Ginger Garlic Noodles

This recipe was originally supposed to be posted last week, but…life happened. Our little floof wasn’t feeling very good, work was insane in the very best way possible, and I was pretty much in bed by 9:30 every night last week. And this weekend.

Ginger Garlic Noodles

Easily gluten free and vegan, and packed with ginger and garlic flavor.



  • 1 lb. pasta (gluten free if desired)
  • 4 Tbsp. olive oil
  • 1 + 1/2 Tbsp. minced fresh ginger
  • 4 big cloves garlic, minced
  • 1 and 1/4 cup pasta water
  • 10 oz. broccoli (about 2 cups), cut into bite-sized pieces
  • Salt + pepper
  • 2 Tbsp. soy sauce or gluten free tamari*
  • 1 Tbsp. honey (or maple syrup for vegans)*
  • Red pepper flakes (optional)
  • 2+ tsp. sesame oil
  • To garnish: sliced green onion, sesame seeds


  1. Cook pasta according to package directions.** Reserve 1 and 1/4 cup of pasta water before draining. You'll need it in a sec.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat (it should be large enough to hold your pasta once it's done cooking), Add ginger and garlic, and cook until fragrant, about 2 minutes. Don't let the garlic brown too much.
  3. Add pasta water and broccoli, season with salt and pepper, cover, and cook for 5-10 minutes, or until the broccoli is tender.
  4. In a small bowl, mix soy sauce, honey, and red pepper flakes. Set aside.
  5. When your broccoli is tender, add your noodles and toss with kitchen tongs to combine. Pour your sauce mixture over top and toss. Finish with sesame oil, and toss once again. Taste, and adjust salt and pepper if necessary. I added both.
  6. Serve immediately, or eat straight from the fridge.

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