Name: Curried Udon Noodles (Yaki Udon)
Yield: Serves 2
Cuisine: Japan
Ingredients: 2 scant teaspoons curry powder; 3 tablespoons mirin; 2 tablespoons Japanese soy sauce; Aonori (dried seaweed powder) or shredded nori; Pink pickled ginger; Juice of ½ a lime; 300 g (10½ oz) fresh udon noodles (or 200 g/7 oz dried, cooked); 2 baby bok choy, quartered; 8 shiitake mushrooms, sliced; 50 g (2 oz) mange tout (snowpeas); Grinding of black pepper; 2 garlic cloves, minced; 1 teaspoon toasted sesame oil; 3 spring onions (scallions), cut at an angle into 3 cm (1¼ inch) pieces; 1 onion, thickly sliced; 1 tablespoon neutral oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Nutmeg Trail

By Eleanor Ford

Published 2022

About

A quick and immensely satisfying one-wok meal.

Get cooking now and you could be eating in 15 minutes, or read on for a little history. In the past 150 years, Japan has become a nation of curry lovers with a heavily Japanised influence on the Indian flavours. Curray, as it is locally known, is served donburi-style over rice with pickles, cooked into rich noodle soups or stuffed into the slightly sweet buns of every convenience store. It is also a favourite for school lunches and the