I've gone a little noodle crazy. Though I've done my fair share of Italian pasta dishes over the years, it wasn't until the past few months that I started eating Asian noodles with abandon. I guess I finally realized a simple sauce and vegetables works just as well for udon as it can for spaghetti. This recipe from The Kitchn is one of the better ones I've found recently.
Don't confuse this recipe with the Curry and Pork Noodles (though that one's great, too). What's interesting about this dish is that
- Yield:2 to 3
- 1/2 pound fresh udon
- 4 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon garam masala
- 3/4 cup vegetable broth
- 2 teaspoons sugar
- 1 large yellow onion, sliced thinly
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, seeded, and thinly sliced
- 1 hot red chile, stemmed, seeded, and thinly sliced
- 1/2 pound broccoli florets, chopped
- 3 tablespoons soy sauce
Bring a pot of water to a boil. Cook the udon according to the directions on the packaging. Drain, and then rinse well under cold water.
Pour 2 tablespoons of the oil into a medium saucepan. Turn the heat to medium-low and add the flour. Stir well, and cook until the roux browns, about 10 minutes.
Add the curry powder and garam masala to the roux, cook for another minute. Slowly whisk in 1/2 cup of the vegetable stock. Continue whisking, and add the sugar. When the sauce is thick, turn off the heat and set the saucepan aside.
Pour 2 tablespoons of the oil into a large non-stick skillet set over medium heat. Add the onion and cook until soft, about 5 to 6 minutes. Then add the ginger, red bell pepper, and chile. Cook for another 5 minutes. Add the broccoli, and cook for 4 to 5 minutes.
Add the udon noodles to the pan. cook for about a minute, and then pour in the soy sauce. Cook for a minute.
Whisk in the remaining vegetable broth with the curry roux. Pour this sauce into the pan with the noodles. Stir well, and cook for another minute or so, until warm.