Curried Udon noodles – cooked in curry spices, coconut milk and vegetables. Coconut milk has been one of my favourite ingredients to cook with this Quarantine. And I always like to make it at home. From South Indian curries to Thai curries to Khow Suey and Laksa. I have tried it all. So, it was only a matter of time that I infused it in a meal bowl.
Udon noodles are thick wheat flour noodles most often featuring in Japanese dishes. These curried udon noodles feature a mix of veggies, coconut milk, tamarind pulp, and mild spices. Topped with sesame seeds and crushed peanuts!
Try some of my favourite coconut milk recipes –
Kerala Vegetable stew
Red Thai Curry
Massaman Curry
Khow Suey
Vegan Laksa
Ingredients for Curried Udon Noodles – serves 4
- Udon Noodles – 4 ounces
- Onion – 1 medium-sized, chopped
- Ginger – 1 tsp, minced
- Garlic – 1 tsp, minced
- Turmeric – 1/2 tsp
- Coriander powder – 1 tsp
- Red chili powder – 1 tsp
- Vegetables – 1 cup, chopped (I used zucchini, beans, and carrots)
- Tamarind pulp – 1 tsp
- Lemon juice – 1 tbsp
- Soy sauce – 1 tbsp
- Brown sugar – 1 tbsp
- Salt – to taste
- Coconut oil – 1 tbsp
- Coconut milk – 1-1/4 cup (1 cup thin milk, 1/4 cup thick)
- Crushed peanuts – 1/4 cup
- Sesame seeds – 2 tbsp
Method
- Heat coconut oil in a pan, add the chopped onion, ginger, and garlic. Cook on medium heat for 5 minutes until the onions turn transparent.
- Season with the spices, turmeric, red chili powder, and coriander powder. Mix well and cook for another 5 minutes on low heat.
- Add the chopped vegetables and mix well. Cover and cook for 5 minutes on medium heat.
- In a bowl, mix together the tamarind pulp, lemon juice, soy sauce, and brown sugar. Add this mix and the thin coconut milk to the pan.
- Mix and bring to a boil. Simmer and cook on low heat for 10 minutes.
- Bring a pot of water to boil, add a pinch of salt and cook the noodles according to the packet instructions.
- Drain the noodles and run it under cold water to avoid the noodles from sticking.
- Add the noodles to the curry pan. Season with salt and mix well. The curry should envelop the noodles well as you mix them.
- Turn off the heat and add the thick coconut milk. Let it rest for 10 minutes before serving.
Top with crushed peanuts and sesame seeds!
Curried Udon Noodles
Curried Udon noodles – cooked in curry spices, coconut milk and vegetables. These curried udon noodles feature a mix of veggies, coconut milk, tamarind pulp, and mild spices. Topped with sesame seeds and crushed peanuts!
Yield: 4 people
Calories: 344kcal
Materials
- 4 ounces Udon noodles
- 1 tsp Ginger minced
- 1 tsp Garlic minced
- ½ tsp Turmeric
- 1 tsp Coriander powder
- ½ tsp Red chili powder
- 1 cup Chopped vegetables I used carrots, beans and zucchini
- 1 tsp Tamarind pulp
- 1 tbsp Lemon juice
- 1 tbsp Soy sauce
- 1 tbsp Brown sugar
- Salt to taste
- 1 tbsp Coconut oil
- 1¼ cup Coconut milk 1 cup thin milk, 1/4 cup thick
- ¼ cup Crushed peanuts
- 2 tbsp Sesame seeds
Instructions
- Heat coconut oil in a pan, add the chopped onion, ginger, and garlic. Cook on medium heat for 5 minutes until the onions turn transparent.
- Season with the spices, turmeric, red chili powder, and coriander powder. Mix well and cook for another 5 minutes on low heat.
- Add the chopped vegetables and mix well. Cover and cook for 5 minutes on medium heat.
- In a bowl, mix together the tamarind pulp, lemon juice, soy sauce, and brown sugar. Add this mix and the thin coconut milk to the pan.
- Mix and bring to a boil. Simmer and cook on low heat for 10 minutes.
- Bring a pot of water to boil, add a pinch of salt and cook the noodles according to the packet instructions.
- Drain the noodles and run it under cold water to avoid the noodles from sticking.
- Add the noodles to the curry pan. Season with salt and mix well. The curry should envelop the noodles well as you mix them.
- Turn off the heat and add the thick coconut milk. Let it rest for 10 minutes before serving.
- Top with crushed peanuts and sesame seeds!
Notes
Please note the Nutritional Value is approximate and would change as per the ingredients and produce you use.
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