Curry Udon Noodles
A speedy curry udon noodle bowl made with sautéed veg and a rich Mayflower curry broth. Inspired by @healthbychels, this comforting dish is ready in just 15 minutes.
Have a go!
15 mins
Ingredients
- 1 pack instant udon noodles
- 1 pepper, sliced
- A few mushrooms, sliced
- 1 spring onion, chopped
- A handful of frozen sweetcorn
- 30g Mayflower curry powder
- About 1 cup boiling water
- Oil, for frying
- Salt
- Garlic powder
Starring...
Curry Sauce Mix Original
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Method
- Chop the mushrooms and pepper into slices or strips.
- Heat a little oil in a frying pan and sauté the pepper and mushrooms until soft.
- Season with a pinch of salt and garlic powder near the end of cooking, then set aside.
- Add the Mayflower curry powder and boiling water to the bowl you want to serve in (or a microwaveable jug).
- Microwave for 2–3 minutes, stirring once, until thickened and piping hot. Set aside briefly.
- Place the udon noodles in a separate bowl with a splash of water and microwave for 1–2 minutes until soft.
- Microwave the sweetcorn until cooked.
- Add the udon noodles to the curry broth, then top with the sautéed mushrooms and pepper, sweetcorn and chopped spring onion.
- Serve immediately.
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