2cupsbroccoli florets~one medium crown of broccoli
¼cupchopped cilantrofor topping
¼cupsliced green onionfor topping
lime wedgesfor serving
Instructions
Heat a Dutch oven or 6 quart pot over medium heat. Add sesame oil. Once hot, add carrots, green pepper, and onion. Sauté until softened, stirring occasionally, about 6-8 minutes.
Add salt, ginger, garlic, and curry paste. Sauté until the garlic is golden and aromatic, about 2 minutes. Stir occasionally to avoid burning the garlic etc.
Add coconut milk, vegetable broth, soy sauce, and sugar. Bring to a boil over high heat.
Once boiling, stir in the noodles and broccoli florets. Cook over high heat until noodles and broccoli are cooked through. Stir occasionally to keep the noodles from sticking together.
The dish is ready when the noodles are fully cooked and the broccoli is tender. Serve topped with fresh chopped cilantro, sliced green onions, and a lime wedge.
Video
Notes
Sesame oil: A neutral oil, such as canola or vegetable oil, can be used as needed.
Coconut milk: Full-fat coconut milk works best, but lite coconut milk can also be used. Not to be confused with coconut milk beverage.
Vegetable broth: I prefer to use vegetable bouillon dissolved in water, as it is more cost-effective and flavorful than broth.
Soba noodles: These give a nutty, bold flavor. For a more neutral option, try ramen, rice or udon noodles. Cook time varies based on brand. Soba noodles and broccoli both cook in about 4 minutes. If using a noodle that takes longer to cook, wait to add the broccoli in until 4 minutes cook time remain.
Frozen vegetables can be used in place of fresh. Add at the same time as the broccoli.
Protein: I usually serve noodles with baked tofu or cubed silken tofu. Frozen edamame is another good option that can be added at the same time as the broccoli.
Leftovers: Store leftovers in a refrigerated container for 3-4 days. Add a splash of coconut milk or broth before reheating.