Broccoli and Greens Curry Udon Noodle Bowl

November 13, 2015

I love a good noodle bowl. There’s nothing like taking a good slurp of noodles, especially when those noodles are accompanied by bright green veggies and soaking in a slightly spicy curry broth.

I haven’t been able to tolerate broccoli in most things lately. It’s actually the smell while cooking. Pregnancy does weird things to tastebuds and olfactory nerve. This has been such a bummer because first of all, I love broccoli. It is delicious. Second of all, I love broccoli. And, we’ve been getting lots of phenomenal broccoli in our amazing CSA.

So I decided to go out on a limb and try to find other broccoli recipes to test out. Maybe something would work for me.

Of course, Isa Chandra Moskowitz came to my rescue. She’s like the vegan superhero of cooking. Sort of a mash-up of Wonder Woman and Julia Child and the Beastie Boys.

I found this incredible recipe on her website from a few years back. I updated it and modified it to my CSA needs and tastes. The result is my new favorite lunch/dinner noodle bowl. Seriously, I eat this at least twice a week.

I think you’ll love it, too!

Curry Udon Noodle Bowl with Broccoli and Greens

(adapted from a recipe by Isa Chandra Moskowitz)


4oz udon noodles

coconut oil (for sauteeing veggies)

2 cups broccoli florets

3 cups greens, cut into thin strips (I used cabbage, bok choy and collards)

1 small red onion, sliced into thin half moons

2 cloves garlic, minced

2 tsp ginger, minced

red pepper flakes (pinch)

2 cups veggie broth

2 tsp curry powder

1 Tbs soy sauce

1/2 cup coconut milk


Cook your noodles. Udon noodles cook very quickly, so keep an eye on them. When they’re soft, remove from hot water, strain and add cool water. Set aside.

In a wok or large pan, heat some coconut oil. When it’s melted, add in the broccoli and greens, plus a little pinch of salt. Cook until bright green, but still has some crunch. Remove your veggies from the pan and set aside.

In the same pan, heat a little more oil for your onions. Cook the onions for about 3 minutes — just enough to cook them, but again, still some crunch. When done, add to same bowl as the veggies.

Heat oil and saute your ginger and garlic for about a minute. Add in the red pepper flakes. Stir it up, then add in the veggie broth, curry powder and soy sauce. Cover the pot and bring to a gentle boil. Lower heat to a simmer and cook for a few more minutes. Add in the coconut milk and remove from heat.

Combine the noodles, veggies and a few scoops of the curry broth in 2 bowls. Enjoy your slurp!

Naomi Gottlieb-Miller

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