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Curry Udon with Broccoli and Avocado
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
  • 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
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