Ingredients
- 2 med potatos
- 1 onion
- 250g tofu
- 4 spring onions
- Couple of chunks of pumpkin
- 1 carrot
- 4 mushrooms
- 1 egg
- Salt and pepper and herbs and a splash of soy sauce
- S & B Colden curry 92g
- 1 packet of udon
- 1 egg (soft booked for 6minutes)
Method
- Cut all veg into small/med chunks
- Fry off tofu in pan (golden on each side)Pre heat large saucepan with splash of oil
- Brown onion, potato, pumpkin, the add rest of ingredients (apart from curry and tofu) and fry of 5 min.
- Add 3 cups of water and boil for 15min
- While boiling prep Udon noodles
- Add curry to saucepan and stir until soupy Add noodles
- Serve up into bowls with half an egg on each and a sprinkle of spring onion
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
- S&B - S&B GOLDEN CURRY MEDIUM HOT 92G
