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
ready in about 30 minutes; serves 4
You might need to buy:
  • salt and pepper
  • soy sauce
  • sherry
  • brown sugar
  • rice vinegar
  • corn starch
  • sesame oil
  • sugar snap peas
  • water
  • red pepper flakes