Dinner Tonight: Curried Udon Noodle Stir-Fry
From Recipes 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 it mixes curry powder with a straight flour roux. Instead of slowing everything down, it helps the sauce coat every noodle with the sauce. The recipe originally had seitan, but I’m not much of a fan. You could add chicken or shrimp if you’d like, but I think it works fine as a veggie-filled noodle dish. Curried Udon Noodle Stir-Fry – serves 2 to 3 – Adapted from The Kitchn . Ingredients 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 …
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Tags: broccoli, browns, Curry, directions, flour, heat, italian, recipe, roux, until-the-roux
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