Center For Living Peace

Good Happens

Meatless Monday: Broccoli Curry Udon

Happy Monday! Once again we bring you a delicious and healthy meal- we hope you enjoy our new meatless recipe!

Give up meat for one day out of the week to decrease your risk of contracting cancer. The Cancer Project claims that countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer.

Broccoli Curry Udon

Ingredients:

  • 8 oz dry round udon noodles
  • Olive oil for sauteeing (I use a spray bottle of oil)
  • 1 pound broccoli florettes (6 cups)
  • Medium red onion, thinly sliced
  • 2 teaspoons fresh minced ginger
  • 3 cloves garlic, minced
  • Big pinch red pepper flakes
  • 2 cups vegetable broth mixed with 2 teaspoons cornstarch
  • 2 teaspoons curry powder (see note)
  • 1 Tablespoon soy sauce
  • 1/2 cup light coconut milk
  • 4 teaspoons toasted sesame seeds

Here are some extra ingredients and variations of the recipe you can try!

Shiitake & Red Bell Pepper
Omit onions, use half the amount of broccoli
Saute 8 oz thinly sliced shiitakes for 5 minutes
Saute a thinly sliced red bell pepper for 5 minutes

Bok Choy
Use 2 lbs bok choy in place of the broccoli
Saute the bok choy stems for 5 minutes
Add the leaves and saute 3 minutes more

Tofu
In addition to the veggies, saute diced extra firm tofu with a pinch of salt and pepper and add it to the noodles.

Directions:

  1. First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
  2. Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few sprays of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
  3. When broccoli is done, remove from pan and set aside. Next saute onions in a bit of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
  4. Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
  5. Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and top with garnishes (if using) and sprinkle with sesame seeds.

Recipe originally posted on Post Punk Kitchen.

Good Happens.

Peace Grl Out!

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