Curry Udon Noodles
Ingredients: Frozen Udon Noodles, Beef Slices, Onion, Shimeji Mushrooms, Carrot · 30 min cook time · 415kcal · $6.12
Ingredients
200g Frozen Udon Noodles, 50g Beef Slices, 50g Onion, 50g Shimeji Mushrooms, 10g Carrot, 0.5tbsp Vegetable Oil, 1tbsp Curry Powder, 250ml Dashi Stock, 1tsp Sugar, 1.33tbsp Usukuchi Soy Sauce, to taste Long Green Onion, to taste Diluted Potato Starch, to taste Chopped Spring Onion Leaves
Instructions
1. Cut the onion in half lengthwise and then slice into 1cm (0.4") slices across the grain.
2. Slice the carrot into 4cm (1.6") slices and cut into 2mm (0.1") strips.
3. Tear the shimeji mushrooms into small pieces.
4. Slice the long green onion into 2cm (0.8") pieces.
5. Add a small amount of vegetable oil to a pot and turn on the burner.
6. Add in the white part of the long green onion sliced diagonally. Saute the onion to make it sweet and tender.
7. When the onion is deliciously browned, remove and save it on a plate.
8. Add the vegetable oil again and reheat the pot.
9. Add the onion, carrot and shimeji mushrooms. Lightly cook the ingredients.
10. When the oil is distributed evenly, add in the beef slices. Continue to saute the ingredients.
11. When the redness in the meat has disappeared, reduce the heat to low. Then, add the curry powder. Stir-fry and bring out the aroma.
12. Now, pour the dashi stock into the pot. Add the sugar, and usukuchi soy sauce or regular soy sauce. Combine the sauce.
13. Bring it to a boil on medium heat. Then, remove the foam.
14. When the vegetables soften, reduce the heat to low. Thoroughly stir the diluted potato starch and add it to the broth a little at a time.
15. Bring it to a boil on medium heat. Then, add the long green onion.
16. Place the frozen udon noodles into a pot of boiling water. Loosen up the noodles. Then, boil for 30 seconds.
17. Remove the pot and quickly place the udon into a mesh strainer. Remove the excess water thoroughly and place the noodles into a bowl.
18. Pour the hot curry sauce over the udon along with the ingredients.
19. Finally, top with the chopped spring onion leaves.
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