Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Spiralized broccoli stems transform into tender noodles in this lo mein-inspired vegetarian recipe. Serve on top of brown rice or buckwheat soba noodles.

Source: EatingWell Magazine, January/February 2018


Read the full recipe after the video.

Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Remove florets from broccoli stems. Cut the florets into 1-inch pieces and set aside. Trim the stem ends. Using a vegetable spiralizer with the thin-noodle blade, spiralize as much of each stem as possible. Chop any remaining stem into 1/2-inch pieces. Switch to the thick-noodle blade and spiralize onion.

  • Whisk 1/4 cup water, rice wine (or sherry), tamari, chile-garlic sauce, 2 teaspoons sesame oil, cornstarch and brown sugar in a small bowl. Set by the stove.

  • Heat 1 tablespoon peanut oil in a large flat-bottom carbon-steel wok over medium-high heat. Add the broccoli noodles, stem pieces and onion; cook, stirring, until tender, about 5 minutes. Transfer the mixture to a large bowl and toss with the remaining 2 teaspoons sesame oil and salt.

  • Add the remaining 1 tablespoon peanut oil, chiles and ginger to the pan. Cook, stirring constantly, for 15 seconds. Add the reserved florets and cook, stirring, until starting to brown, about 1 minute. Add the remaining 1/4 cup water, cover and cook until the florets are tender, about 3 minutes more. Uncover and add the reserved sauce. Cook, stirring, until the sauce is thick, about 1 minute.

  • Arrange the noodle mixture on a platter with the florets on top. Serve sprinkled with peanuts.


Equipment: Spiralizer

Nutrition Facts

about 2 cups
252 calories; protein 11.1g; carbohydrates 24.1g; dietary fiber 8.7g; sugars 9.4g; fat 14.2g; saturated fat 2.2g; vitamin a iu 5109.2IU; vitamin c 298.7mg; folate 215.3mcg; calcium 150.1mg; iron 3.1mg; magnesium 86.6mg; potassium 1066.3mg; sodium 589.8mg; added sugar 2g.