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!
Ingredients
- 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.