This saucy noodle dish is inspired by the slightly sweet, mellow curries that are hugely popular in Japan for lunch and dinner, or so we hear. A simple roux-based curry sauce is prepared first, then stirred into udon, bits of sautéed seitan, and crips veggies. Experiment – change the vegetables, use tofu in place of seitan, try different brands of curry powder – the variations are endless.

serves 4
You might need to buy:
  • fresh udon noodles or dried udon noodles
  • Curry roux sauce:
  • peanut oil
  • all-purpose flower
  • curry powder
  • garam masala
  • vegetable broth
  • sugar
  • Udon noodle stir-fry:
  • peanut oil
  • grated fresh ginger
  • vegetable broth
You might need to buy:
  • chicken bouillon cubes
  • powdered nutmeg
  • fresh spinach or the equal amount frozen
  • curry
  • small onions
  • Olive Oil
  • liter/34 oz. water
  • Salt & Pepper
  • Egg noodles
Belongs to artmem Beef Curry Soup 

This enticing soup originated in South Africa with the curry spice influence of the North

ready in about an hour and a half; serves 6
You might need to buy:
  • beef stock
  • margarine
  • cubed beef stew meat
  • curry powder
  • bay leaves
  • distilled white vinegar
  • salt