This is a quick and easy curry noodle that has a rich flavor despite having only a few ingredients.You can easily add in extra ingredients as you see fit or modify the portions of each depending on your preferences. For example, if you wanted to add a stronger flavor base, you could make a ginger garlic paste and add in the whites of green onions prior to adding in your onions.
Notes:
If you are planning to use tofu in this dish, it would be best to boil the tofu
for about 1-2 minutes in lightly salted water as this will both help to season the tofu and remove some of the
taste it acquires from the container it comes in. Both the curry roux and udon noodles can be made from
scratch if you’d like. Most pre-made curry packets are not that spicy, so you can add in extra heat by adding
in red pepper powder or adding in finely chopped red chiles and cook them alongside the garlic.
Ingredients
- Heavy Cream (8oz)
- Half a large white onion, cut into slivers
- 6-8 cloves of garlic, chopped coarsely
- Meat of choice, ~0.5lbs (can be substituted with mushrooms or tofu)
- Udon noodles (230g per person)
- Curry Roux brick (1/2 a piece from a brick)
Instructions
- Heat up a wok on medium high heat and then add in about 2 tablespoons of oil
- Fry the garlic for 10 seconds until fragrant
- Add in onions and cook until translucent, which should take no more than 1-2 minutes
- Add in meat and cook until onions begin to caramelize and meat is nearly fully cooked.
- Add in cream, lower heat, and begin stirring in the curry roux
- Once the roux has completely dissolved, remove the wok from heat and season with salt and pepper to taste
- Garnish with whatever you like - we used green onions and broccoli sprouts in ours to add some lightness to the rich taste of the curry.
