In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.
sing dried mushrooms, soak then for 15 minutes in warm water
Cover and cook without stirring for about 10 minutes. Drain and
minutes.
Add in noodles, stir to separate, and cook
ry or grill the salmon for three minutes each side, beginning
ater to a boil. Cook udon noodles in boiling water, stirring occasionally
In a medium-size sauce pan, add water and memmi noodle soup base. Cook on medium-high heat until it begins to boil.
Reduce heat to medium; add curry sauce and cook until curry is hot, stirring occasionally.
In a separate sauce pan, boil water and cook udon noodles.
Place udon in a bowl and cover with curry sauce.
Add chopped green onions and boiled egg and serve immediately.
ater to a boil. Add udon noodles, and cook until tender, about
ater to a boil. Add udon noodles, and cook until tender, about
Cook udon or soba noodles in ample boiling water until
Cook udon noodles according to instructions. Drain and set aside to cool.
Slice salmon into strips.
Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl.
When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through.
Pour oil wasabi mixture over the salmon and noodles.
Sprinkle chives over the dish. Serve at room temperature.
Can be refrigerated overnight and served at room temperature next day.
he frozen udon for 1 minute. Loosen up the noodles once they start
Place udon noodles in a medium bowl. Cover with boiling water. Drain and keep warm.
Place chicken stock and ginger in a medium saucepan on high heat. Bring to a boil. Reduce heat to low. Add miso paste and simmer for 5 mins, until miso dissolves.
Add chicken and mushrooms and simmer for 5 mins, until chicken is cooked through. Add bok choy and cook for 1 min, until wilted. Remove from heat. Stir in noodles and serve.
he heat and let rest for a couple minutes. Stir in
p teriyaki sauce and marinate for 3 hours in the refrigerator
Bring 4 cups of lightly-salted water to a boil, and let the udon noodles simmer for about 5-6 minutes, and drain.
Put the udon noodles in a bowl and set aside.
Put the olive oil and tamari/soy sauce with a pinch of salt and pepper in the same pot to coat the vegetables and tofu, and let cook on medium heat while loosely covered to desired tenderness, about 10-12 minutes.
Uncover and add the cooked udon noodles, adding extra olive oil and tamari/soy sauce if needed. Stir until fully coated, then serve or freeze.
arge pot of water for cooking the udon noodles.
Meanwhile, bring dashi
ently separate the noodles while stirring.
Let the udon noodles thaw a
Partially cook broccoli and udon in salted boiling water for a few minutes
Prepare noodles according to package instructions. Drain