a baking sheet and roast for 15-20 minutes until crispy and charred.
- 5. In a non-stick skillet, heat the remaining olive oil over medium-high heat. Stir-fry the cooled noodles for 3-4 minutes until crispy.
- 6. In a large mixing bowl, combine crispy noodles, roasted broccoli, chopped herbs, and lemon juice.
- 7. Sprinkle toasted sesame seeds on top and toss gently to combine.
- 8. Serve immediately or let sit for a few minutes to meld flavors.
Notes
Customize with grilled chicken or tofu for added protein. Store leftovers in an airtight container for up to 2-3 days.