1/2 pound fresh broccoli florets, cut into bite-size pieces
2 Tablespoons tamari or soy sauce
1 teaspoon sesame oil
Instructions:
Cook the udon noodles (according to package instructions). Drain and rinse with cold water and set aside.
Combine the flour and 2 tablespoons of the oil in a small saucepan. Cook over med-low heat, stirring often, until the mixture browns to the color of caramel (about 10 minutes).
Stir in curry and garam masala and cook for another minute, stirring often.
Whisk in 1/2 cup of the broth and sugar, whisking constantly.
Cook until thickened (about 2-4 minutes). Remove from heat and set aside.
Heat the remaining 2 tablespoons of oil in a large skillet or wok and saute onion until soft (about 6-7 minutes).
Add the ginger, red pepper and jalapeno and saute for another 5 minutes.
Add broccoli and saute for another 5 minutes.
Add noodles, soy sauce and sesame oil to the skillet and saute for a few minutes while mixing everything together.
Whisk the remaining 1/4 cup broth into the curry sauce, then pour over the stir fry and saute an additional 2-3 minutes or until sauce is simmering and everything is warmed through.
Nutrition Info Per Serving: Calories 431 Total Fat 18 g Cholesterol 0 mg Sodium 1362 mg Potassium 435 mg Total Carbohydrate 59 g Dietary Fiber 6 g Sugars 8 g Protein 10 g