Roasted broccoli udon noodle bowl



Step 1

Preheat oven to 400 degrees F. In a large bowl, toss broccoli florets with 1 tablespoon olive oil and ginger and garlic powders. Season with salt and pepper. Transfer to a sheet pan and roast until florets are browned and tender, about 15 to 20 minutes. Remove from oven and set aside.

Step 2

Bring a large pot of water to a boil. Add udon noodles and cook according to package directions, stirring frequently until softened, about six minutes. Drain noodles and rinse thoroughly with cold water.

Step 3

Peel the carrots and shave into thin strips using a vegetable peeler.

Step 4

To serve, combine noodles, roasted broccoli, carrot, and edamame in a bowl and top with Shichimi Togarashi seasoning.

Photography by Jillian Guyette. Recipe development by Robert Luessen.