Garlic Ginger Purple Sprouting Broccoli Stir-Fry with Noodles

A quick and healthy lunch featuring vibrant purple sprouting broccoli, fragrant ginger, and garlic tossed with noodles in a flavorful sauce.

Prep Time

15 minutes

Total Time

30 minutes

Calories

680

Level

Easy

Yields

2 servings

Cost

£1.40

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch

Cuisine:

Asian

Cooking Style:

Quick & Easy•Stir-Fry

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

300gPurple Sprouting Broccoli(trimmed and cut into bite-sized pieces)

£1.20

150gDried Noodles(Egg noodles, Udon, or Rice noodles work well)

£0.60

2clovesGarlic(minced)

£0.10

1tablespoonGinger(grated)

£0.15

2tablespoonsSoy Sauce or Tamari (for gluten-free)(adjust to taste)

£0.10

1tablespoonSesame Oil(divided)

£0.25

1tablespoonRice Vinegar

£0.15

1teaspoonBrown Sugar or Maple Syrup(optional, for sweetness)

£0.05

0.3teaspoonRed Pepper Flakes(optional, for heat)

£0.05

1teaspoonSesame Seeds(for garnish, optional)

£0.10

1tablespoonVegetable Oil

£0.05

Total Cost

£2.80

£1.40 per serving

The Method

1
Cook the noodles according to package directions. Drain and set aside.
2
In a small bowl, whisk together soy sauce (or tamari), rice vinegar, brown sugar (or maple syrup), and red pepper flakes (if using). Set aside.
3
Heat vegetable oil and 1/2 tablespoon sesame oil in a wok or large frying pan over medium-high heat.
4
Add the purple sprouting broccoli and stir-fry for 3-5 minutes, or until slightly tender-crisp.
5
Add the minced garlic and grated ginger to the pan and stir-fry for 30 seconds, or until fragrant.
6
Pour the sauce over the broccoli and garlic-ginger mixture. Stir-fry for another minute, until the sauce thickens slightly.
7
Add the cooked noodles to the pan and toss to coat with the sauce and broccoli. Cook for 1-2 minutes, until heated through.
8
Remove from heat and drizzle with the remaining 1/2 tablespoon sesame oil.
9
Garnish with sesame seeds (if using) and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (338g)

680 kcal / 2845 kJ

Carbs

85g

33% of RDA

Fat

28g

40% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Adjust the amount of soy sauce, rice vinegar, and brown sugar to your taste preferences.

Feel free to add other vegetables to the stir-fry, such as sliced bell peppers, mushrooms, or carrots.

For added protein, include tofu, edamame, or cooked chicken.

To keep the vegetables crisp-tender, avoid overcrowding the pan and stir-fry in batches if necessary.

Cooking Equipment

Wok or Large Frying Pan

Saucepan (for noodles)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of soy sauce, rice vinegar, and brown sugar to your taste preferences.

Feel free to add other vegetables to the stir-fry, such as sliced bell peppers, mushrooms, or carrots.

For added protein, include tofu, edamame, or cooked chicken.

To keep the vegetables crisp-tender, avoid overcrowding the pan and stir-fry in batches if necessary.

Garlic Ginger Purple Sprouting Broccoli Stir-Fry with Noodles

Ingredients

The Method