Curry Udon With Vegetables

This Curry Udon recipe with vegetables is a great recipe to use up leftover curry sauce. It's a mashup of udon noodle soup & Japanese curry.

Course: Main Course

Cuisine: japanese, asian, chinese

Keyword: curry, curry noodles, udon

Servings:

Fiona’s homemade curry roux & 500ml water or Fused Katsu Curry Paste & 400ml coconut milk Recipe for curry roux or shop for Fused Katsu Paste
2 bundles or portions of udon noodles
A few handfuls of mushrooms washed and roughly chopped
A handful of baby sweetcorn washed and roughly chopped
A handful of mangetout washed and roughly chopped
Spring onion finely chopped, to garnish

If using Fiona's homemade curry roux then place the curry roux and cold water in a saucepan on a medium heat and mix well with a whisk or fork.
Bring to the boil and then reduce to a simmer for about 15 minutes or until it’s thickened to your liking (stirring intermittently).
Cook the udon noodles according to the pack instructions. Then, along with the vegetables, add to the curry. Continue to simmer for a few more minutes.
Divide evenly between bowls, garnish and serve.