20-Minute Roasted Broccoli Noodles with Miso Dressing

PREP TIME: 10mins


I am all about quick and delicious meals and this sesame noodle dish come together in no time making is perfect for ‘what do we eat Mondays’.

I love the miso dressing which I doubled up to make more than you need but I do like my noodles well dressed.

Noodles: I used buckwheat noodles as they are gluten-free but you can use any noodles. When you are cooking with gluten-free noodles, best to follow the package instructions as they can tend to stick. My rule is normally that the water should really be at a rolling boil when you add the noodles, wash them well when cooked and then oil with sesame oil.


What you'll need:

A large non stick frying pan or wok



  • 1 large broccoli, broken into bitesized florets
  • 1 tablespoon sesame seeds (I used black)
  • 2 red peppers, finely sliced
  • 1 cup mushrooms, finely sliced (I love shiitake)
  • 2 garlic cloves, minced
  • garnish: more sesame seeds, fresh chillies, chopped spring onions and cooked edamame beans (opt)
  • 250g cooked noodles
  • olive oil

Miso Dressing:

  • 4 tablespoons brown miso
  • 2 tablespoons water
  • juice 1 small lime
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil


  1. Preheat the oven to 22oc
  2. Add the broccoli and sesame seeds to a roasting tray, drizzle with plenty olive oil and season with salt & pepper, roast for 15 minutes, remove.
  3. Meanwhile add 2 tablespoons of olive oil to a wok and fry the onions, peppers and mushrooms until soft, about 10minutes, add the garlic and fry until fragrant.
  4. To make the dressing add all the ingredients to a small bowl and whisk until well combined. Have a taste, and adjust accordingly to get the right balance between salty and tangy.
  5. Once the veggies are soft in the wok, add the noodles and broccoli and fry until the noodles are warmed through, adding more oil to the wok if needed. Add the miso dressing and stir through to coat the noodles well.
  6. To serve, divide the noodles into 4 bowls and top with sesame seeds, edamame beans, fresh chilli and spring onions. Enjoy!
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