Best Broccoli Udon Recipes

UDON NOODLES WITH BROCCOLI

Steps:

• If using dried mushrooms, soak then for 15 minutes in warm water. Cut out and discard center stem, cut up the rest of the mushrooms into small, bite-size pieces.
• Peel and slice carrot into matchstick.
• Place a large pot of water on the stove to boil.
• Slice the tofu into three slabs as if they were small slices of bread. Heat 2 tablespoons of peanut oil in a pan. Fry both sides of the tofu slabs until lightly browned.
• Remove from pan and let tofu slabs cool on paper towels to drain any oil. Cut up slabs into 1/2 inch cubes.
• Heat the remaining 2 teaspoons peanut oil in a wok or large pan. Add the chilies, garlic and ginger. Stir-fry for 1 minute, then add the onion and cook until onion is slightly softened -- about 3 minutes.
• Drop the udon noodles and the broccoli into the water (let this cook while you are stir-frying). In the wok, add the cabbage, carrot and mushroom. Stir-fry until the cabbage wilts. Drain noodles and broccoli in a colander, and then add to wok.
• Stir in sesame oil, black bean sauce, sugar, soy sauce and bamboo shoots. Stir-fry for 2 minutes.
• Turn off heat. REMOVE CHILES! Stir in vinegar and lemon juice. Stir in tofu cubes (stir gently so as not to break up the tofu). Serve in bowls garnished with a little bit of sesame seeds.

BROCCOLI UDON

Steps:

• Put bacon and onion in a large covered skillet over medium-high heat; cook and stir until onions are translucent and bacon is still soft, about 5 minutes.
• Cut each package of udon into quarters; add to the skillet. Cook and stir until noodles absorb bacon grease and fall away from each other, about 5 minutes.
• Stir broccoli and napa cabbage into the skillet; sprinkle sesame seeds and black pepper on top. Cover the skillet and reduce heat to medium; cook, scraping and folding with a wooden spatula a few times, until tender, 5 to 7 minutes.

UDON NOODLES WITH BROCCOLI AND PEPPERS

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
• In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
• Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.

UDON WITH BROCCOLI AND GINGER PEANUT SAUCE

Steps:

• Cut off the broccoli stalks and set aside for another use (such as in a vegetable stir-fry). Cut the florets into small pieces and steam them until tender-crisp, about 2 to 3 minutes. Refresh florets under cold running water and drain. Set aside.
• Cook the udon until tender but still chewy, 8 to 12 minutes. Perform step 3 while the udon is cooking. Drain and rinse under cold water to halt the cooking process. Drain thorougly.
• In a blender or food processor, blend the unsalted peanut butter, freshly grated ginger, minced garlic, tamari, brown rice vinegar, maple syrup and cayenne pepper together until smooth, using just enough water to create a medium-thick consistency.
• Immediately place the noodles in a bowl or storage container and toss with the peanut sauce. Add the broccoli.