Crisp, hot broccoli with sriracha, honey, soy and sesame is an unforgettable combination in this house.
I’ve made the Sriracha Honey Roasted Broccoli so many times, since I raved about last month, it has become my favorite lunch. I’ve served the broccoli over rice, as well as with these noodles.
In case you’ve had a chance to forget (ha), I adore glass noodles. I use them frequently in Jap Chae and in other stir fry meals.
Glass noodles have become a staple in my pantry and surprisingly enough, they aren’t hard to find. I usually pick them up at the Asian market near my house, but I’ve also found them in most of our local grocery stores.
Glass Noodles with Sriracha Honey Broccoli
Servings: 2 -3 servings
Ingredients
- 2-3 ounces dang myun noodles a.k.a. glass noodles or sweet potato noodles
- 1 large head of broccoli cut into bite size pieces
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1-2 teaspoons sriracha sauce adjust to your preference
- 1/2 teaspoon freshly ground black pepper
- Optional: sliced almonds thinly sliced green onion
Instructions
- Bring a large pot of water to a boil. Add the noodles and remove from
- the heat. Let them sit in the hot water for 10 minutes. Drain into a colander and rinse them under cold running water. Let the noodles drain in the colander for a few minutes
- and then use your kitchen shears to cut the noodles into smaller
- pieces. I lift handfuls of the noodles up and chop them into
- roughly 8-10" lengths over a separate bowl. (You can also toss the cooked noodles onto a cutting board and roughly chop them once or twice.) Blot the noodles mostly dry with a paper towel and leave them in the bowl.
- Preheat the oven to 450 degrees. Line a baking sheet with a slipat mat
- or foil. In a small bowl or measuring cup, combine the soy sauce, sesame
- oil, honey, sriracha and pepper. Reserve 2 tablespoons of the sauce and pour the remaining mixture over the broccoli
- and toss well to coat. Spread the broccoli across the lined baking sheet. Place on the middle
- oven rack and roast for 8-12 minutes, until the broccoli is tender and
- the edges are turning brown.
- When the broccoli is almost finished, heat a large skillet or wok over medium high heat. Place 1 tablespoon of the reserved sauce in the skillet and when it is hot, add the noodles. Toss to coat and saute for about a minute, just until they are hot. Remove from the heat and add the roasted broccoli. Toss well to combine and drizzle with the remaining sauce. Enjoy!
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Pam says
This does sound like the perfect lunch!
Jenn says
I came for the Sriracha, but I stayed for the noodles 🙂 YUM!!!
Big Dude says
Looks very good Mary – we've got to locate and try the glass noodles.
Sue/the view from great island says
Beautiful! What are glass noodles made out of…rice? Are they specifically Japanese? I'm wondering because I've been experimenting with different Japanese noodles like soba and ramen, but I haven't tried these.
Chris says
People who use glass noodles shouldn't throw stones. Wait, people that live in grass houses shouldn't stow thrones. Oh heck, I dunno:)
But this sounds great and looks so cool with those see through noodles. I've worked with cellophane noodles but these look so much cooler.
Lisa @ The Meaning of Me says
Hi, Mary. My husband loves cellophane noodles and these glass look even better. He does not love broccoli, though, so wondering if you've made that broccoli recipe with any other veggie that might work as a substitute for him?
Love your blog, by the way. Landed here via your cough remedy recipe which is fantastic!
🙂
Anonymous says
Glass noodles aren't Japanese. used predominately in southeast Asia and some Chinese dishes.
Tricia @ saving room for dessert says
I still haven't tried glass noodles but you always make them look so amazing. Love that broccoli!
anotherfoodieblogger says
I've just stumbled upon your blog via Pinterest, and I have been browsing around. I find we have similar cooking styles and I love your photos! This looks amazing, as well as many of your soup recipes. And spinach. I'm a soup and spinach fiend. So glad to have found you!