Have you ever tried Garlic Noodles? They’re a super rich, buttery, salty-sweet, umami filled dream. I usually serve them as a side dish, but this week I decided to just go ahead and turn them into a full meal. Because it’s so much easier to just cook just one dish for dinner than a main and two sides. Ammiright? So, to make dinner a little easier, I give you Garlic Noodles with Beef and Broccoli!
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What is Oyster Sauce?
This recipe revolves around one ingredient—oyster sauce. It’s a thick, rich, salty sauce that packs a huge umami punch. But don’t worry, this sauce doesn’t taste fishy at all. It’s just salty, rich, and good. You can find oyster sauce in the international aisle of most major grocery stores, near the other Southeast Asian ingredients. It’s usually fairy inexpensive, but you’ll be able to get an even better deal if you go to an Asian market. Scroll down to the step by step photos below the recipe to see the kind of oyster sauce I used.
Can I use Hoisin Sauce Instead?
I’ve had several people comment on my original Garlic Noodles recipe stating that they have used hoisin sauce in place of the oyster sauce and enjoyed the results, but I have not tried this swap myself. While the two sauces are similar in color and consistency, they differ quite a bit in flavor. Hoisin sauce is much sweeter and not nearly as rich, so your end results will definitely be different.
Can I Freeze Garlic Noodles with Beef and Broccoli?
I wouldn’t suggest this dish for freezing, as the sauce would probably absorb into the noodles and become dry.
Is This Recipe Spicy?
No. The Garlic Noodles themselves are not spicy at all (I often suggest them as a non-spicy alternative to my Dragon Noodles), but if you top them with red pepper flakes, as I did, you will get some heat. If you prefer a totally non-spicy dish, simply skip the crushed red pepper flakes at the end.
Garlic Noodles with Beef and Broccoli
Servings 4Ingredients
- 4 Tbsp oyster sauce ($0.40)
- 3 Tbsp butter, divided ($0.30)
- 1 Tbsp soy sauce ($0.12)
- 3 Tbsp brown sugar ($0.12)
- 1 Tbsp toasted sesame oil* ($0.30)
- 1/2 lb. ground beef ($2.65)
- 4 cloves garlic ($0.32)
- 1/2 lb. frozen broccoli florets ($1.30)
- 8 oz. spaghetti ($0.55)
- 4 green onions ($0.40)
- 2 pinches crushed red pepper flakes ($0.05)
Instructions
- Melt 2 Tbsp butter in a bowl (microwave for about 20 seconds) then add the oyster sauce, soy sauce, brown sugar, and sesame oil. Stir to combine, then set the sauce aside.
- Bring a large pot of water to a boil. Once it reaches a boil, add the spaghetti and continue to boil until the spaghetti is tender (about 7 minutes). Drain the spaghetti in a colander.
- While the spaghetti is cooking, begin the beef and broccoli. Add the remaining tablespoon butter to a large skillet and melt over medium heat. Add the ground beef and continue to cook over medium heat until the beef is cooked through (5-7 minutes). If you're using a higher fat content beef, drain the fat before moving onto the next step (I used 10% fat and there wasn't enough to drain).
- While the beef is cooking, mince the garlic. Add the garlic to the skillet with the browned beef and continue to cook over medium heat for 1-2 minutes more, or until the garlic has softened slightly.
- Add the frozen broccoli florets to the skillet with the beef and garlic. Continue to sauté over medium heat just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so it does not need to be completely heated through at this point.
- Finally, add the cooked and drained pasta and the prepared sauce to the skillet with the beef and broccoli. Continue to cook and stir until everything is combined, coated in sauce, and heated through.
- Slice the green onions and sprinkle over top just before serving, along with a pinch of crushed red pepper flakes, if desired.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down to see the step by step photos!
How to Make Garlic Noodles with Beef and Broccoli – Step by Step Photos
Begin by preparing the sauce. Melt 2 Tbsp butter in a bowl, then add ¼ cup oyster sauce, 1 Tbsp soy sauce, 3 Tbsp brown sugar, and 1 Tbsp sesame oil. Stir to combine. Set the sauce aside.
This is the bottle of oyster sauce I used. It’s very inexpensive and can be found at most major grocery stores in the International aisle, although you’ll probably get a better deal (and better product) if you go to an Asian grocery store.
And this is the toasted sesame oil I used (from ALDI). Toasted sesame oil can also often be found in the International foods aisle. Don’t confuse this with untoasted sesame oil, which has a much more mild flavor and a light straw color. Once you start using this super potent nutty oil, you’ll want to add it to everything!
Bring a large pot of water to boil for the spaghetti. Once boiling, add the spaghetti and continue to boil until the pasta is tender (about 7 minutes). Drain the spaghetti in a colander.
While the spaghetti is cooking, you can prepare the rest of the dish. Add the remaining tablespoon of butter to a large skillet and heat over medium. Once melted, add ½ lb. ground beef and continue to cook until the beef is cooked through. If you’re using a higher fat content beef, drain the excess fat. Mince 4 cloves garlic, then add them to the browned beef and continue to sauté for 1-2 minutes more.
Add ½ lb. frozen broccoli florets to the skillet and continue to cook over medium just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so no need to cook to the point where it is heated through here. Just cook until it is no longer frozen.
By this point the spaghetti should be finished and drained. Add the drained spaghetti to the skillet along with the prepared sauce. Continue to cook and stir everything over medium heat until everything is combined, coated in sauce, and heated through.
Slice four green onions and sprinkle over top just before serving. If you like a little spiciness, add a pinch or two of crushed red pepper flakes on top as well.
Enjoy that big ol’ plate of rich noodles!!
I adapted this recipe for the InstantPot because I didn’t want to deal with multiple pans to clean afterward. I sautéed the beef with some onions in the pot and then added a can of chicken broth and an additional 1/2 cup water before adding in the spaghetti (I used whole wheat and broke it in half). I used just enough liquid to cover the spaghetti. I set the IP for 3 minutes and the did a quick release and added the sauce right after so everything would thicken. I dumped in 12 oz of frozen broccoli florets I steamed in the microwave while the spaghetti was cooking and stirred it all up. I also added chopped peanuts before serving. It was great! When I make it again I’ll add sliced red bell pepper!
Definitely making this again, so flavourful
It’s good. I used half the sugar and, instead, added the juice of 1/2 a lime to the sauce. I thought that gave it more of a “Thai” flavor profile.
I meal prepped this just now and it was very easy and very tasty! I oven roasted my broccoli and made the rest according to the recipe. Will make again. Nice to have some different ground beef ideas.
This has become my go-to for “I have thawed ground beef and limited brainpower for making dinner” evenings. As usual, the original Budget Bytes recipe is a great foundation for adjustments.
My general rules of thumb for BB are: double the sauce ingredients, double the seasonings, and halve or eliminate the sugar (oyster sauce is plenty sweet enough for my taste). I do that every time I make this and love it. Sometimes add a dash of fish sauce or rice vinegar or sriracha.
What makes no sense to me is browning ground beef in butter, especially if you end up draining the fat anyway. I skip the butter then and add it with the sauce later.
This was good. I added msg to bump the flavor a bit, but I still feel like it’s missing a little something. I’ll make this again when I’m low on time or my kids ask specifically for this. I may add a splash of rice vinegar next time.
This was Devine!! Even husband approved!! I cut the pasta in half and used some palm heart noodles I made in a small pot – then I mixed the sauce in with the beef and broccoli, and then divided that mixture between the two pots of pasta/palm hearts. To increase the vegetables in the dish for myself I served this over a bed of fresh baby spinach, and it was so delicious! I love the little crunch and the heat from the dish wilted it some as well. I added it to the list of A+ meals to make again! Thanks for another winner!
I stole off with this sauce recipe for a different stirfry I was making, but gotta come back here to the page I found it on to pay respects. ABSOLUTE BANGER OF A SAUCE. made for possibly the best stirfry of my life. Thank you so much.
So glad you like it!!
This is perfect comfort food. I used frozen beans and chopped up some fresh cabbage to saute with the beef. Turned out delicious. Will make again.
I love this so much, I doubled it for just 2 people and regret nothing. lol
OMG, that’s what I was planning to do! NO REGRETS.
Wow was this good! I upped the recipe by 50% and the three of us still ate every last noodle. Definitely going into the weekly rotation
I’ve made this twice, and the second time I added ginger and topped with sriracha and lime. I would definitely recommend the lime for acidity!
This was delicious and so easy to make.
This recipe sounds delish! I’d like to try it next week, but I’m allergic to shellfish so I’m afraid I’ll have to skip the oyster sauce. I saw that some people were subbing hoisin sauce, but you said it’s much sweeter which doesn’t sound like something I would like. Is there any other alternative you can recommend? Would soy sauce be good in this recipe? Thanks!
I would say substituting with soy sauce will work out just fine! (Hoisin sauce is a lot sweeter, but I’m sure is also good.) You could also try fish sauce, but I would check the label to make sure it doesn’t contain any traces of shellfish. Another option is Worcestershire sauce, which is made with anchovies, and fairly similar to fish sauce — or a combination of Worcestershire and soy sauce! ~ Marion :)
I know you left this comment a while ago but I wasn’t sure if you knew that they make a vegetarian mushroom sauce that is a much better replacement for oyster sauce than hoison is. Sometimes the bottle will say vegetarian oyster sauce and other times it will say mushroom oyster sauce in both instances it actually doesn’t have oysters in it. I hope you find this helpful. My son has a shellfish allergy so I know how it can be.
They make vegan oyster sauce. Maybe you could try that!
I cook this at least once a month. It’s so fast and easy, and it accepts all sorts of odds and ends from the fridge. I’ve added tofu, mushrooms, cabbage, bean sprouts… It all works. With small reductions in the amounts of butter and sugar it’s surprisingly macro-friendly for those who care about that.
Super easy and tasty! We don’t use beef, so I subbed in ground pork. Plus we wanted more spice, so I added Sirracha. Yum.
So easy but SO good! Surprised my GF and she loved it!
This dish is so delicious and simple. I made it with beyond beef and linguini and it turned out wonderful. This sauce is so delectable. Yum yum YUM!
Really good!
This was delicious, but as noted by another commenter, this lacked a bit of flavor. So I recommend adding some chopped onions along with the beef while you’re cooking it which I did.
I’m dying to make this but my husband had a dairy allergy. Would EVOO be an OK substitute for the butter? Thanks!
It’s definitely going to change it some because you won’t have the creaminess that comes with the butter, but I think it’s worth a try!
I made it for a vegan friend with vegan butter (margarine?) And hoisin. And it was great
So my husband and I cook almost exclusively from budget bytes. I cooked this tonight but I wasn’t excited about the ground been in the recipe. I picked up some skirt steak and cooked it first with a little bit of corn starch. I also added about 1/4 of an onion when I added the. Broccoli. Very tasty! Thank you!
Same! All my recipes now stem from this website.
I am a Budget Bytes groupie, but this recipe was only a mixed bag in our household. I thought it lacked flavor. On the other hand, every single person at the table ate it and our “picky eater” went back for a second and then a third (giant) serving, so I guess maybe “bland” isn’t always a bad thing. The rest of us loaded it up with extra soy sauce and sriracha. Don’t get me wrong – it was fully edible! It just didn’t have the punch we were looking for. Will I make it again? If I do, I will definitely add sliced mushrooms, sliced onion, more soy sauce, some sriracha, possibly a spoonful of peanut butter, and maybe use a thinner noodle or a rice noodle or ramen.
I doubled your recipe for a family of four with hopes of leftovers. It was very good, fast and while I had leftovers those too were eaten the next day. I used linguine noodles which I will do again, I also only had fresh broccoli crowns which I par-boiled in my pasta water before adding to beef mixture. Next time I will add more broccoli and possibly reduce brown sugar/tweak. Very good and fast! Thank you so much for the delicious recipes, I do love to cook but honestly it feels like a job lately and I need inspiration and your website has been very helpful.
Delicious! So quick and easy. Will make again soon.
I did not have any beef so I used a chicken instead and I had some garlic that was getting old and needed to be used so I added more garlic. Turned out great! That is one thing thatI like about the recipes on this site – more often than not they are flexible enough to allow for substitutions (that you might need due to circumstance or budget).
This will be supper tonight!
I made this exactly as written – the house smelled AMAZING and the final result was FREAKIN AWESOME!!!! Budget Bytes recipes are so well written, easy to follow, and EVERY recipe I’ve tried on this site works out perfectly and tastes (saying it again) AMAZING!! Many of your recipes are on repeat. Thank you for the recipes and all the wonderful photos and inspiration to cook healthfully.
Do you have any suggestions for vegetable substitutions? I love this recipe as is, but my dad hates broccoli. I was thinking mushrooms and carrots, but would that change when I put them in?
Mushrooms would be awesome! You can add those to the pan at the same point that I added the broccoli, but you’ll need to cook them a little longer. You could add the carrots at that point, too, but you’ll want to cut them very small or even shred them so they don’t take forever to cook. Spinach would also be good, and that can be added just before the sauce, since it wilts quickly.
That all sounds delicious! Thank you so much!
Any suggestions on an alternative to oyster sauce,?
Some people use hoisin instead, but hoisin sauce is quite a bit sweeter than oyster sauce, so it will change the flavor profile.
If I use fresh broccoli instead of frozen, should I just add it a bit later? Thanks!
Fresh broccoli actually takes longer to cook, since frozen broccoli is par-cooked before freezing. I suggest steaming it separately to the point that you like, and then tossing it in toward the end. :)
Thanks! I did just that and it came out great!
We loved this recipe. My daughter is a Type 1 diabetic, so we made some shirataki noodles for her beef and broccoli to go over. She wished we had made more because it was so yummy.
Thank you so much for this low-cost version of broccoli beef, which my family loves but doesn’t get very often any more with the rise of beef prices. I doubled the recipe since my ground beef is packaged in one pound increments and added some fresh ginger that I had in the fridge. No other changes and wow, did they eat it up!!
What side dishes do you recommend to go with this dish?
I would probably consider this an all-in-one meal, but if you want to add more try my Crunchy Cabbage Salad with Sesame Dressing. :)
Love this. I used ramen (3 packets, threw away the seasoning) because we had it on hand, chopped up two large grilled chicken breasts, and used a large bulb and greens of spring garlic that came in our produce box in place of the garlic cloves and green onion. As others have said, we don’t care so much for the sweet profile, so I left out the brown sugar. This will definitely be the basis for a lot of good meals, as the protein and veg options are so wide.
Everyone in my family loved this! It’s definitely going to be in our weekly rotation. Fast, cheap, and delicious! Thank you!
This was awesome and a good way to use up oyster sauce. I subbed ground turkey. Perfect salty/sweet balance and the red pepper pulled it all together.
I use fresh broccoli and 1lb of ground beef, which is just the way my ground beef is portioned for the freezer. This is the second time I have made this since the pandemic started and I have to say my family likes this recipe. I don’t know if it would have enough beef if I made it with only the 1/2lb that the recipe calls for, but I do appreciate that most of your recipes call for only 1/2lb of meat since we may be facing a shortage. We have been trying quite a few new recipes so we don’t get bored but this one will go into my regular rotation. Thank you so much.
Made a double-batch and it turned out great! Next time, I’ll upgrade to some flank steak, and add one rough-chopped onion to add more bulk. :) Thanks for posting!
This was really good! I made some modifications to it though (hence the one less star). First, I did 1.5x times all the sauce ingredients except the brown sugar, of which I used scant 3 tablespoons. I like mine saucier that called for which I guessed because I’ve made the regular garlic noodles before, which I love.
I also subbed the beef for 1/2 pound mushrooms to make it pescatarian. I used fresh broccoli and so I just sauteed the garlic, then added the mushroom and raw fresh broccoli florets to the pan at the same time and added some water to the skillet to help steam/soften the broccoli. I covered it partially with a lid that doesn’t really fit just to keep in some of the steam for the broccoli while letting the mushrooms release their moisture.
When I added the noodles, vegetables, and sauce together, I also found it was a bit too sweet and sesame-y as some other comments noted. So, I added probably around 1-2 tsp (I eyeballed it, so I’m not sure, try to taste) of balsamic vinegar and then sauteed some red peppers to try and add some acidity. That balanced it really well. So I’ll either keep doing that in the future or cut some of the sugar and toasted sesame oil. Next time, I also want to add carrots or other vegetables.
Thanks for this and all your other great recipes, Beth + Team Budget Bytes. Really appreciate the time you’ve also taken with Corona-situation considerate posts and stuff. It’s really clear how much effort you put into everything, including the meal plans! It’s really made a big difference in my life/budget and helped me learn how to cook. I know a lot of my friends feel the same. Cheers!
I would use less spaghetti. For 4, it’s says 8 oz. I’d probably cook 6 oz and add lots more fresh broccoli or veggies. I increased from 4-6 garlic cloves and still not enough garlic flavor to call it garlic noodles. I used vegetarian oyster sauce and sweet (Malaysian) soy sauce as swaps.
I used Hoisin sauce instead of oyster sauce. Because the hoisin sauce is sweeter than oyster sauce, I’ll use less brown sugar next time. So delicious!
I used hoisin instead of oyster sauce. Definitely still good, but if you do this, use less hoisin than the 3 tbsp directed for oyster sauce and/or cut down/out the brown sugar!
I made this last night and it was fast and easy. The sauce for this IS SOOOOOO GOOD that I immediately doubled the batch after tasting it. I found this recipe on your post of 15 pantry recipes (thanks for that post too). I’ll be adding this to my repertoire of easy, tasty pantry meals! Your Italian Wonderpot already makes frequent appearances there. :)
So easy, so good. Used chicken instead of beef, angel hair pasta bc it’s all I had, and added mushrooms. Cut the butter some and almost doubled the sauce. Forgot to add sugar so I drizzled a little honey over the whole pan at the end but probably could have left it out. Will make again! Think I’ll add spinach next time. Thanks for another hit
My family loved this! Loved that everything was from the pantry or freezer. Will def make again!
Nice basic recipe but pretty sweet. If I make it again I will cut the amount of sugar.
I love this! I didnt have any housin sauce or oyster sauce so I used soy sauce, maple syrup, and vinegar.
I agree. I am making this for the second time tonight but will be reducing the amount of sugar.
I substituted ground turkey for the beef and used half of the butter. Served with Sriracha sauce. Very tasty!
Can I use fresh broccoli?
Yes you certainly can!
Personally I found the sesame oil overpowering, and the butter quantity excessive, so I omitted the oil and only used a third of the butter next time and it’s quickly become a regular quick and tasty meal! Thank you.
This is a question totally unrelated the recipe her, but do you or have you partnered with a grocery delivery service like Instacart to automatically send the necessary ingredients for recipes to people?
Hi Jeffrey! We haven’t quite yet, but stay tuned as it’s something we hope to have in the future :)
Another winner! I used low sodium soy sauce, subbed low sodium low sugar teriyaki sauce for the oyster sauce (couldn’t find oyster sauce and I needed to use the teriyaki), and used whole wheat spaghetti. Everything else was as per the recipe. It was delish!
I don’t know what happened, but this was a no go for me. I think I must’ve used too much sesame oil and not the toasted kind… it was just too sweet and smelled/tasted like alcohol for some reason.
Oh no I’m sorry! Yes the toasted does make a difference and you really only need a little bit.
Could this recipe be made low sodium? It looks delicious but that’s one days sodium allowance in one serving for me.
Unfortunately I think the only thing you can really do is use a low sodium soy sauce, but that might not make a huge difference. Oyster sauce is probably pretty high in sodium too, but because that’s a less common ingredient I don’t think there are low sodium versions available.
Great easy meal, I chose to have a drizzle of sriracha with them and it was next level 😩👌😍
lol, my daughter would probably add sriracha, she is in love with that stuff!
I’m also allergic to oysters so I used the Hoisin. Very good recipe! I did end up doubling the sauce and only used one tablespoon of butter each time.
I really liked this! The only reason I had four stars instead of five is there just wasn’t enough sauce. I ended up having to kind of wing it in the pan. Turned out so good though!
I used flank steak instead of ground beef and fresh broccoli, otherwise kept the recipe the same and it was delish!
Love using flank steak too with this recipe!
Can this recipe be made with chicken instead of ground beef?
Yes it sure can!
Great recipe full of flavor, but I’ll cut the amount of noodles in half next time. Thanks for the recipe!
You’re very welcome Guy!
I made this meal vegetarian by replacing the beef with chopped up baby bella mushrooms and oyster sauce with vegetarian fish sauce. It was absolutely delicious, I love this recipe and have already made it multiple times!
Oh yum!! I may have to try that!
I made this and it was really good! I made it for 16 servings and the leftovers were great too. I used garlic chili sauce instead of the red pepper. You can add it to the finished product if you like more heat. I also used fresh broccoli and steamed it in the microwave before adding it to the pasta. This is a keeper for sure!
Great tip Natalie!
I made this for this week’s lunches, and it turned out really really good! I did make a few edits (I used 12 oz of broccoli, since that’s the package size my Aldi carries, I added 2 leaves of shredded cabbage, and a few extra green onions, to use up the rest of the package), and it turned out really good! I will say that this only gave about 3 decent-sized lunch portions for me, so if you’re looking to prep for a whole week, you might want to double the recipe or pair it with another dish.
I also think that you could add even more cabbage than I did to the dish and it would still be excellent, which would be a great way to bulk up the recipe and add more veggies to the dish. Snap peas or thinly sliced onion would probably also go great in this dish.
Thanks for the tip Kaylee!
I am allergic to Oysters so I used hoisin sauce instead. I know it changed the flavor profile but it was SOOO good! My husband has already requested it again. Thanks!
Good to know MJ! That’s helpful! Glad to hear you enjoyed it.
The Garlic Beef and Broccoli with Noodles is absolutely delicious. Unfortunately, I had to improvise. I didn’t have frozen broccoli in the freezer, so I used green beans as a substitute. I used hoisin sauce instead of oyster sauce because I didn’t any on hand. Hopefully, I’ll have both ingredients available when I make this dish again.
Thank you, Beth!!! ☺️
That’s okay! Use what you have is one of our guiding principles!
Switched noodles for leftover rice. Turned into a delicious fried rice dish. Will make again.
Great idea Jeff! Thanks for sharing.
I made this last night, using ground pork instead of beef (it was cheaper) and I also happened to have an actual crown of broccoli, so I decided to chop it up and roast it before adding to the pan with the meat. The florets got a nice char on them, and I was even able to use the stems after peeling the tougher outer layer and dicing them fine.
Even with my extra steps with the broccoli this was a great quick weeknight meal!
Hey we are huge fans of using what you have on hand and what’s on sale! Great work Mike!
This looks so good! Could you substitute sesame oil for another cooking oil in a pinch?
Yes! In a pinch you could use olive oil.
Make with beef strips instead of burger. EXCELLENT!!!! Thank you so much for posting this.
Ingredient list calls for 4 Tbsp oyster sauce, instructions say 1/4 cup.
Hi Cyndee! The ingredients may change due to the adjustable servings. Perhaps did you change the number of servings?
I’m getting that too, it’s showing as Tbsp in the ingredient list and cups in the description.
However it’s OK since 4 Tbsp is equal to 1/4 cup!
Easy and delicious. This recipe will be my go to Chinese noodles.
Happy to hear it Paulina!
I wonder how this would be with beef strips i stead of ground beef? Definitely quenches the thirst for takeout Chinese.
Oh yes for sure!
my wife is deathly allergic to sea food. We could never travel to Asia we just could not risk it. We substitute Worcestershire sauce instead.
My partner is allergic to oysters, and we use vegan oyster sauce. It’s made with mushrooms instead, and has a really similar consistency and flavour level.
I hope you’re using anchovy free Worcestershire sauce! It usually has fish in it…
I love your garlic noodle recipe. I’ve been making it for years.
Add sauteed buk choy and serve it for lunch.
Great idea! Thanks for sharing Karyn.
Are there any particular Asian style noodles you think would work well on place of the spaghetti here?
Udon noodles could be great.
How about fish sauce as a sub for oyster sauce?
Unfortunately they are very different in both texture and flavor, so you wouldn’t be able to use that as a swap.
Funny, I feel exactly the opposite! I am usually in a hurry and appreciate fewer words. Yours is far and away my favorite food blog. I love the step by step pics and thank you for all your work.
I love your site and your recipes. The writing style in your posts seems dramatically different, though. I miss your old slightly rambling style with tidbits about what was on sale at your market. I will still faithfully visit your site and recommend it to friends and family. I do hope the more authentic writing style returns, though.
I miss that style of writing, too! The recipes are great, but I miss your shopping updates and little slivers of life.
I just made this recipe with vegan beef crumbles and vegan oyster sauce and it turned out amazing! We’ll definitely be making this again. The flavour is fantastic. Thanks for this great recipe!
Thanks for sharing Josefine!
Just did the same! I doubled the amount of broccoli and “meat” and halved the spaghetti to be a little more healthy. Had to add a little olive oil since the vegan meat doesn’t have a lot of fat inherently. Also switched out the brown sugar for a packet of Splenda and added some Sriracha. It was still good!
Agreed, I get so annoyed with other recipe blogs where the author has to write 20 paragraphs about everything they did that day leading up to making the recipe.
Could I meal prep this?
Yes I think it would be great!