What are Udon Noodles?

Udon noodles are thick, Japanese wheat flour noodles with a really satisfyingly chewy finish. If you can't find any pretty much any noodle that has a bit of bite would work in this soup, from medium egg noodles to thick cut rice noodles. Homemade scissor-cut noodles would also be a good choice as we think it is the chewiness of the udon noodles that make this soup special!

Are these curried noodles vegan?

The recipe as written contains honey which is not suitable for vegans, but an easy switch is maple syrup - otherwise, you're all set!

I've not used all the crispy shallots, where else can I use them?

I LOVE to sprinkle crispy shallots on any kind of noodle bowl, over rice and even over pasta or salads that need a bit of crunch. Keep them in an air tight jar and remember to finish them off within three days for optimum crunchiness!

Quick Curry Udon with Tofu and Crispy Shallots

Name: Quick Curry Udon with Tofu and Crispy Shallots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 300g cooked udon noodles; 200g cubed tofu; 4 shallots; sea salt; 300ml sunflower oil; 1 carrot, finely diced; 1 fresh red chilli; large handful fresh coriander; 1 onion; 3 garlic cloves; 1 inch piece of fresh ginger; 200ml coconut milk; 350ml vegetable stock; 1 tbsp medium curry powder; 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp mirin; juice of 1/2 lime

Quick Curry Udon with Tofu and Crispy Shallots

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This 30-minute Curry Udon Noodle Soup (Kare Udon) with Tofu and Crispy Shallots is perfect for busy weeknights! The chewy, pre-cooked noodles are tossed with a creamy curry soup base before being topped with your choice of fixings for a slurp-able vegetarian dinner.

Author: Margie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 2
Category: Dinner
Cuisine: Japanese
Diet: Vegetarian

Ingredients

Scale

Udon Noodle Soup

300g cooked udon noodles
200g cubed tofu
4 shallots
sea salt
300ml sunflower oil
1 carrot, finely diced
1 fresh red chilli
large handful fresh coriander

Curry Sauce

1 onion
3 garlic cloves
1 inch piece of fresh ginger
200ml coconut milk
350ml vegetable stock
1 tbsp medium curry powder
2 tbsp soy sauce
1 tbsp honey
1 tbsp mirin
juice of 1/2 lime

Cook Mode Prevent your screen from going dark

Instructions

Dice the onion, grate the garlic and the ginger, and soften in sunflower oil for a few minutes.
Add the curry powder and stir for a couple more minutes, then add the stock, coconut milk, soy sauce, lime juice and honey.
Simmer gently for five minutes then add the carrots and noodles. Season to taste.
For the crispy shallots, heat the sunflower oil in a pan until it reaches 185c, and add the shallots and fry until golden. Tip onto some kitchen towel and sprinkle over some sea salt.
Pan fry the tofu in a little oil until golden and crisp.
Serve up the noodles with plenty of curry sauce, top with the tofu, crispy shallots, diced chilli and some coriander.

Notes

This creamy udon noodle soup can be turned vegan by switching the honey out for maple syrup.

Find it online: https://desertislanddishes.co/quick-curry-udon-with-tofu/