Best 3 Broccoli Udon Recipes
Embark on a culinary journey to savor the delightful flavors of broccoli udon, a symphony of textures and tastes that will tantalize your palate. This delectable dish features succulent broccoli florets, tender udon noodles, and a savory sauce that harmoniously blend to create a satisfying and nutritious meal. Whether you prefer a classic rendition or crave a creative twist, this collection of broccoli udon recipes offers something for every taste and skill level. From a simple stir-fry to a hearty soup, these recipes showcase the versatility of this remarkable dish, ensuring a delightful experience with every bite. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates the delightful union of broccoli and udon.
Let's cook with our recipes!
UDON NOODLES WITH BROCCOLI
Modified recipe from The Bold Vegetarian Chef. You can usually find black bean sauce and rice vinegar in the Asian section of most supermarkets. You can use regular vinegar, but rice vinegar has a more subtle flavor and is recommended.
Provided by MajKaj
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
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
A quick, low-meat, low-cost yet delicious meal. I came up with this while living in Japan where meat is very expensive. This is a very forgiving recipe and I've made many substitutions over the years, such as garlic instead of onion, cabbage instead of napa, and even made omissions when low on ingredients and every time it turns out fine.
Provided by Xean Drury (Xean45)
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 68.8 g, Cholesterol 20.4 mg, Fat 11.7 g, Fiber 4.4 g, Protein 17.9 g, SaturatedFat 2.9 g, Sodium 1049.4 mg, Sugar 4 g
UDON WITH BROCCOLI AND GINGER PEANUT SAUCE
Make and share this Udon With Broccoli and Ginger Peanut Sauce recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Tips:
- To save time, use pre-cooked udon noodles. They can be found in the refrigerated or frozen section of most grocery stores.
- Make sure to rinse the udon noodles thoroughly before cooking them. This will help to remove any excess starch and prevent them from sticking together.
- If you don't have broccoli on hand, you can substitute another vegetable, such as bok choy, spinach, or kale.
- To add more protein to the dish, add some cooked chicken, shrimp, or tofu.
- If you like your food spicy, add a pinch of red pepper flakes or a drizzle of sriracha sauce.
- Serve the udon noodles immediately after they are cooked. They are best when they are hot and fresh.
Conclusion:
Broccoli udon is a quick and easy weeknight meal that is packed with flavor. It is a great way to use up leftover broccoli, and it is also a healthy and affordable option. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that the whole family will enjoy.
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