Firecracker Udon Noodles with Charred Broccoli

Start by slicing your shallots and chopping the garlic. Set aside.

Add the tender-stem broccoli to a large pan with salt and oil. Cook over medium-high heat until it begins to char.

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.

While the broccoli cooks, cook the udon noodles according to package directions. Reserve about 1/4 cup of the noodle water before draining.

Remove the cooked broccoli from the pan and set aside.

In the same pan, melt the vegan butter. Add the sliced shallots and cook until softened and lightly browned.

Add the chopped garlic and cook for another 30 seconds until fragrant.

Pour in the firecracker sauce and let it cook for a few minutes.

Stir in the coconut milk to create a creamy sauce.

Add the cooked udon noodles and the reserved noodle water to the pan. Stir to coat the noodles completely in the sauce.

Let the noodles and sauce simmer for a few minutes to allow the sauce to thicken slightly.

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.