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!
3scallionswhite and green parts divided, roughly chopped
2tablespoonslight soy sauce
2cupswater or stockplus more as needed
16ouncesfreshfrozen, or dry udon noodles
.5 ounces Thai basil leaves
Salt and pepper to taste
Thai basil leaves
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.
Divide the udon between bowls and garnish with crushed peanuts, more Thai basil leaves, and a sprinkle of minced scallion. Enjoy!