Japanese Style Curry Udon Noodles (Karei Udon)
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Noodles
- Japanese
- Boiling
- Simmering
- Easy
Dietary
- Vegan
Allergens
- Wheat
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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
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Equipment
2 quart saucepan, large pot, whisk, colander, 4 large bowls
Ingredients
- 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
Instructions
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.
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