Spicy Orange Noodles

5 from 2 votes

Broccoli florets and noodles are stir-fried and tossed in a sweet and spicy citrus sauce to make these mouthwatering and super easy spicy orange noodles.

Prep Time10

Cook Time15

Total Time25

Course: Entree

Cuisine: American, Asian

Servings:

Calories: 419kcal

Author: Alissa

Ingredients

9 ounces dried udon noodles, or your favorite noodles - you could even use spaghetti
1 cup orange juice
2 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon sriracha sauce, or to taste
2 garlic cloves
½ teaspoon powdered ginger
2 tablespoons cold water
1 teaspoon cornstarch
3 tablespoons vegetable oil
4 scallions, white and green parts separated and chopped
1 large broccoli crown, cut into florets
1 tablespoon toasted sesame seeds, plus more for serving
Red pepper flakes, for serving

Instructions

Bring a large pot of water to a boil. Add the noodles and cook according to the package directions, cutting off 1 to 2 minutes from the cook time, so the noodles are al dente.
While the noodles cook, stir together the orange juice, soy sauce, maple syrup, sriracha, garlic, and ginger in a small saucepan. Place over medium heat and bring it to a simmer. Allow to simmer for about 10 minutes. Stir the water and cornstarch together in a small bowl or cup, then add it to the sauce and stir a few times. Allow to simmer 1 minute more, then remove from heat.
Coat the bottom of a large skillet with oil and place over high heat. When the oil is hot, add the broccoli and white parts of scallions. Stir-fry for about 2 minutes, until the broccoli's color intensifies a bit. Add the noodles and sauce. Continue to stir-fry until the liquid cooks off and the noodles begin to crisp, about 2 to 4 minutes, depending on how crisp you'd like the noodles to be. Remove from heat and add in the sesame seeds and green parts of scallions.
Divide onto plates and sprinkle with extra sesame seeds and red pepper flakes, if desired.

Notes

If you want to add some protein to this meal, pan-fry up some tofu. If you'd like, you can even cook up some extra sauce and pour it over the tofu towards the end of cooking. I used powdered ginger because it was all I had on hand, but feel free to substitute ½ tablespoon of fresh ginger.

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