Watch video above to see how I made this delicious dish and scroll down for the written recipe!
Okay, I think I need to stop with the udon recipes but I’ve been pretty obsessed and addicted to udon noodles. If you don’t know, udon noodles are thick Japanese noodles made of wheat – normally served in a noodle soup style dish. Simply put, they are super chewy, delicious and satisfying.
You can buy the noodles pre-cooked or dry which has a slightly different consistency (it’s not as thick and round as pre-cooked). I decided to use some dry udon noodles because I’ve really been enjoying the taste and texture of them.
I’ve been meaning to do a curry udon recipe for a while (it’s been on my ever-growing to do list) and since I’ve been addicted to udon, I thought I might as well give it a try! This is something you could whip up quickly in probably about 10-15 minutes tops. You could even serve this curry on top of rice, if you don’t have udon noodles available. I think it would still be delicious.
Check out the video above for the delicious recipe and see below for the written instructions and ingredients. Enjoy!
Easy Vegan Curry Udon Recipe
Ingredients (1 serving):
- 1 serving/bunch of udon noodles
- 1-2 cloves garlic, minced
- 1/4 onion, sliced
- 1/4 cup zucchini, chopped
- 1/4 cup mushrooms, chopped
- Any sort of vegan protein of choice – I used vegan bacon, but I would recommend tofu, tempeh, beans, or any other vegan meat substitute.
- Broth ingredients:
- 1 cup boiling water
- 1/2 tsp kelp powder
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tsp vegetable oil
- 1 tbsp curry powder
- Starch water ingredients:
- 1/2 tbsp potato or corn starch
- 1 tbsp water
- Cook udon according to instructions – I’m making dry udon so it will take longer than pre-cooked udon. Once udon is done, drain and set aside (don’t rinse).
- While noodles are cooking, cut up vegetables and prepare the vegan protein of choice.
- In a bowl, add all stock ingredients together and mix well (make sure kelp powder is mixed in well).
- Heat a little oil in a wok or pot and add the onions. Cook for a couple of minutes then add garlic for another couple of minutes.
- Add the rest of the vegetables and the protein of choice.
- When the veggies are mostly cooked, turn the heat to a low and add the curry powder.
- Mix well and stir for a minute or so. Then add in the stock we prepared earlier.
- Let the mixture come to a soft boil on medium heat and while the vegetables are cooking, mix the starch water ingredients together in a small bowl.
- Turn the heat down to a low and add in the starch water. Stir for a few minutes until the mixture thickens. Turn off heat.
- Pour on top of cooked udon and serve hot! Garnish with green onions if you’d like.