I make some version of this bowl probably twice a month, which is not something I say about most recipes. It started as a way to use up leftover broccoli, and now I actually buy broccoli specifically for it. The whole thing fits in a toaster oven — the broccoli roasts while you boil the noodles on the stove, and by the time the noodles are drained and tossed with sauce, dinner is ready. No oven preheating for 20 minutes. No giant sheet pan to wash.
The sauce is the part people always ask about. It’s peanut butter, soy sauce, rice vinegar, sesame oil, honey, fresh ginger, and garlic — standard stuff, nothing you have to track down. What makes it actually good is using the drippy, natural peanut butter (the kind where the oil separates) and grating the ginger and garlic fresh rather than using jarred. That said, if you have jarred ginger paste in your fridge from a previous recipe, it works fine. I’ve made it both ways.
For the broccoli to get properly crispy in a toaster oven, two things matter: high heat (425°F, don’t go lower) and not crowding the pan. If you’ve got a small toaster oven baking sheet with low rims, use it — the air circulates better than in a deep pan and you get those dark, crunchy edges. If your toaster oven has a convection setting, use it. It makes a real difference with vegetables.
This recipe is for two people, but it scales up easily if you’ve got a larger unit. You’d need a larger toaster oven to roast enough broccoli for four without splitting it into two batches. For two people though, most standard toaster ovens handle it no problem.
Toaster Oven Crispy Sesame Noodle Bowls with Roasted Broccoli and Soft-Boiled Egg
Chewy noodles tossed in a punchy sesame-peanut sauce, topped with crispy toaster oven-roasted broccoli and a jammy egg. It's a full dinner that comes together faster than you'd think.
Ingredients
Roasted Broccoli
Sesame Peanut Sauce
Noodles and Toppings
Instructions
Roast the Broccoli
-
Preheat your toaster oven to 425°F on the convection or roast setting if you have it. Regular bake works fine too, just might need an extra few minutes.
-
Toss the broccoli florets with sesame oil, salt, and pepper right on a small rimmed baking sheet. Spread them out — no piling. Crowded broccoli steams instead of crisping, and that's the main thing you're trying to avoid here.
-
Roast for 16 to 18 minutes, flipping once around the 10-minute mark. You want the edges genuinely dark and a little crunchy. Pull them when they smell nutty, not just green.
Cook the Eggs and Noodles
-
While the broccoli roasts, bring a medium pot of water to a boil. Lower the eggs in gently and cook exactly 7 minutes for a jammy yolk. Transfer to an ice bath right away — this is what stops the yolk from going chalky.
-
Cook your noodles in the same pot according to package directions. Drain, rinse under cold water, and set aside. Cold-rinsed noodles don't clump and they hold the sauce better.
Make the Sauce and Assemble
-
Whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and warm water until smooth. It should be pourable — if it's too thick, add water a teaspoon at a time.
-
Toss the drained noodles with most of the sauce. Divide between two bowls.
-
Peel and halve the eggs. Pile the crispy broccoli on top of the noodles, nestle the egg halves alongside, and drizzle with any remaining sauce. Scatter sesame seeds, scallions, and chili crisp over everything. Eat immediately.
Notes
The sauce keeps in the fridge for up to a week, so make a double batch. It's good on roasted vegetables, grain bowls, pretty much anything. If you're using regular peanut butter (the sweetened kind), cut the honey in half or it gets cloying. Soba noodles are my preference here because they have an earthiness that works really well with the sesame, but honestly thin spaghetti is a perfectly decent substitute if that's what's in the pantry. For a vegan version, skip the egg and add some sliced avocado or pan-fried tofu instead.
Nutrition
Rate this recipe
Made it? Tap a star to rate.
Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
Free: the Toaster Oven Cheat Sheet
Get the printable cheat sheet (temps, cook times & safety tips) plus new recipes. No spam, unsubscribe anytime.
