Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Japanese curry noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 eggs
- 1 small onion, chopped
- 8 baby carrots, peeled and halved
- oil
- 1 1/2 tbsp butter
- 1 1/2 tbsp plain flour
- 1 1/2 tbsp curry powder
- a pinch chilli flakes, (optional)
- 650ml veg stock
- a handful baby leaf greens, shredded
- 300g ready-to-eat udon noodles
- 2 tsp soy sauce
- 2 spring onions, chopped, to serve
Method
- STEP 1
Drop the eggs into boiling water and cook for 7 minutes, then cool in a bowl of iced water. Peel and halve.
- STEP 2
Cook the onion and carrot in a splash of oil until softened then scoop out of the pan.
- STEP 3
Add the butter and stir in the flour. Keep stirring until the mix turns straw-coloured and smells nutty. Add the curry powder and chilli flakes and cook for another 2 minutes.
- STEP 4
Gradually stir in the veg stock. Add back the onion and carrot and cook until the carrots are tender. Add the greens and cook for a minute, then add the noodles until heated through. Stir in the soy and serve in bowls topped with the spring onion and eggs.
