Broccoli Noodle Salad with Hoisin Dressing

This broccoli noodle salad is an easy Asian-inspired dish made with tender soba noodles, crunchy broccoli and a 4-ingredient sweet and savoury dressing for a quick, light and delicious vegan meal. Ready in only 20 minutes!

This broccoli noodle salad is a delicious vegetarian meal that's full of flavour and made with nutritious ingredients. It's light yet filling and will feed a family of 4. It consists of soba noodles, pan fried broccoli, herbs for added freshness and cashews for crunch. This simple salad meal comes with a 4-ingredient hoisin dressing that's sweet, zesty and savoury. This recipe is simple, easy to make and ready in 20 minutes! 

This easy broccoli and noodle salad uses the entire broccoli, not just the florets, which makes for a more interesting salad, plus nothing gets wasted. If you prepare some of the ingredients in advance this dish comes together in minutes (see my tips at the bottom of the post).

Broccoli noodle salad ingredients and substitutions

• Broccoli: use both florets and stalk (see details below).
• Noodles: see details below.
• Carrot: adds colour.
• Garlic granules.
• Scallions/spring onions.
• Cashews: Peanuts can be used, instead.
• Cilantro/fresh coriander: for garnish.
• Sesame seeds.
• Sesame oil: prevents the noodles sticking to one another and adds flavour.
• Dressing: I used hoisin sauce for its depth and complexity, but you can use Teriyaki or another sweet and savoury Asian sauce. The dressing also contains fresh ginger, rice vinegar and rice bran oil (you can use another neutral tasting oil, instead).

What noodles to use

To make this Asian noodle salad with broccoli I used soba noodles, which contain a mixture of buckwheat and wheat flours. These robust noodles have a delicious nutty flavour, which is a perfect accompaniment to broccoli. I tested this recipe using rice and bean vermicelli noodles, but found them to be too delicate to pair with hearty broccoli (these types of noodles work better in lighter, fruity salads, such as pomelo salad).

Egg noodles can be an alternative, but as they are quite bland they are my second choice to use in this salad.

• TIP: You can either cook the noodles from raw (only 5 minutes is needed for soba) or use store-bought ready-cooked.

How to prepare the broccoli

Preparing the broccoli for this sweet-and-savoury broccoli noodle salad is quick and easy. I seasoned then pan cooked the florets for a few minutes, which softened them a bit and infused with flavour. Boiling the broccoli in water can lead to overcooking it and making it soggy - not ideal in a salad and I don't recommend using this method.

I julienned the broccoli stalk (i.e. cut into thin strips) and added it raw. This created an extra layer of crunch and colour in the salad. See Instructions below for details.

Step-by-step recipe instructions

1. Prepare noodles: Boil the noodles in salted water according to package instructions (or soak, instead, if applicable). Strain, rinse under cold water and set aside to drain thoroughly. Stir through ½ teaspoon of toasted sesame oil and set aside.

TIP: As an option, you can break some of the noodles before boiling to get rid of some of the long strands.

2. Make dressing: Whisk together the dressing ingredients and set aside.

3. Prepare broccoli: Separate the florets from the stalk. Cut larger florets into bite-size pieces and set aside. Peel the broccoli stalk to remove the tough outer layer and cut the stalk into thin strips using either a julienne peeler (as I have done) or knife. Julienne the carrot and set aside.

4. Cook broccoli: In a large non-stick pan heat a tablespoon of oil, add the broccoli florets, season lightly with salt and add the garlic granules. Cook over a medium heat for 4-5 minutes until a little softened but still quite crunchy and bright green, stirring often. Stir in some of the sesame seeds, remove from the heat and transfer the broccoli to a bowl (to stop the cooking process).

5. Assemble: To a large shallow bowl add the noodles and top with broccoli florets then scatter the scallions, julienned broccoli and carrot, cashew nuts and a handful of cilantro leaves over the salad. Add the rest of the sesame seeds and drizzle over (some of) the dressing. Enjoy!

TIP: I recommending reserving some of the dressing to add to individual portions.

Serving suggestions

This easy broccoli noodle salad can be served as a stand alone vegetarian meal, perfect as a light lunch (which is how I tend to serve it). It's a great lunchbox filler (but keep the dressing in a small jar and add at serving). It also makes a delicious accompaniment to salmon or chicken. See Optional Add-Ins below for more serving ideas.

Can I make it ahead

I don't recommend preparing the entire dish in advance, but you can prepare individual ingredients. You can boil the noodles (as in Step 1), cover and refrigerate overnight. You can also prepare the broccoli and carrots: separate the florets, julienne the stalk, then place in separate airtight containers and refrigerate overnight. The following day cook the broccoli florets and assemble your hoisin broccoli noodle salad.

You can also make the dressing, place in a small jar and refrigerate for up to 3 days. Shake well before using.

Optional add-ins

This Asian-inspired broccoli noodle salad is versatile and adaptable so you can tweak the ingredients and use optional add-ins according to your taste. For example, you can add:

• Protein: edamame beans, tofu, or shrimp/chicken for a non-vegetarian option.
• Crunch: finely chopped red or white cabbage (about 1 cup).
• Heat: finely chopped green or red chili pepper.
• Make a low-carb version: halve the amount of soba and add zucchini noodles, instead.
• More vegetables: such as cubed avocado, julienned kohlrabi (or cut into matchsticks) or snow peas.

Top tips

• To save time prepare the broccoli and make the dressing while you are waiting for the noodles to boil.
• Cook the broccoli florets no longer than 4-5 minutes. They should still be crunchy and have a vivid green colour. You can either cool them completely or add them warm into the salad.
• You can prepare the noodles and vegetables the night before (as per Instructions), but add the dressing at serving.
• You can also make the dressing ahead, store in a small jar and refrigerate it for up to 3 days. Shake before use.
• This nutritious broccoli noodle salad is best served immediately.
• Not suitable for freezing.

Related recipes to try next

• Pesto Zoodles Salad
• Easy Carrot Noodles Stir Fry
• Asian Meatballs with Sweet Chili Glaze

See also these other easy, delicious salads.

Recipe

Keep in touch!

If you make this broccoli noodle salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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