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Udon with Sesame Broccoli Sauce

Udon with Sesame Broccoli Sauce_Hero


An easy weeknight meal, these udon noodles with sesame broccoli sauce are so flavorful that we could eat the sauce by the spoonful! This udon with sesame broccoli sauce is so good you’ll want to serve noodles with broccoli sauce every week!

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This sauce is extra green thanks to plenty of broccoli, scallions, and Thai basil which is added in at the very end of cooking.

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How to Make Udon with Sesame Broccoli Sauce:

This recipe is a breeze and is so versatile that you can add in plenty of other vegetables!

First, cook the aromatics. I used shallot and scallions, but try this with garlic, ginger, or even lemongrass!

Next, cook the broccoli florets until they are just barely bright green. Then, add the sauce–sesame, soy sauce, light soy sauce, and chili oil. Add stock or water and bring to a boil. Let the broccoli simmer for about 15 minutes until it is tender.

From there, simply add Thai basil and use an immersion blender to create the sauce. Add a bit of lime juice and then add the cooked udon. That’s it! Before you know it, you’ll be enjoying a hearty bowl of yummy noodles in broccoli sauce.

Garnish the noodles with crushed peanuts or cashews and a few Thai basil leaves and a few minced scallions!

How to Riff on the Recipe:

  • Try adding spinach at the very end for even more green goodness!
  • Use your favorite noodle! Try it with ramen or soba.
  • Want an extra kick? Throw in a Thai chili pepper before adding the stock.

Looking for more vegetarian recipes? Check my archives!

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!

Udon with Sesame Broccoli Sauce_MidPage – 1

Udon with Sesame Broccoli Sauce

An easy weeknight meal, these udon noodles with sesame broccoli sauce are so flavorful that we could eat the sauce by the spoonful! This udon with sesame broccoli sauce is so good you'll want to serve noodles with broccoli sauce every week!
5 from 2 votes
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Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4

Equipment

  • Wide pot
  • Immersion blender

Ingredients

  • 1 tablespoon avocado oil
  • 1 shallot trimmed and sliced into wedges
  • 3 scallions white and green parts divided, roughly chopped
  • 1 pound broccoli florets
  • 1 tablespoon soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon chili oil
  • 2 teaspoons sesame oil
  • 2 cups water or stock plus more as needed
  • 16 ounces fresh frozen, or dry udon noodles
  • .5 ounces Thai basil leaves
  • 1/2 lime juiced
  • Salt and pepper to taste

For serving:

  • Crushed peanuts
  • Thai basil leaves
  • Minced scallion

Instructions

Cook the shallots:

  • Heat the oil in a wide pot over medium-high. Once hot, add the shallots and cook for 5-7 minutes until they begin to brown. Add the white part of the scallions and cook for 1 minute.

Cook the broccoli:

  • Add the broccoli (in batches, if needed) and cook for 6 minutes. The broccoli should be bright green.

Add the sauce:

  • Add the soy sauces, chili oil, and sesame oil and toss to combine. Add the green part of the scallions and cook for 1 minute more.

Simmer the broccoli:

  • Pour in 2 cups stock or water and bring to a boil. Reduce heat and simmer for 15 minutes until the broccoli is tender (it should still be green, so be sure not to cook it for too long!) Taste and season with a sprinkle more of salt and pepper.

Cook the udon:

  • While the sauce simmers, cook the udon. Bring a large pot of water to a boil and cook the udon according to package instructions. Drain and drizzle with a touch of sesame oil and set aside.

Finish the broccoli sauce:

  • Add the Thai basil to the broccoli. Use an immersion blender and blend until smooth. Add more water if necessary to smooth it out. Add the lime juice.

Finish the udon:

  • Add the cooked udon to the sauce and toss to coat.

To serve:

  • Divide the udon between bowls and garnish with crushed peanuts, more Thai basil leaves, and a sprinkle of minced scallion. Enjoy!



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