Thai Noodle Bowls with Broccoli

Build a meal around one color, like this noodle bowl topped with broccoli, cucumber and mint.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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For the Dressing:

1/4 cup rice vinegar

3 tablespoons fresh lime juice

2 tablespoons fish sauce (vegan if preferred)

2 tablespoons sugar

1 1-inch piece ginger, minced

2 scallions, sliced (dark green parts reserved for topping)

1/2 to 1 small Thai green chile pepper, sliced

For the Noodle Salad:

6 ounces rice noodles

2 tablespoons plus 2 teaspoons vegetable oil

1 tablespoon fish sauce (vegan if preferred)

1 teaspoon sugar

2 tablespoons minced fresh lemongrass 

1 large head broccoli, stalks peeled, cut into long florets

1/3 English cucumber, thinly sliced 

1 celery stalk, thinly sliced

1 head Little Gem lettuce, shredded

1/2 cup shredded fresh mint

Canned fried onions and roasted unsalted peanuts, for topping


  1. Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
  2. Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat. 
  3. Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes. 
  4. Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.
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