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
CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES
Steps:
- Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
- Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
- Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
- Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.
MUSHROOM UDON NOODLE BOWL
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
- Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
- In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
- Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
- Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
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.
UDON NOODLES WITH BROCCOLI AND PEPPERS
These thick Japanese noodles tossed with tender-crisp vegetables are sure to become a favorite. If you can't find udon, spaghetti works well in this dish. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 320, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 5 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g
SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI
I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield Serves 4 generously
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
- Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
- Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
- Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams
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.
More about "udon noodles with broccoli recipes"
BEEF, BROCCOLI AND UDON NOODLE STIR FRY FROM “THE
From cooksister.com
5/5 (5)Category Main CourseCuisine JapaneseTotal Time 1 hr 45 mins
- Cut the rump steak very thinly into 5cm long slices (freezing the steak for 30 minutes beforehand will help with the slicing). Transfer to a bowl and mix well with the soy sauce, sugar, ginger, garlic and black pepper until thoroughly combined. Let it marinate for 30–60 minutes.
- In a small bowl, mix the sesame oil, soy sauce and water until combined. Set aside until needed.
- Bring a large pan of salted water to the boil. Add the udon noodles to the pan and cook for about 10–12 minutes if using fresh, or follow the packet instructions. Keeping the water in the pan, remove the noodles into a colander and refresh them under fresh cold water to eliminate starchiness and stop them from overcooking. Drain the noodles and keep warm.
UDON WITH SESAME BROCCOLI SAUCE | TRIED AND TRUE …
From triedandtruerecipe.com
5/5 (2)Category DinnerCuisine UniversalTotal Time 40 mins
SHRIMP AND BROCCOLI UDON NOODLES - MY MENU PAL
From mymenupal.com
SHRIMP AND BROCCOLI STIR FRY WITH UDON NOODLES - THE …
From themom100.com
RECIPE: UDON NOODLE SOUP WITH CHINESE BROCCOLI
From blueapron.com
10 BEST UDON NOODLES WITH CHICKEN RECIPES | YUMMLY
From yummly.com
EASY STIR FRY WITH UDON NOODLES - CHEFDEHOME.COM
From chefdehome.com
15 MINUTE SPICY UDON STIR FRY - SEASONS AND SUPPERS
From seasonsandsuppers.ca
UDON NOODLE STIR FRY - CRAVING CALIFORNIA
From cravingcalifornia.com
CRISPY TOFU STIR-FRY WITH UDON NOODLES | CANADIAN LIVING
From canadianliving.com
UNBEATABLE UDON NOODLE RECIPES | ALLRECIPES
From allrecipes.com
BEST BEEF & BROCCOLI NOODLES RECIPE - DELISH
From delish.com
RECIPE: STIR-FRIED BEEF & UDON NOODLES WITH GAI LAN
From blueapron.com
UDON STIR-FRY WITH GROUND TURKEY - COOK SMARTS
From mealplans.cooksmarts.com
UDON NOODLE SALAD WITH BROCCOLINI & SPICY TOFU RECIPE
From myrecipes.com
CHICKEN BROCCOLI NOODLES - KHIN'S KITCHEN | NOODLE RECIPE
From khinskitchen.com
TERIYAKI SALMON WITH UDON NOODLE IN 2022 | TERIYAKI SALMON, UDON ...
From pinterest.ca
CHICKEN AND VEGGIE STIR FRY WITH UDON NOODLES — EASY RECIPES
From yejiskitchenstories.com
HOW TO MAKE UDON NOODLES FROM SCRATCH, STEP BY STEP
From tasteofhome.com
20 RECIPES FOR UDON NOODLES - FAST AND FUN MEALS
From fastandfunmeals.com
UDON NOODLES WITH CHICKEN, BROCCOLINI, AND MUSHROOMS
From diversivore.com
STIR-FRIED UDON NOODLES WITH PORK AND SCALLIONS RECIPE - BON …
From bonappetit.com
WHAT TO MAKE WITH UDON NOODLES: 17 DELICIOUS RECIPES
From whattomaketoeat.com
YAKI UDON - JAPANESE STIR FRIED UDON NOODLES | WANDERCOOKS
From wandercooks.com
UDON NOODLE STIR FRY WITH MUSHROOMS - BOWL OF DELICIOUS
From bowlofdelicious.com
HOISIN CHICKEN UDON NOODLES - JO COOKS
From jocooks.com
UDON NOODLES WITH GROUND BEEF - COOK HOMEY
From cookhomey.com
FRIED UDON NOODLES WITH BEEF : OPTIMAL RESOLUTION LIST
From recipeschoice.com
UDON NOODLES WITH VEGAN BEEF AND BROCCOLI – SLEEPY VEGAN CHOW
From sleepyveganchow.home.blog
BROCCOLI BEEF UDON NOODLES - MY RECIPE MAGIC
From myrecipemagic.com
YAKI UDON WITH SHRIMP (JAPANESE STIR FRIED NOODLES)
From chilitochoc.com
UDON NOODLES WITH PEPPERS, BROCCOLI AND RED ONION RECIPE
From recipes.sparkpeople.com
UDON NOODLES RECIPES - BBC FOOD
From bbc.co.uk
BROCCOLI CURRY UDON - ISA CHANDRA MOSKOWITZ
From theppk.com
UDON STIR FRY WITH VEGETABLES RECIPE (VEGETARIAN, VEGAN)
From theherbeevore.com
TERIYAKI BEEF AND BROCCOLI WITH UDON NOODLES - SCATTERED …
From scatteredthoughtsofacraftymom.com
RAMEN SOUP WITH UDON NOODLES - CULINAE MUNDI
From culinaemundi.com
TOP 21 UDON NOODLES RECIPES – HAPPY MUNCHER
From happymuncher.com
10 BEST FRIED UDON NOODLES RECIPES | YUMMLY
From yummly.com
UDON NOODLES WITH MINCED PORK & BROCCOLI | THE SUDDEN COOK
From thesuddencook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #asian #vegan #vegetarian #dietary #one-dish-meal #pasta-rice-and-grains
You'll also love
Related Search