Curry Udon

Curry Udon

Curry Udon

Ingredients: 6 servings

S&B Golden Curry Sauce Mix
(mild, medium hot or hot)
120 g / 4.2 oz
Large onion, finely chopped1 pcs
Beef, thinly sliced 250 g / 8.8 oz
Chestnut mushrooms, finely sliced8 tbsp
Vegetable oil1 tbsp / 800 ml / 28.2 oz
Soup stock1300 ml / 45.9 oz
Soy sauce2 tbsp
Soft boiled udon6 packs
Spring onion stems, finely sliced2 pcs
Red chili pepper, sliced1 pcs

Directions

  1. Heat the oil in a medium saucepan, add the onion and fry gently on low heat until lightly browned.
  2. Add thinly sliced beef and mushrooms and fry for 3 minutes until browned.
  3. Add 1300 ml of soup stock and bring to boil. Reduce to medium heat and simmer for 15 minutes until the beef is tender. Skim away any surface scum.
  4. Remove from the heat and cool for 3 minutes then add the curry roux in pieces.
  5. Bring back to boil, add the soy sauce, reduce heat to low and simmer for 5 minutes. Stir constantly to avoid burning the sauce.
  6. Bring 2l of water to boil in a pan, boil the udon noodles for 3 minutes then drain.
  7. Serve the udon with the curry in a bowl, garnished with spring onions. Top with chili if you like it hot.

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