Curry Udon with Broccoli and Avocado

app.ckbk.com

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.
from I Can Cook Vegan by Isa Chandra Moskowitz
Isachandra

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

Note: Ingredients may have been altered from the original.

Directions at app.ckbk.com

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