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