8 oz dry round udon noodles
Olive oil for sauteeing (I use a spray bottle of oil)
1 pound broccoli florettes (6 cups)
Medium red onion, thinly sliced
2 teaspoons fresh minced ginger
3 cloves garlic, minced
Big pinch red pepper flakes
2 cups vegetable broth mixed with 2 teaspoons cornstarch
2 teaspoons curry powder (see note)
1 Tablespoon soy sauce
1/2 cup light coconut milk
4 teaspoons toasted sesame seeds
You can also garnish with any of the following if you like:
Chopped fresh cilantro
Thinly sliced scallion or green onion
Basil chiffonade (or Thai basil if you can find it)
First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few sprays of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
When broccoli is done, remove from pan and set aside. Next saute onions in a bit of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and top with garnishes (if using) and sprinkle with sesame seeds.