Another AMAZING recipe. WOW.
1/2 lb udon noodles
Curry Roux Sauce:
2 tbsp peanut oil
2 tbsp flour
1 1/2 tsp curry powder
1/2 cup vegetable broth
2 tsp sugar (I use sucanat)
2 tbsp oil
1 large yellow onion, sliced into thin strips
1 tsp fresh grated ginger
1 red bell pepper, sliced into thin strips
1 hot red chile pepper,
1/2 lb broccoli florets, sliced into bite-size chunks (I used asparagus)
1/4 cup vegetable broth
2 - 3 tbsp shoyu
Prepare the udon noodles according to the package directions and drain and rinse well with cold water.
Combine the flour and 2 tbsp oil in a small saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture browns to the colour of caramel and smells toasty, about 10 minutes. Stir in curry powder and cook for one minute. Whisk in the broth and sugar and cook the roux, stirring until thick sauce forms, about 2 minutes. Remove from the heat and set aside.
Heat the 2 tbsp of oil in a large skillet and cook the sliced onion for 6 minutes, stirring until the onion is softened and translucent. Add the ginger, peppers, and stir fry for 5 minutes. Add broccoli and fry for 5 minutes.
Add the udon to the vegetables, sprinkle with shoyu and fry for 3 minutes. Whisk 1/4 cup of the veg broth into the curry roux in the saucepan. pour the sauce over the udon stir fry and stir to coat everything completely with the sauce. Stir and cook for 3 minutes until the sauce is simmering and the noodles are warm. Remove and serve.