Description
Chewy udon noodles coated in a silky, savory cream sauce with tender-crisp broccoli, garlic, and a hint of soy for umami. Cozy, quick, and deeply satisfying.
Ingredients
Scale
- 14 oz udon noodles
- 3 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1/2 tsp fine salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
Instructions
- Bring a large pot of water to a rolling boil for the noodles and broccoli.
- In a small bowl, whisk soy sauce, heavy cream, vegetable broth, and the cornstarch mixture until smooth.
- Heat olive oil in a large skillet over medium heat, add minced garlic and cook 30 to 45 seconds until fragrant.
- Cook udon according to package directions, during the last 2 minutes add broccoli to blanch, then drain well.
- Transfer drained noodles and broccoli to the skillet, pour in the sauce, and toss gently over medium heat until the sauce thickens and coats the noodles, 2 to 3 minutes.
- Season with salt and black pepper, sprinkle in sesame seeds and half the green onions, toss once more.
- Serve hot topped with remaining green onions, add a splash of noodle water or broth if you prefer a looser sauce.
Notes
- Note: Reserve 1/4 cup noodle cooking water to loosen the sauce if needed.
- Do not boil the sauce vigorously, gentle heat keeps it silky.
- Blanch broccoli only until bright green to keep it crisp-tender.
- Add chili flakes or a drizzle of chili oil if you like heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: creamy udon, broccoli udon, vegetarian noodles, weeknight dinner, Japanese fusion pasta