This gluten-free broccoli scallion noodles recipe will be your new favorite weeknight meal. It's so easy, versatile, and the flavors are mouthwatering!
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About This Gluten-Free Noodle Recipe
I was looking for another Asian-inspired noodle recipe that was easy to put together and could fit for Meatless Monday dinner. I had scallions leftover from a previous recipe, and did some Googling. When I found a recipe that incorporated scallions, broccoli, soy sauce, and butter, I knew it was a winner. So I decided to take that recipe, modify it to be gluten-free, and simplify it further. And that's what you'll find here!
This recipe could also be classified as a travel-inspired recipe, like my gluten-free pad thai noodles, gluten-free empanadas, and gluten-free lomo saltado. I love incorporating food from my adventures with celiac disease into our weeknight meals. And this recipe is no different!
This broccoli scallion noodle recipe is gluten-free, and can be easily made dairy-free with a small modification. It's also vegetarian, unless you choose to add protein like egg at the end!
Ingredients You Will Need For Broccoli Scallion Noodles
Broccoli: You'll want to use small broccoli florets, the skinnier the better. I usually buy 1-2 heads of broccoli and cut them into small pieces. We want them thin so they cook quickly on the stovetop.
Scallions AKA Green Onions: We need a bunch of scallions to bring out the flavors in this dish! Scallions and green onions are one in the same.
Garlic: A few cloves of garlic, minced, will also enhance the yumminess of this gluten-free broccoli scallion noodle dish.
Rice Noodles: I prefer using thin noodles, such as these Thai Kitchen stir fry rice noodles, or ramen noodles. I've used thicker rice noodles (which I often use for this gluten-free pad thai recipe) but find I prefer the thinner ones for this recipe. You'll boil the noodles before adding them into your wok or frying pan to coat in the sauce.
Unsalted Butter: This melds with the garlic and scallions for optimal taste. Make sure you use unsalted, because we also have the soy sauce. If you've never smelled onions and garlic simmering in butter, you haven't lived. It's heavenly.
LOW SODIUM Gluten-Free Soy Sauce: SUPER IMPORTANT! Low Sodium ONLY (and of course, make sure it is gluten-free, like La Choi brand.) I made the mistake of cooking this recipe with regular GF soy sauce (not low sodium) and it was so salty I COULD NOT EAT IT.
Sesame Oil: A small hint of sesame oil melds the flavors with the soy sauce to coat our noodles.
Oil of Choice, for Frying: I use vegetable oil or canola oil, but you can use whatever neutral oil you prefer.
Chili Flakes, Fried Egg, or additional scallions, for serving: These are all optional additions to go with your noodles! Chili flakes or red pepper flakes, a fried egg, or more chopped scallions all go great on top of these noodles.
How To Make Gluten-Free Broccoli Scallion Noodles
To make gluten-free broccoli scallion noodles, you will first chop your scallions, broccoli, and garlic, so they are prepped and ready to use.
Then, you will boil water to cook your rice noodles. While the water boils and they cook, you prepare the sauce by browning the broccoli in the oil for about 6-8 minutes until tender and crispy.
Next, you'll remove the broccoli and add the unsalted butter, scallions, and garlic to sautee, followed by the soy sauce and sesame oil and mix it up good. Then turn off the heat and add your drained & rinsed rice noodles, and it's done!
Tips For Making This Gluten-Free Recipe
What part of the scallion should I use?
The middle! I cut off the white parts and the very tips of the greens, and use what is in between. Slice thinly.
Can I use other rice noodles?
Yes, but I have had the most success with thinner rice noodles. As long as they are rice noodles you can use whatever ones you like!
Do I have to use low-sodium gluten-free soy sauce?
YES! Don't make this mistake like I did. Regular gluten-free soy sauce will be way too salty. Low sodium only!
Can I make this recipe dairy-free?
Yes, you can! Just substitute dairy-free butter and everything else is gluten and dairy free.
How To Serve Gluten-Free Broccoli Scallion Noodles
Serving this dish is so fun! You can spice it up with some red pepper flakes for an extra kick, or top it with protein like a fried egg or two. You can also garnish with additional chopped scallions. If you don't want to do egg, you can do other protein like a piece of grilled chicken or tofu or even fish. I just prefer this to be a mostly meatless meal, so we either eat it just as is (with noodles) or top it with fried eggs.
How To Store This Gluten-Free Dish
Store this gluten-free broccoli scallion noodle dish in the refrigerator in a covered, sealed container for up to 3-4 days. Reheat in the microwave or on the stovetop in a large pan/wok with one tablespoon of unsalted butter.
We absolutely love these noodles and this recipe has become part of our weeknight dinner rotation. I hope you enjoy it as much as we do!
Looking for more gluten-free pasta dishes?
You can't go wrong with spaghetti and meatballs. It's a classic!
Have another vegetarian pasta dish with penne alla vodka.
Do you have a ton of cherry tomatoes to use up? Try it in this burst cherry tomato spaghetti.
Love pesto but don't have any basil? Try this spinach version, which goes perfectly over penne or rotini!
Try gluten-free pad thai, with rice noodles and flavors right from Thailand.
Here's the full recipe for gluten-free broccoli scallion noodles!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Broccoli Scallion Noodles
- 8 ounces of thin rice noodles, like Thai Kitchen
- 1 Tablespoon oil of your choice (I use vegetable or canola)
- 3 cups of small broccoli florets (the thinner the better)
- 3 tablespoon unsalted butter (sub dairy-free butter if needed)
- 1 whole bunch of scallions, trimmed and sliced thin (save ⅓ for garnish)
- 4 garlic cloves, minced
- ¼ cup low sodium gluten-free soy sauce
- 1 teaspoon sesame oil
- Red pepper flakes, fried egg, or additional scallions, for garnish (optional)
First, chop your vegetables (broccoli, scallions, and garlic) so they are prepared and ready to go. Reserve ⅓ of your scallions on the side for the garnish at the end.
Next, bring a pot of salted water to a boil and cook your rice noodles according to package directions. Drain and set aside.
While the water is boiling/noodles are cooking, heat the oil in a large frying pan over medium high heat. Once the oil is hot, add the broccoli and saute until crisp, tender, and lightly browned, about 6-8 minutes. Remove the broccoli to a bowl, and reduce the heat to medium-low.
Add the unsalted butter, scallions, and garlic, and saute 3-4 minutes, Turn off the heat, and pour in the pour in the soy sauce and sesame oil, along with the noodles, and toss to coat in the sauce with a pair of tongs.
Top with the reserved scallions, and garnish with red pepper flakes or a fried egg, if desired. Enjoy!
Storage: Noodles should be stored in a sealed container in the refrigerator for up to 3-4 days. To reheat, you can do so in a pan on the stovetop, or in the microwave. I add a tablespoon of unsalted butter when reheating to soften them up.
Dairy-Free: You can make this recipe dairy-free by substituting gluten and dairy-free butter.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 385Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 69mgSodium 14093mgCarbohydrates 36gFiber 7gSugar 3gProtein 27g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like noodle dishes?
What's your favorite way to serve up noodles?
Tell me in the comments below!