40min 4 ppl
Vegan Curry Udon
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 8 steps
Medium: 31–60 min or 7–12 steps
440 kcalper person
Protein 10g
Carbs 64g
Fats 14g
About this dish
Udon noodles drowned in a curry broth thickened with a plant-based roux, king oyster mushroom and vegetables simmered soft inside it. Two comfort foods that were always going to end up in the same bowl, made without any meat.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomssliced250 g
- Onionsliced1
- Carrotssliced100 g
- Spring onionssliced2
Tins & Jars
- Vegan Japanese curry roux100 g
- Kombu dashi900 ml
Dried Goods
- Udon noodles600 g
Oils & Condiments
- Soy sauce20 ml
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Slice the onion and carrots.
Approx. 5 minutes
2
Cook the udon noodles in a large pot of boiling water according to the packet instructions, then drain and divide between bowls.
Approx. 6 minutes
3
Heat the vegetable oil in a large saucepan and stir-fry the king oyster mushroom for 4 minutes until browned.
Approx. 4 minutes
4
Add the onion and carrots and stir-fry for 3 minutes more.
Approx. 3 minutes
5
Pour in the kombu dashi and bring to a simmer, then cook for 10 minutes until the vegetables are tender.
Approx. 8 minutes
6
Break the curry roux into the pan and stir until fully dissolved, then simmer for 5 minutes, stirring, until thickened.
Approx. 6 minutes
7
Stir in the soy sauce.
Approx. 2 minutes
8
Ladle the curry broth over the noodles and scatter with sliced spring onion.
Approx. 3 minutes
