Thai-Style Udon Noodles and Broccoli
- Yield 4 servings
- 1 -- (16-ounce) package Udon noodles
- 1 tablespoon peanut or canola oil
- 1 head broccoli, cut in florets (about 2 cups)
- 1 -- red onion, halved crosswise and sliced vertically 1/2-inch thick (about 1 cup)
- 2 -- carrots, peeled and thinly sliced on bias (about 1 cup)
- 2 -- garlic cloves, minced
- 1 teaspoon minced gingerroot
- 1 teaspoon red chili paste*
- 6 to 8 -- basil leaves, minced
- 6 to 8 -- cilantro sprigs, stems removed and minced
- 6 to 8 -- mint sprigs, stems removed and minced
- 1 tablespoon low-sodium tamari
- -- Juice of 1 lime
- 1 tablespoon coarsely chopped toasted unsalted peanuts*
- Bring a large pot of water to boil over high heat. Add noodles and cook 10 to 12 minutes or until al dente. Drain and run under cold water; set aside.
- In a large nonstick skillet over medium heat, add oil. Add the broccoli florets and saute for 2 to 3 minutes sprinkling with a little water to prevent sticking, if necessary. Add onions, carrots, garlic, gingerroot and chili paste. Stirring frequently, continue to cook 2 to 3 minutes. Add cooked Udon noodles to the sauteed vegetables, incorporating well. Add basil, cilantro, mint and tamari. Continue to saute 1 minute longer or until all ingredients are heated through and vegetables are just tender. Squeeze lime over noodles and serve. If desired, garnish with roasted peanuts.
*If you can't find chili paste, substitute 1 teaspoon red chili flakes. Peanuts can be roasted or unroasted. Spread peanuts in a single layer on a baking sheet. Toast in a 350F oven until golden. You may have to shake the pan to turn the peanuts.