Udon Noodles with Curry Sauce
The unusual-sounding, but delicious, combination of Indian curry spices and Japanese soup stock make this a really exciting and appetising dish.
- 100g udon noodles
- 50g lean pork
- 1 small onion
- 1 spring onion
- 350ml dashi
- some shichimi
- 25g curry paste
- 1 tsp curry powder
- Slice the pork into strips, 2cm in width. Cut the onion in to 5mm thick slices.
- Boil the dashi, add the pork and onion, and cook on a medium heat.
- Remove 240ml of dashi from the pan and mix with A. Stir well with a whisk.
- Pour the mixture back into the pan and cook it on a medium heat, stirring as it thickens.