• Cooking Time: 30 minutes
  • Servings: 6
  • Preparation Time: 10 minutes


  • 1 cup hoisin sauce
  • ½ cup vegetable broth
  • ¼ cup white miso
  • ¼ cup sake
  • ¼ cup tomato paste
  • ¼ cup ponzu
  • 2 t chili garlic sauce
  • 1 t sesame oil
  • 1 cinnamon stick
  • 2 star anise
  • oil
  • salt
  • pepper
  • 6 wedged plums
  • 3 sliced broccoli stalks
  • 4 sliced carrots
  • 1 sliced celery stalk
  • 1 sliced bunch kale
  • 10 oz hot, cooked udon noodles
  • sesame seeds


  • Simmer hoisin sauce, broth, miso, sake, tomato paste, ponzu, chili garlic sauce, sesame oil, cinnamon stick and star anise 15 minutes; remove from heat.
  • Oil, season and grill plums and broccoli stalks until browned and softened; set aside. Fry carrots and celery over high heat 3 minutes; add kale and cook 3 minutes. Stir BBQ sauce into pan along with udon noodles, tossing well. Serve topped with broccoli and plums and sprinkled with sesame seeds.


This BBQ sauce shows off the best of both the sweet and savory flavors in Asian cuisine. Chewy udon noodles contrast with grilled broccoli and plum and then tossed together with sautéed carrots and kale.

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