Name: Broccoli Curry Udon
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz dry round udon noodles; 1 tbsp olive oil (for sautéing (spray oil implied for vegan version)); 1 lb broccoli florets ((6 cups)); 1 pc red onion (medium, thinly sliced); 2 tsp fresh ginger (minced); 3 cloves garlic cloves (minced); 1 pinch red pepper flakes (big); 2 cups vegetable broth; 2 tsp cornstarch; 2 tsp curry powder ((see note)); 1 tbsp soy sauce; 0.5 cup coconut milk (light); 4 tsp toasted sesame seeds; null to_garnish fresh cilantro (chopped); null to_garnish green onions (thinly sliced); null to_garnish basil chiffonade ((or thai basil if available))

Instructions

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1

Boil water for [dry round udon noodles] and cook according to package directions. Drain, rinse with cold water, and set aside.
2

Preheat a large pan over medium heat. Sauté broccoli florets (1 lb) in a few sprays of [olive oil] and a pinch of [salt] for 7 minutes, covered, stirring occasionally. Set aside.
3

In the same pan, sauté red onion (1 pc) in a bit of [olive oil] and a pinch of [salt] for 3 minutes until crunchy. Transfer to the bowl with broccoli.
4

Sauté garlic (3 cloves) and fresh ginger (2 tsp) in a little [olive oil] for 1 minute. Stir in red pepper flakes (1 pinch). Add vegetable broth (2 cups) (mixed with cornstarch (2 tsp)), curry powder (2 tsp), and soy sauce (1 tbsp). Bring to a boil, cover, and let thicken for 3 minutes. Stir in coconut milk (0.5 cup) and turn off heat.
5

Add the cooked [dry round udon noodles] to the sauce in the pan, mixing to coat. Fold in the sautéed [broccoli florets] and [red onion]. Divide into bowls and top with toasted sesame seeds (4 tsp) and optional garnishes like [chopped fresh cilantro], [thinly sliced green onions], or [basil chiffonade].