One of my winter favourites which is simple and quick to make!
Udon is a wheat flour noodle very commonly used in Japanese cuisine. It goes well with soup and even in stir-fries.
You may think errh – curry in soupy noodles? Give it a go as the flavours go really well together and may change your mind!
Calories: 240 kcal | Protein: 30 g
1 white onion
4 spring onions (diced)
2 tbsp sake (Japanese wine)
3 x 5g packets of dashi
1400 ml water
4 cubes Japanese curry roux (50g)
4 tsp soy sauce
4 udon packets
1 tbsp vegetable oil
1 pack white/brown beech mushrooms
4 bak Choi
500g frozen beef rolls, pork or chicken
4 eggs either fried or soft boiled and marinated
Slice the onions into 1 cm thick triangular shaped
Heat oil in a medium pot and add the onion. Sauté on medium heat until golden brown. Add your protein source and cook until it is no longer pink.
Add the sake, dashi mix and mushrooms. Reduce the heat to low and cook for 5 minutes with the lid on.
Depends on what meat you put in, skim off the fat from the soup whilst it is cooking.
Prepare the udon by boiling water in the kettle. Use a different saucepan and add the udon and water. Cook according to the package instructions. Drain the noodles once done and set aside.
Turn off the heat and put a cube of curry roux in a ladle slowly letting it dissolve by using a chopstick or fork before releasing it into the pot. Continue adding the remaining cubes using this method.
Add the soy sauce and mix well. Turn off the heat and keep it warm.
Cook the eggs either fried or soft boiled.
Divide the udon into separate bowls. Pour the curry soup over the udon. Serve with the egg and spring onions.