VEGETARIAN THAI CURRY WITH UDON NOODLES
This is our go-to vegetarian Thai curry recipe that's both healthy and delicious. Colorful fresh vegetables are simmered in a creamy coconut curry broth and served with crispy tofu and chewy udon noodles. It's an easy-to-make meat-free meal that everyone will love, and it's ready in just 30 minutes!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to the package directions (usually 8 minutes.) Drain and rinse under running water.
- Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu and cook until crispy and browned on one side, about 7-8 minutes. Carefully flip the tofu and brown it on the other side.
- Meanwhile, combine coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring to a simmer then add the onion and eggplant. Reduce heat and simmer for 5 minutes.
- Add all the remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to overcook the veggies, they turn to mush very easily!)
- Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 572 kcal, Sugar 17 g, Sodium 1517 mg, Fat 23 g, SaturatedFat 14 g, Carbohydrate 68 g, Fiber 11 g, Protein 22 g, UnsaturatedFat 6 g
CURRY UDON
This is not just a simple bowl of udon noodles but curry flavoured noodles with pork, shallots (scallions), aburaage (deep fried tofu) and fish cakes. I made the curry sauce from scratch and flavour is amazing. Omit meat and fish cakes and make it a vegetarian version of curry udon with konbu dashi stock.
Provided by Yumiko
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Cut shallots diagonally into about 5cm (2") long pieces. Slice chikuwa diagonally into 4 cm long, 5mm (3/16") wide pieces.
- Pour boiling water (not in ingredients) over the aburaage to remove excess oil and squeeze moisture out. Cut the aburaage into two lengthwise, then cut them crosswise into 1.5 - 2cm (½") wide pieces.
- Add all the Curry Mixture ingredients to a bowl and mix well using a whisk, ensuring that corn flour is dissolved.
- Add oil to a large fry pan or a saucepan and heat over medium high heat. Add pork, season with a pinch of salt and pepper, and cook for 1-2 minutes until the pork pieces are nearly cooked.
- Add shallots, chikuwa and aburaage to the pan and cook further 30 seconds.
- Add dashi stock and turn the heat up to high. When it starts boiling, scum might surface. Remove as much as possible.
- Mix the curry mixture in the bowl again ensuring that corn flour has not collected at the bottom of the bowl. Add the mixture to the pan and turn down the heat to medium.
- The sauce will start to thicken. When the sauce starts boiling, turn the heat off.
- Transfer heated udon noodles to two serving bowls and pour curry sauce over the udon.
- Serve immediately.
IZAKAYA SAKURA KURO CURRY (BLACK CURRY)
The curry normally would be served over tonkatsu (breaded pork cutlets) but can be served over grilled vegetables or just straight over cooked rice. The curry can be made ahead of time and reheated just before serving. Vegetarians can omit the port butt cubes and still have a very delicious meal.
Provided by Member 610488
Categories Curries
Time 2h39m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large saute pan over medium high heat.
- Salt and pepper the pork cubes then add to the pan in a single layer. Let the meat brown on one side, then use tongs or chopsticks to flip them over and brown the other side. Transfer the pork to a bowl and turn the heat down to medium low.
- Add the onions and cover with a lid for 10 minutes. Remove the lid and continue caramelizing the onions until they are dark brown and glossy (about 1 hour). Stir occasionally.
- Add the browned pork, wine, water, carrots, potatoes, salt, tonkatsu sauce, tomato paste, applesauce, and black garlic oil then bring to a boil over high heat. Turn the heat down to medium low and simmer partially covered until the carrots are tender (about 45 minutes).
- Meanwhile, make the roux by melting the butter over medium low heat. Add the flour, stirring while cooking until the mixtures turns a golden brown. Add the curry powder and black pepper and stir to incorporate (it will turn into a paste). Remove from the heat and set aside until the carrots are tender.
- Make a batch of tonkatsu (breaded pork cutlets) or grill some vegetables to serve the curry sauce on.
- Finish the curry by ladling some of the liquid the meat and veggies have been cooking in into the roux and whisk until there are no lumps. Pour this mixture back into the other pot and gently stir until the curry is thickened. Taste for salt and adjust as needed. When you're happy with it, add the peas and chocolate and stir until the chocolate is melted and incorporated.
- Slice the tonkatsu or portion the grilled vegetables and plate along with some cooked rice. Pour the sauce all over the plated food and serve.
Nutrition Facts : Calories 637.9, Fat 30.8, SaturatedFat 12.3, Cholesterol 97.7, Sodium 1092.5, Carbohydrate 48.1, Fiber 7.1, Sugar 9.1, Protein 27.2
IZAKAYA SAKURA CURRY WITH UDON NOODLES
This recipe is from a local Japanese restaurant. Curry was introduced into Japan by the British in the Meiji era (1869-1913). It has since been modified to suit the Japanese people and has become a very popular dish in Japan.
Provided by Member 610488
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-size sauce pan, add water and memmi noodle soup base. Cook on medium-high heat until it begins to boil.
- Reduce heat to medium; add curry sauce and cook until curry is hot, stirring occasionally.
- In a separate sauce pan, boil water and cook udon noodles.
- Place udon in a bowl and cover with curry sauce.
- Add chopped green onions and boiled egg and serve immediately.
Nutrition Facts : Calories 792.4, Fat 6.9, SaturatedFat 1.9, Cholesterol 186.5, Sodium 3757.7, Carbohydrate 149.4, Fiber 8.8, Sugar 0.8, Protein 29.1
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