Ingredients
- 4x Squares S&B Golden Curry (I use Medium Hot)
- Dried Shitaki Mashrooms (a handful)
- Hakubaku Organic Udon Noodles (4 bundles)
- 3-5 cloves garlic
- 1 T Nuttlex
- Korean Chilli or red chili flakes (optional)
- Chinese Greens (such as pak choy, bok choy, kai lan) - a bundle
- Soy Milk - I like using Bonsoy
- 1 tsp soy sauce
- 1 tsp sugar
- 1-2 Tablespoons nutritional yeast (optional)
- Green onion for garnish (optional)
Method
- Boil water in a saucepan to cook the noodles as per packet directions
- Prep the rest of the ingredients - crush the garlic bulbs, roughly chop the Chinese greens. Place mushrooms in a small bowl and cover with boiling water.
- Roughly chip the squares of Golden curry and place in another small bowl with boiling water, whisking to disintegrate. Add in your soy sauce and sugar to this bowl and set aside.
- Melt 1 T nuttlex in a fry pan then add in the garlic and cook until lightly golden. Next add your Chinese greens and chili flakes, cook for 1-2 min more
- Add in the mushrooms, mushroom liquid and 1/2 cup to 1 cup soy milk and bring to a gentle boil then add the curry mix and keep stirring until the mixture thickens. If you want it to be more runny add more milk.
- Add 1-2 Tablespoons of nutritional yeast (optional)
- Finally add your cooked noodles and stir until just combined then service with finely chopped green onion.
Product used in recipe
- Hakubaku - Organic Udon Noodle
- S&B - Golden Curry Medium Hot
