Coconut Curry Udon Noodles
with Lemongrass & Toasted Coconut
- 6 oz broccoli florets
- 1 shallot
- 2 cloves garlic
- 1 stalk lemongrass
- 2 tbsp green curry paste
- 1 can coconut milk
- Fresh cilantro
- 1 lime
- 6 oz organic udon noodles
- ⅓ cup toasted coconut chips
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large pot
- Large nonstick skillet
Place a large pot of salted water on to boil. Chop the broccoli florets into bite-sized pieces. Peel and thinly slice the carrot diagonally. Peel and thinly slice the shallot. Peel and mince the garlic. Cut the lemongrass into pieces 2 to 3 inches long. Gently bruise the lemongrass by placing the blade of a knife flat on a piece and using the heel of your hand to press down on the lemongrass.
Place a large nonstick skillet over high heat with 2 tsp vegetable oil. Once hot, add chopped broccoli florets and sliced carrots. Cook, stirring occasionally, until well browned in spots, about 2 to 3 minutes.
Reduce heat to low and add 1 tsp vegetable oil to the skillet. Add the sliced shallot, minced garlic, and green curry paste. Cook until the shallots soften slightly, about 1 to 2 minutes.
Add the lemongrass pieces, coconut milk, and ½ cup water to the skillet, and stir to combine. Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 2 to 3 minutes. Roughly chop the cilantro leaves and stems. Halve the lime and cut half into wedges.
Add the udon noodles to the boiling water and cook until al dente, about 3 to 5 minutes. Drain and rinse with cold water to stop the cooking process. Add udon noodles to the skillet along with just half the chopped cilantro, and the juice from just half the lime. Using tongs, toss noodles in the coconut curry until evenly coated.
Remove the lemongrass pieces from the udon noodles and discard. Divide the coconut curry udon noodles between large, shallow bowls. Top with the remaining chopped cilantro and toasted coconut chips. Serve with lime wedges.