Firecracker Udon Noodles with Charred Broccoli

Name: Firecracker Udon Noodles with Charred Broccoli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 shallots, sliced; 1 bunch tender-stem broccoli (about 8 oz); salt, to taste; 1 tbsp cooking oil; 3 cloves garlic, chopped; 2 tbsp soy sauce; 14 oz udon noodles; 2 tbsp vegan butter; 1 pouch firecracker sauce (approx. 4 oz); 1 cup coconut milk; 1/4 cup reserved noodle water; 1 tsp sesame seeds, for garnish

Firecracker Udon Noodles with Charred Broccoli is a vegan noodle dish combining thick udon in a spicy, creamy coconut firecracker sauce with smoky charred broccoli, ready in under 20 minutes.

🌍Asian 🏷️Udon 🏷️Noodles 🏷️Vegan 🏷️Firecracker sauce Spicy

🏷️

🏷️Creamy

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TikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 shallots, sliced
1 bunch tender-stem broccoli (about 8 oz)
salt, to taste
1 tbsp cooking oil
3 cloves garlic, chopped
2 tbsp soy sauce
14 oz udon noodles
2 tbsp vegan butter
1 pouch firecracker sauce (approx. 4 oz)
1 cup coconut milk
1/4 cup reserved noodle water
1 tsp sesame seeds, for garnishoptional

12 Ingredients

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Instructions

1
Start by slicing your shallots and chopping the garlic. Set aside.
2
Add the tender-stem broccoli to a large pan with salt and oil. Cook over medium-high heat until it begins to char.
3
Once charred, add the soy sauce to the broccoli. Then add a splash of water and cover with a lid to steam and soften for a minute or two.
4
While the broccoli cooks, cook the udon noodles according to package directions. Reserve about 1/4 cup of the noodle water before draining.
5
Remove the cooked broccoli from the pan and set aside.
6
In the same pan, melt the vegan butter. Add the sliced shallots and cook until softened and lightly browned.
7
Add the chopped garlic and cook for another 30 seconds until fragrant.
8
Pour in the firecracker sauce and let it cook for a few minutes.
9
Stir in the coconut milk to create a creamy sauce.
10
Add the cooked udon noodles and the reserved noodle water to the pan. Stir to coat the noodles completely in the sauce.
11
Let the noodles and sauce simmer for a few minutes to allow the sauce to thicken slightly.
12
To serve, pour some of the sauce into a bowl, then top with the noodles. Arrange the charred broccoli on top and finish with a sprinkle of sesame seeds.

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Tips & Notes

Pro tips

Char the broccoli in batches over high heat without stirring for the first 2–3 minutes to develop smoky, caramelized edges.
Warm the firecracker sauce gently with coconut milk off-heat before tossing to preserve its spice and prevent curdling.
Cook udon noodles just until tender; avoid overcooking or they become mushy when mixed with the sauce.
Reserve 1/2 cup noodle cooking water to loosen the sauce if it becomes too thick after combining.

Substitutions

Tender-stem broccoli → regular broccoli florets (cut smaller for even cooking)
Coconut milk → cashew cream or oat cream (maintains creaminess, slightly less richness)
Vegan butter → sesame oil (1 tbsp, adds nuttiness instead of richness)
Udon noodles → ramen or soba noodles (adjust cooking time per package)

Storage & make-ahead

Store cooled noodles and broccoli separately in airtight containers for up to 3 days; reheat noodles gently with a splash of water and recrisp broccoli in a hot skillet before combining with reheated sauce.