• 2 packages udon noodles
  • 1 package extra firm tofu or seitan
  • 3+ cloves of garlic
  • 1/2 bunch cilantro
  • several green onions (scallions)
  • 1 head broccoli
  • 1/2 – 1 tablespoon Thai green curry paste
  • 1 1/2 tablespoon canola oil
  • 1/2 tablespoon peanut oil
  • tamari (gourmet quality soy sauce)


Cook udon noodles in a large pot of boiling water per package instructions. Drain, rinse with plenty of cold water, and set aside. While noodles are cooking, dilute green curry paste in a small amount of water and set aside. You may use more paste if you prefer a spicier noodle.

Chop at least 3 large cloves of garlic (more if you like), green onions, and cilantro. In a wok, heat 3/4 T canola oil and 1/4 T peanut oil. Fry chopped spice mixture approximately 2 minutes on medium-high heat.

Add tofu and broccoli to mixture, sprinkling with a fair amount of tamari. Fry until broccoli is tender, adding water as needed. Set aside cooked tofu/broccoli mixture.

Add remaining 3/4 T canola oil and 1/4 T peanut oil to wok. Fry cooked noodles until warm, using a generous amount of tamari. Return tofu/broccoli mixture to wok. Add curry, mix everything together, and dig in!

Serves: 4 – 8