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
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