Curry Udon with Broccoli and Avocado


Preparation info

  • Difficulty


  • Serves


Appears in

I Can Cook Vegan

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

  • About

Udon is a stick-to-your-ribs noodle. So plump and satisfying. Soaks up flavor really nicely, so I love to toss them in this gingery, coconut-y curry sauce and let it do its thing! If you can find already-cooked udon, that makes this recipe even easier.


  • 8 ounces (225 g) dried udon noodles (choose the thick round ones)
  • 6 cups (540 g) broccoli florets
  • 2 tablespoons refined coconut oil
  • 1 large red bell pepper, seeded and cut into ¼-inch-thick (6 mm) slices
  • 2 teaspoons minced fresh ginger
  • 3 cloves garlic, minced
  • Big pinch red pepper flakes
  • 1 cup (240 ml) vegetable broth
  • 1 (15-ounce/430 g) can light coconut milk
  • 1 tablespoon curry powder
  • 1 tablespoon tamari
  • 1 avocado, peeled, pitted, and diced
  • 4 teaspoons toasted sesame seeds
  • Chopped fresh cilantro, for serving


  1. In a large pot, bring 4 quarts (3.8 L) of salted water to a boil. Boil the noodles according to package directions.
  2. Preheat a large heavy-bottomed pan over medium heat. Sauté the broccoli in 1 tablespoon of the coconut oil and a pinch of salt until nicely seared, about 7 minutes. Transfer to a plate.
  3. Sauté the red pepper slices in the pan with the remaining tablespoon coconut oil until seared, about 5 minutes. Add the ginger and garlic and sauté for about 1 minute, then mix in the red pepper flakes. Add the vegetable broth, coconut milk, curry powder, and tamari and bring to a boil.
  4. Drain the noodles in a large colander. Add the noodles and reserved broccoli to the pan and mix to coat with the curry sauce. Serve in bowls topped with avocado, sesame seeds, and cilantro.