Active time: 30 minutes || Total time: 30 minutes
Some women have a ridiculous amount of shoes, but not me. I have a ridiculous amount of curry. I wouldn’t be caught dead using most spice blends, but I make an exception for curries. I love the nuances you get from country to country and even from region to region and using a premade blend saves you some space in your spice rack. (Unless, like me, you have to have 7 different kinds of curry powder.) That said, it’s worth it to mix up your own blend if you have the time and inclination. There is a definite thrill to be had from toasting and pulverizing your own seeds. In this recipe, however, you will receive no such thrill!
These noodles are inspired by the staple curry udon you can find in many Japanese-American restaurants. You can use whatever curry powder you have on hand, but I dig the distinctive notes of star anise, ginger, cinnamon and clove in S&B Oriental Curry Powder. They sell this kind in the racist ethnic aisle of most supermarkets, and in many Asian markets, but if you can’t find it then here’s a hack: add a pinch of cinnamon and ginger when you add the curry powder and throw a star anise into the sauce while it simmers. You’ll get a close approximation!
I make this recipe a lot, but probably never the same way twice. The basic idea is to saute the veggies and then make the sauce – then you mix everything together. Cooking the vegetables separately ensures that you cook them just right, never under or over cooked. You only have to use one pan and everything should be done within 30 minutes if you follow the directions. Hooray for modern science!
I boiled dry udon because it was all I had, but it’s great with big fat fresh udon, too. The recipe below is how I made it this week, but try some of these variations:
Shiitake & Red Bell Pepper (In honor of Amy)
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
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
In addition to the veggies, saute diced extra firm tofu with a pinch of salt and pepper and add it to the noodles.
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
You can also garnish with any of the following if you like:
Chopped fresh cilantro
Thinly sliced scallion or green onion
Basil chiffonade (or Thai basil if you can find it)
First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
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.
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.
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.
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.
I am a new vegan and also fairly new to cooking. I decided to try this reciepe because I love asian food and it looked pretty easy. I just finished eating it and I LOVE it! It is really easy to make and tastes wonderful. I will definately be making this dish again. Thanks!
This shall be my birthday dinner 🙂
OMG this was wonderful… A new hit on our menu!
This was an absolutely delicious dish! I made it for my husband last night, and he wants me to make it again tonight, with enough for lunches tomorrow!! I’m so happy! Thank you for the food 😀
can i make this with red curry paste instead?
Vegan in Vegas
We just licked our bowls clean, Isa. That was a spectacular recipe. Dare I say, it had ‘buttery’ notes? Seriously, the noodles and broccoli were both cradled in that light coconut sauce, softly complimenting each other….and then, my bowl was empty and asking for more. Thank you.
Bought some stuff to make curried udon noodles for the first time for a different recipe, then went to read the comments of people saying it was bland. Did another search for curried udon noodles and came across this gem, and holy sh!t was I pleasantly surprised!! FINALLY a curry sauce with flavour that doesn’t suck! So used to making different curry sauces and having them come out “ok” but this was amazing. Thank you so much for my new staple. MMMMM!
Really cool recipe, will try it, thanks. Cool pic btw.
seriously, everything i try on this site IS SO GOOD. i substituted the broccoli for bok choy and snow peas and also added some tofu. i prefaced this (while cooking it) with “this is going to suck, not everything i make is going to be good!” so the man would not be too surprised, because i really am due for a hugely gross dinner experiment. well, this wasn’t it.
thanks, this was so good and it’s currently in my stomach. my kitchen looks like it exploded… but whatever! i’m cooking it again, it was so good. how do you come up with this magic?
This is SO GOOD! I don’t think the photo does justice to exactly how slurpalicious this dish truly is! I made it in preparation for Hurricane Sandy. We lost power and on one of the particularly cold mornings it was lovely to be able to warm up the leftovers and serve it as a perfect hot breakfast for the whole family. Thank you for your amazing and inspiring recipes!
Oh my goodness this was delicious! I was craving curry udon and considering buying takeaway, but this recipe was so quick and easy and I could make it without visiting the shops (had to sub in sweet potato vermicelli)!!
I made it a little more traditional with carrot and potato chunks because that’s what I was craving mmmmm Thanks so much!!
looks amazing! I am going to try this out this week! Love love love curry!
This is spectacular! Was quite a hassle for me to find udon back in my home town, where I went for Xmas… but it was worth it!
I love the recipe. I’ve just started cooking a little healthier. I bought fresh noodles so I think I overlooked. The tofu was pressed and sautéed so it was good. My husband hated it but I can’t help that Ill definitely make it again. Maybe with wheat noodles and no tofu.. Great recipe though and very filling.
made once, was great. Can’t wait to make it again
i had to cut out the noodles because im diabetic and cant eat pasta 🙁 also i added an extra tsp of cornstarch to the sauce, i like a thicker sauce, and only two was alittle runny
Delicious with rice vermicelli, and unexpectedly creamy for something made with light coconut milk! A hybrid between this and the lemongrass noodle bowl (this using the broth from that recipe, and maybe with the shiitake and capsicum variation of this recipe, with tofu instead of the broccoli) would be really cool.
Just made this with bok choy!!
Substitutions I had to make:
-Had no light coconut milk so instead used So Delicious cultured coconut milk (It’s my new addiction and the only thing I had in stock!!)
-Didn’t have any cornstarch or other thickener, so used a little less broth and added amaranth flour (again, the only thing close I had on hand..)
I know the cultured coconut probably altered the flavor quite a bit but wow!! So so good. Will definitely be doing this again.
Love all PPK recipes 🙂 🙂
Speaking of your thing for curry powder, I just wanted to let you know that you’re the reason I own Chinese 5 Spice and it is the secret ingredient in one of my tastiest recipes!
This was delicious ! My boyfriend told me, between two slurps of noodles, that he is so lucky because he feels he eats restaurant dishes everyday… And that’s all thanks to you, Isa !
Making the veggie burgers from Vegan With a Vengeance tonight… 🙂
I love nearly every recipe on this site but this was just ok for me. I will omit the soy sauce next time, it gave my curry a muddy effect. Don’t get me wrong, I ate two (ugh fine three) bowls full but I enjoyed the other curry dishes in this site better.
Wow this was delish. I wanted something quick and cheap to make and boy did this do the trick. I had to substitute the udon for chow mein and added tofu and it taste perfect. Can’t wait to try more recipes and buy a book. Trying to get my friends to understand veganism isn’t all mush. My sister and I literally devoured this.
This recipe is BADASS Awesome!!!!
Just simple and great! I love curries and I love udon noodles! The idea with cornstarch is very interesting and Iß,looking forward to try this!
Wow. I chose this because I wanted something easy to do with broccoli and wow. It is really simple to make but so incredibly tasty and satisfying. Highly recommended.
This sounds amazing! We will share on Pinterest.
Delicious!! Didn’t have coconut milk, and still wonderful.
Just made this today (Jan, 2015) and it was awesome! A bit spicy but no problem for me. A little vinegar tasting, maybe add a spoonful of honey? Will have to try again soon and try that!
I don’t know why I waited so long to make this… this was so yummy and came together super fast! My boyfriend already had his dinner (hot dogs; his choice), but took a bowl anyway and proclaimed that I was the best cook ever! Awww! I’m not, I’m just very good at following directions! Great recipe, Isa! I’ll be making this on a regular basis from now on. 🙂
Five years on I still make this for my family at least every two weeks. Love this recipe and my 3 and 6 year old do too. It’s so great to sit down to a sophisticated, tasty, nutritious meal with hubby and the kids. The only modification is that I leave the red onion, cilantro and chill flakes off the kids meal and add onto ours at the table. Love love love thank you Isa.