Best 7 Udon Noodles With Broccoli Recipes

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Udon noodles, known for their thick, chewy texture, are a versatile ingredient that can be used in a variety of dishes, from simple stir-fries to hearty soups. When paired with broccoli, a cruciferous vegetable packed with nutrients, udon noodles become a balanced and flavorful meal. This article presents a selection of the best recipes for cooking udon noodles with broccoli, catering to different dietary preferences and culinary skill levels. Whether you prefer a quick and easy weeknight meal or an elaborate dish for a special occasion, you're sure to find a recipe that suits your taste and time constraints.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI UDON



Broccoli Udon image

A quick, low-meat, low-cost yet delicious meal. I came up with this while living in Japan where meat is very expensive. This is a very forgiving recipe and I've made many substitutions over the years, such as garlic instead of onion, cabbage instead of napa, and even made omissions when low on ingredients and every time it turns out fine.

Provided by Xean Drury (Xean45)

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 35m

Yield 4

Number Of Ingredients 7

½ pound bacon, sliced
1 large onion, sliced
2 (7 ounce) packages fresh udon noodles
1 head broccoli, cut into florets
4 cups napa cabbage, sliced
2 tablespoons sesame seeds, or to taste
2 teaspoons ground black pepper

Steps:

  • Put bacon and onion in a large covered skillet over medium-high heat; cook and stir until onions are translucent and bacon is still soft, about 5 minutes.
  • Cut each package of udon into quarters; add to the skillet. Cook and stir until noodles absorb bacon grease and fall away from each other, about 5 minutes.
  • Stir broccoli and napa cabbage into the skillet; sprinkle sesame seeds and black pepper on top. Cover the skillet and reduce heat to medium; cook, scraping and folding with a wooden spatula a few times, until tender, 5 to 7 minutes.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 68.8 g, Cholesterol 20.4 mg, Fat 11.7 g, Fiber 4.4 g, Protein 17.9 g, SaturatedFat 2.9 g, Sodium 1049.4 mg, Sugar 4 g

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES



Chicken and Vegetable Stir-Fry with Udon Noodles image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce
3 scallions, white and green parts separated and sliced on the bias
3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced
3 tablespoons rice wine vinegar
1 cup chiffonade Napa cabbage
1/2 cup edamame
Kosher salt
1 pound fresh udon noodles
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped
Cilantro, for garnish

Steps:

  • Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
  • Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
  • Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
  • Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

MUSHROOM UDON NOODLE BOWL



Mushroom Udon Noodle Bowl image

Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

3 large scallions, trimmed
1 handful dried shiitake mushrooms, crushed (about 1/2 cup)
1/4 cup crumbled dried seaweed, such as kombu or dulse (optional)
1 (1-inch) chunk of ginger, smashed and unpeeled
2 whole, unpeeled garlic cloves
Stems or trimmings from fresh shiitake mushrooms (see below) (optional)
1 teaspoon salt
1 pound dried udon noodles (or use fresh or frozen, cooked udon)
2 tablespoons butter
1 cup chopped leeks, white and pale green parts only
8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
1 teaspoon minced ginger
2 cloves garlic, minced
1/4 cup mirin or dry sherry
1/2 teaspoon sesame oil
2 tablespoons soy sauce
2 cups chopped bok choy
1/2 cup red or white miso
1 cup soft or medium tofu, cut in small cubes
4 scallions, finely chopped, for garnish
Shichimi togarashi or crushed red-pepper flakes, for garnish

Steps:

  • Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
  • Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
  • In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
  • Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
  • Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams

UDON NOODLES WITH BROCCOLI



Udon Noodles With Broccoli image

Modified recipe from The Bold Vegetarian Chef. You can usually find black bean sauce and rice vinegar in the Asian section of most supermarkets. You can use regular vinegar, but rice vinegar has a more subtle flavor and is recommended.

Provided by MajKaj

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

4 shiitake mushrooms
4 tablespoons peanut oil
8 ounces firm tofu (1/2 package)
4 dried red chilies, each broken in half
3 garlic cloves, minced
1 tablespoon fresh gingerroot, grated
1 medium onion, chopped
1 1/2 cups won bok Chinese cabbage, shredded
1 medium carrot
1 lb udon noodles
1 head broccoli, broken into florets
1 tablespoon sesame oil
1 tablespoon black bean sauce
1 tablespoon sugar
1 teaspoon soy sauce
1 (10 ounce) can bamboo shoots, chopped
2 teaspoons rice vinegar
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon sesame seeds, for garnish (optional)

Steps:

  • If using dried mushrooms, soak then for 15 minutes in warm water. Cut out and discard center stem, cut up the rest of the mushrooms into small, bite-size pieces.
  • Peel and slice carrot into matchstick.
  • Place a large pot of water on the stove to boil.
  • Slice the tofu into three slabs as if they were small slices of bread. Heat 2 tablespoons of peanut oil in a pan. Fry both sides of the tofu slabs until lightly browned.
  • Remove from pan and let tofu slabs cool on paper towels to drain any oil. Cut up slabs into 1/2 inch cubes.
  • Heat the remaining 2 teaspoons peanut oil in a wok or large pan. Add the chilies, garlic and ginger. Stir-fry for 1 minute, then add the onion and cook until onion is slightly softened -- about 3 minutes.
  • Drop the udon noodles and the broccoli into the water (let this cook while you are stir-frying). In the wok, add the cabbage, carrot and mushroom. Stir-fry until the cabbage wilts. Drain noodles and broccoli in a colander, and then add to wok.
  • Stir in sesame oil, black bean sauce, sugar, soy sauce and bamboo shoots. Stir-fry for 2 minutes.
  • Turn off heat. REMOVE CHILES! Stir in vinegar and lemon juice. Stir in tofu cubes (stir gently so as not to break up the tofu). Serve in bowls garnished with a little bit of sesame seeds.

UDON NOODLES WITH BROCCOLI AND PEPPERS



Udon Noodles with Broccoli and Peppers image

These thick Japanese noodles tossed with tender-crisp vegetables are sure to become a favorite. If you can't find udon, spaghetti works well in this dish. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 12

8 oz uncooked udon noodles
2 teaspoons hot chili or toasted sesame oil
2 cups fresh broccoli florets or frozen organic broccoli florets (thawed)
1 red or green bell pepper, thinly sliced
2 medium carrots, cut into matchsticks
1 can (8 oz) sliced water chestnuts, drained
1 cup organic or reduced sodium vegetable broth
2 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, finely chopped
1 tablespoon grated gingerroot
1 tablespoon cornstarch

Steps:

  • Cook and drain noodles as directed on package.
  • Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
  • In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
  • Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.

Nutrition Facts : Calories 320, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 5 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g

SOBA NOODLES WITH TOFU, SHIITAKE MUSHROOMS AND BROCCOLI



Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli image

I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield Serves 4 generously

Number Of Ingredients 13

1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced
2 tablespoons canola oil or peanut oil
6 ounces shiitake mushrooms, stems removed, caps quartered
2 plump garlic cloves, minced
2 teaspoons minced fresh ginger
6 scallions, white and light green parts only, sliced
1/2 teaspoon red-pepper flakes
1/2 pound firm tofu, sliced and drained on paper towels
1 cup chicken stock or vegetable stock
2 tablespoons soy sauce (more to taste)
1/2 pound soba or udon noodles, or dried rice sticks (soak rice sticks in hot water for 20 minutes)
1/4 cup chopped cilantro
2 teaspoons sesame oil

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.
  • Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.
  • Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.
  • Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 582 milligrams, Sugar 6 grams, TransFat 0 grams

UDON WITH BROCCOLI AND GINGER PEANUT SAUCE



Udon With Broccoli and Ginger Peanut Sauce image

Make and share this Udon With Broccoli and Ginger Peanut Sauce recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs broccoli
9 ounces whole-wheat brown rice udon noodles
1/2 cup unprocessed peanut butter
2 1/2 tablespoons freshly grated gingerroot
1 cup water
2 tablespoons tamari soy sauce
1 teaspoon brown rice vinegar
1 teaspoon maple syrup
2 raw garlic cloves, peeled and minced
1 dash cayenne pepper

Steps:

  • Cut off the broccoli stalks and set aside for another use (such as in a vegetable stir-fry). Cut the florets into small pieces and steam them until tender-crisp, about 2 to 3 minutes. Refresh florets under cold running water and drain. Set aside.
  • Cook the udon until tender but still chewy, 8 to 12 minutes. Perform step 3 while the udon is cooking. Drain and rinse under cold water to halt the cooking process. Drain thorougly.
  • In a blender or food processor, blend the unsalted peanut butter, freshly grated ginger, minced garlic, tamari, brown rice vinegar, maple syrup and cayenne pepper together until smooth, using just enough water to create a medium-thick consistency.
  • Immediately place the noodles in a bowl or storage container and toss with the peanut sauce. Add the broccoli.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
  • Cook the noodles according to the package instructions: Overcooking or undercooking the noodles will ruin the texture of the dish.
  • Don't overcrowd the pan when cooking the vegetables: This will prevent them from cooking evenly.
  • Use a large enough pan to accommodate all of the ingredients: This will help to prevent the noodles from sticking together.
  • Add the sauce to the noodles and vegetables while they are still hot: This will help the sauce to coat the ingredients evenly.
  • Serve the dish immediately: Udon noodles are best when they are served hot and fresh.

Conclusion:

This udon noodle recipe is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The combination of udon noodles, broccoli, and chicken is a classic, and the addition of the creamy sauce makes this dish extra special. If you are looking for a new and exciting way to enjoy udon noodles, this recipe is a must-try.

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