Vegetable Curry Udon
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Ingredients
- 1 onion, sliced
- 1 carrots, sliced
- 500 g udon noodles
- 2 tbsp mild curry powder
- 2 tbsp cornflour
- 800 ml vegetable stock
- 2 tbsp soy sauce
- 15 g unsalted butter
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 297 kcal
- Protein
- 8.6 g
- Carbohydrate
- 46.3 g
- of which sugars
- 4.6 g
- Fat
- 7.9 g
- of which saturates
- 2.5 g
- Fibre
- 4.1 g
- Salt
- 3.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil and butter in a large pan over a medium heat and cook the onion and carrot for 5-6 minutes until softened.
- 2
Stir in the curry powder and cook for 1 minute, then mix the cornflour with a splash of the vegetable stock to a smooth paste and stir in.
- 3
Pour in the remaining stock and the soy sauce, bring to a simmer and cook for 8-10 minutes until the carrot is tender and the broth has thickened slightly.
- 4
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the curry broth over the noodles to serve.
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