Vegetarian Curry Udon Noodles Recipes

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CURRY UDON



Curry Udon image

This is not just a simple bowl of udon noodles but curry flavoured noodles with pork, shallots (scallions), aburaage (deep fried tofu) and fish cakes. I made the curry sauce from scratch and flavour is amazing. Omit meat and fish cakes and make it a vegetarian version of curry udon with konbu dashi stock.

Provided by Yumiko

Categories     Main

Time 20m

Number Of Ingredients 14

2 servings of fresh udon noodles ((note 1))
4 shallots ((scallions))
2 short chikuwa sticks ((note 2))
1 aburaage
150 g pork belly (, thinly sliced into bite size pieces (note 3))
700 ml dashi stock
1 tsp oil
Salt & pepper
1 tbsp curry powder
1 tsp turmeric powder
2 tbsp cornflour/corn starch
5 tbsp dashi or water
3 tbsp soy sauce
2 tbsp mirin

Steps:

  • Cut shallots diagonally into about 5cm (2") long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16") wide pieces.
  • Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½") wide pieces.
  • Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.
  • Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.
  • Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.
  • Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.
  • Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.
  • The sauce will start to thicken. When the sauce starts boiling, turn the heat off.
  • Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.
  • Serve immediately.

VEGETARIAN THAI CURRY WITH UDON NOODLES



Vegetarian Thai Curry with Udon Noodles image

This is our go-to vegetarian Thai curry recipe that's both healthy and delicious. Colorful fresh vegetables are simmered in a creamy coconut curry broth and served with crispy tofu and chewy udon noodles. It's an easy-to-make meat-free meal that everyone will love, and it's ready in just 30 minutes!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 16

8 ounces dried udon noodles
1 tablespoon avocado oil
1 package medium-firm tofu (cut into chunks and dried well)
2 15-ounce cans coconut milk (can be light)
6 tablespoons red Thai curry paste (or to taste)
2 tablespoons soy sauce
1 tablespoon coconut sugar
2 medium onions (cut into thick slices)
1 medium Japanese eggplant (cut into half-moons)
4 bunches baby bok choy (torn into pieces)
2 medium bell peppers (cut into strips)
2 medium carrots (cut into rounds)
2 stalks celery (cut into half-moons)
1 cup purple or green cabbage (chopped)
3 green onions (cut into 1-inch slices)
Sea salt (to taste)

Steps:

  • Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to the package directions (usually 8 minutes.) Drain and rinse under running water.
  • Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu and cook until crispy and browned on one side, about 7-8 minutes. Carefully flip the tofu and brown it on the other side.
  • Meanwhile, combine coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring to a simmer then add the onion and eggplant. Reduce heat and simmer for 5 minutes.
  • Add all the remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to overcook the veggies, they turn to mush very easily!)
  • Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 572 kcal, Sugar 17 g, Sodium 1517 mg, Fat 23 g, SaturatedFat 14 g, Carbohydrate 68 g, Fiber 11 g, Protein 22 g, UnsaturatedFat 6 g

CURRY UDON



Curry Udon image

A great Japanese winter noodle soup dish! My absolute favorite meal while living in Japan. Add udon to the curry broth all at once, or to each serving bowl.

Provided by liquidtrance

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

3 carrots, cut into bite-size pieces
1 small onion, cut into bite-size pieces
3 tablespoons water
¼ cup vegetable oil
½ cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons red curry powder
5 cups hot vegetable stock
¼ cup soy sauce
2 teaspoons maple syrup
8 ounces udon noodles, or more to taste

Steps:

  • Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
  • Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
  • Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

Nutrition Facts : Calories 442.3 calories, Carbohydrate 65.2 g, Fat 15.8 g, Fiber 4.8 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 1853.5 mg, Sugar 9.4 g

CURRY UDON



Curry Udon image

Japanese curry bricks deserve their place in our pantries as a staple - inexpensive, with a long shelf life, and full of fast flavor. For those without easy access to store-bought curry bricks, you can make your own or opt for this recipe, in which a quick roux is made using a commercial curry powder blend. A Japanese brand like S&B is ideal, though most products labeled "curry powder" will work. If you have curry bricks in your pantry, you can use them and skip to Step 4, but note the package instructions to determine how many bricks to use. This recipe makes a thick, silky broth that clings ardently to the chubby udon noodles. Potatoes, carrots and onions are common ingredients used in Japanese curry, and while the spinach is not traditional, it adds a nice green element; substitute with broccoli, baby bok choy or kale if you prefer.

Provided by Hetty McKinnon

Categories     dinner, weeknight, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

Kosher salt (such as Diamond Crystal)
1 1/2 pounds fresh udon noodles (vacuum-sealed)
1 tablespoon neutral oil, such as grapeseed or canola
1 yellow onion, peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch chunks
6 cups vegetarian dashi (see Tip) or vegetable stock
2 teaspoons soy sauce or tamari
1 teaspoon granulated sugar
4 handfuls baby spinach leaves (about 5 ounces)
6 tablespoons unsalted butter
1/3 cup all-purpose flour
2 tablespoons Japanese curry powder (such as S&B)
1 tablespoon garam masala
1/2 teaspoon ground cayenne

Steps:

  • Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients. Keep the pot out for making the curry broth. (No need to rinse.)
  • To make the curry roux, place a medium saucepan over medium heat. Add the butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the curry powder, garam masala and ground cayenne. Remove from the heat and set aside.
  • Place the large pot from Step 1 over medium-high heat and add the neutral oil. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Add the potatoes and carrots, and stir. Pour in the dashi or stock, soy sauce or tamari, sugar and ½ teaspoon of salt, and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 10 to 12 minutes, until the vegetables are just tender.
  • When the vegetables are tender, add the curry roux (if you are using store-bought curry bricks, add them now, checking package instructions to determine how many bricks to add) and stir until the broth thickens. It should be the consistency of a thick soup broth (like chowder). If it is too thick, add some water to loosen.
  • Add the udon to the broth, along with the spinach. Cook for about 2 minutes, until the noodles are just warmed through and the spinach is just wilted.
  • Divide the noodles and broth equally among four serving bowls, and eat immediately.

VEGGIE YAKI UDON



Veggie yaki udon image

Pack in the veg with our flavour-packed Japanese-inspired yaki udon. It takes just 25 minutes to make and is healthy and low in fat and calories to boot

Provided by Esther Clark

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 11

1½ tbsp sesame oil
1 red onion , cut into thin wedges
160g mangetout
70g baby corn , halved
2 baby pak choi , quartered
3 spring onions , sliced
1 large garlic clove , crushed
½ tbsp mild curry powder
4 tsp low-salt soy sauce
300g ready-to-cook udon noodles
1 tbsp pickled sushi ginger , chopped, plus 2 tbsp of the brine

Steps:

  • Heat the oil in a non-stick frying pan or wok over a high heat. Add the onion and fry for 5 mins. Stir in the mangetout, corn, pak choi and spring onions and cook for 5 mins more. Add the garlic, curry powder and soy sauce, and cook for another minute.
  • Add the udon noodles along with the ginger and reserved brine, and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve.

Nutrition Facts : Calories 366 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.4 milligram of sodium

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