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.
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.
Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
2-3ouncesdang myun noodles a.k.a. glass noodles or sweet potato noodles
1large head of broccolicut into bite size pieces
2tablespoonssoy sauce
2tablespoonssesame oil
1tablespoonhoney
1-2teaspoonssriracha sauceadjust to your preference
1/2teaspoonfreshly ground black pepper
Optional: sliced almondsthinly 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!
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
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.
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!
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!
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!