Gingered Sesame Coconut Udon with Roasted Broccoli is a fragrant and warmly spiced bowl of comfort – noodles, aromatic basil, fresh ginger and savory tahini combine for great flavor!
Welcome to another Meatless Monday – today we’re cooking with udon! I was going to attempt a homemade udon to keep things gluten free, then I realized it would really just be a homemade spaghetti noodle at that point…
I will definitely be making this recipe often, either with a gluten free noodle or raw veggie noodles. I layered strong flavors that create a powerfully fragrant dish that is both vibrant and comforting.
Spinach and broccoli provide plant based protein, while basil and ginger bring the flavorful pop. The coconut milk and tahini blend into a comforting sauce that is just enough to coat the noodles and veggies – light yet satisfying. You could add tofu or your favorite protein to this for even more oomph.
I learned something new this week! I cooked the udon using the traditional Japanese method, and it worked perfectly. I will be trying this method with gluten free dried pastas – I think the idea is to thoroughly cook the noodle without a gummy result.
gingered sesame-coconut udon with roasted broccoli
serves two as entree, four as side
2 bundles udon*
2 trees broccoli, trimmed and chopped
1 inch fresh ginger, peeled
1/3 cup coconut milk (So Delicious carton)
2 tablespoons tahini paste
2 cups fresh spinach
1 bunch fresh basil leaves
*sub a gluten free noodle to keep gluten free
Arrange broccoli on foil lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle sea salt, bake in 350 degree oven for 25 minutes, turning halfway through. To blacken / crisp further, broil for 3-5 more minutes, watching closely. Remove from oven and set aside.
In large pot, bring water(1/3 full) to boil. Add udon noodles – once water begins boiling again, add 1 cup cold water. When water boils again, add another 1 cup cold water – repeat until noodles cook through (with 2 bunches udon, I did this three times). Drain noodles, set aside.
While noodles cook, peel ginger and mince fine – using side of knife to press into a paste.
In wok over low heat, combine ginger and coconut milk. Add tahini paste, stirring to a thin sauce. Add spinach and basil. Using tongs, toss spinach and basil into sesame-coconut sauce to coat and wilt. Add cooked udon, toss to combine.