Recipe by Tish
I love the idea of the mixture of curry in this traditional udon noodle recipe! If you haven't tried udon noodles: they are a thick noodle used in many Asian recipes
Top Review by Chefaiath
Tastes just like the soup I buy at my favourite Japanese restaurant! I did however make it in a much smaller portion, skipped the syrup and used about half the required stock. It makes it thicker and the flavours stronger. Add veggies and life is perfect.
- 4 tablespoons oil
- 1⁄2 cup flour, plus
- 2 tablespoons flour
- 1 -2 tablespoon curry powder
- 5 cups vegetable stock or 5 cups mushroom stock
- 4 tablespoons soy sauce
- 2 teaspoons maple syrup or 2 teaspoons other artificial sweetener
- 8 -10 ounces udon noodles
- water, for boiling udon noodles
- 3 -4 scallions or 3 -4 green onions, chopped
Directions See How It's Made
- In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
- Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.