This is a must-try recipe if you like udon noodles, mushrooms and golden japanese curry! Japanese curry is one of my favourite foods, and this spin on it was absolutely delicious and will definitely be one of my go-to dinners moving forwards. It features udon noodles coated in a delicious curry sauce, a mix of shiitake and oyster mushrooms and crispy oyster mushrooms and tofu cubes on top. I can assure you this recipe is worth your time.
Ingredients (serves 2):
Curry udon noodles
80g shiitake mushrooms
150g oyster mushrooms
1/2tbsp neutral cooking oil
2 servings udon noodles (400g fresh noodles)
1 cube S&B golden curry (⅛ of a 220g pack)
1tsp soy sauce
50ml vegan cream
salt to taste
Optional: 1 spring onion to garnish
Oyster mushroom topping:
170g oyster mushrooms
1tbsp neutral cooking oil
1tsp soy sauce
125g firm tofu
2tsp neutral cooking oil
1tbsp soy sauce
1tsp brown sugar
Start by making the tofu topping. Drain and pat the tofu block dry. Slice into 0.5cm cubes and cook in neutral oil over medium high heat until crispy. Mix soy sauce and brown sugar in a bowl. Pour the mixture over the tofu cubes and toss until coated. Cook until the liquid has evaporated, and set the tofu cubes aside in a bowl.
Make the Oyster mushroom topping by taking the largest pieces of oyster mushroom you can find (approximately 170g) and placing in a pan on high heat with some neutral cooking oil. Cook while pressing hard with a spatula to get them as crispy and charred as possible (without burning of course). If you have cooking weights this would be a great time to use them! Once charred on both sides, toss the mushrooms in 1tsp soy sauce. Then, set them aside in a bowl while making the curry noodles.
Slice 80g shiitake and 150g oyster mushrooms roughly and place in a pan with neutral oil. Cook until golden brown. Add 1 cube of golden curry and 150ml water to the pan and stir. Add vegan cream and soy sauce and simmer until the curry cube is dissolved. Add more water or cream if needed. Boil the udon according to package instructions. Drain the noodles and toss in the curry sauce. Season with salt to taste.
Assemble by adding your noodles to a bowl, and topping with the mushrooms and crispy tofu. If you wish, add some sliced spring onions to garnish. Enjoy!