Udon Noodles - Kare Udon - Vegetarian Version

This is a comforting  udon noodle recipe from Japan. This is easy to prepare but is addictively delicious. This recipe is vegetarian but can be veganized.

This is one of our favorite noodle recipe. The curry powder tastes very similar to the one used in our curries and hence there is a touch of comfort. The roux is made with butter and that adds to the lip-smacking flavor. If you love rasam and curry, or maggi noodles, then this would be your favorite. To make it spicy, add a little cayenne to the roux.

A roux is prepared with curry powder, which is then added to simmering broth with veggies and proteins. This is then served over noodles. Sake is used but I have replaced that with rice vinegar in this recipe. Instead of beef, I have used tofu cubes for protein source. Also a little of carrots and green beans matchsticks are added to increase the nutrition and also because I love veggies. Dashi broth (seaweed broth) is usually added in Japanese cuisine. I have used water, but veggie broth can also be used. So, salt should be added to the curry base. Udon noodles are thicker noodles. If you can't find them, substitute what you have.

Japanese curry is usually milder than Indian curry. The curry powder is available in many stores or can be made by mixing curry powder and garam masala. Curry roux cubes are also available for easier use. I followed my recipe from Just One Cookbook, but made a vegetarian version and adjusting a ittle bit to balance the flavors.

 

This recipe is part of my culinary journey around the world exploring noodles from different regions of the world. In this journey I have veganized many recipes. I am doing this for Blogging Marathon where we share three days a week and for every week in a month. Here is a list of noodles I have shared so far. Make sure to try and do please leave a comment.

A - Angel Hair Pomodoro

B - Bibim Guksu

C - Chow Mein Noodles

D - Dan Dan Noodles - Vegan Sichuan Noodles

E - Egyptian Kushari

F - Fideua

G - Glass Noodle Stir-Fry - Korean Japchae

H - Haluski

I - Idiyappam

J - Jajangmyeon Vegan Version

K - Kongguksu

L - Laphing - Tibetan Yellow Laphing

M - Mee Goreng

N - Nan Gyi Thoke

O - Ohn No Khauk Swe

P - Pad Thai

Q - Qatari Balaleet

R - Rabokki

S - Si Chet Kaho Swe

T - Tutmaji

Ingredients

Serves 4 people

For noodles

Udon - 250g

Water to cook noodles

For curry paste

Butter - 3 tbsp

All-purpose flour - 4 tbsp

Curry powder - 1 tbsp

Garam masala - 1 tbsp

For curry

Oil - 1 tbsp

Onion - 3/4 cup, sliced

Green beans - 1/2 cup, thinly sliced

Carrots - 3/4 cup, thinly sliced

Tofu - 8-oz., cubed

Salt - 3/4 tsp

Water - 4 cups

Green onions - 2 to 3 tbsp, sliced

Rice vinegar - 1 tbso

Soy sauce - 2 tsp

Method

To make the roux, heat the butter and add the flour. Whisk and cook till golden. Add the curry powder and cook fora couple of minutes. Set aside.

Heat oil in a sauce pot. Add onions, carrots and beans and saute for 5-6 minutes, until they are crisp tender. Add the tofu and saute for 3-4 minutes. 

In the meantime, cook udon noodles according to package directions and set aside.

Add rice vinegar and water, followed by salt. Cover and bring to a simmer. 

Add the curry powder roux and soy sauce. Mix thoroughly to distribute the roux without any lumps. Simmer for two minutes. Add green onions.

To assemble: Divide the noodles into four bowls. Add the curry. Garnish with extra green onions.

Serve immediately.