Gingered Sesame Coconut Udon with Roasted Broccoli
Recipe type: Entree, pasta
Serves: two as entree, four as side
dairy, egg, and soy free, vegan
  • 2 bundles udon*
  • 2 trees broccoli, trimmed and chopped
  • 1 inch fresh ginger, peeled
  • ⅓ 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
  1. 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.
  2. 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.
  3. While noodles cook, peel ginger and mince fine - using side of knife to press into a paste.
  4. 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.
Recipe by spabettie at