Broccoli Garlic Chili Noodles

Garlic-chili noodles with tender-crisp broccoli. Keep garlic pale golden; dark garlic will taste bitter.

Why you’ll love this recipe

• Garlic-chili noodles with tender-crisp broccoli.
• Keep garlic pale golden; dark garlic will taste bitter.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 6 oz noodles
• 3 cups broccoli, small florets
• 3 cloves garlic, sliced
• 1 tbsp soy sauce
• 1/4 tsp chili flakes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Cook noodles according to the package, adding broccoli for the final 3 minutes. Reserve 1/2 cup cooking water, then drain.

2. 02

   Build the flavor

   Heat oil in a skillet over medium-low and cook garlic with chili flakes for 45 seconds.

3. 03

   Add noodles, broccoli and soy sauce

   Add noodles, broccoli and soy sauce.

4. 04

   Bring it together

   Toss over medium heat with a splash of reserved water until glossy.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep garlic pale golden; dark garlic will taste bitter.

Make it your own

Use green beans cut into short pieces instead of broccoli.

What to serve with it

Serve straight from the hot skillet in shallow bowls. Keep the pieces spread out rather than tightly packed so the vegetables retain their bite.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.